酒类添加剂的正确选择及开发应用  

Proper Selection & Development of Additives for Liquor

作　　者：余乾伟[1] 

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《酿酒科技》2009年第7期68-72,共5页Liquor-Making Science & Technology

摘　　要：指出了白酒产品中使用甜味剂、香精香料等食品添加剂所存在的问题。应按照国家《食品安全法》及行业要求,正确选择酒用食品添加剂。利用超临界CO2萃取技术从酿酒副产物中提取酒用呈香呈味物质,作为酒类添加剂回归应用到白酒产品中,能有效地提高产品质量,为酒类添加剂的开发提供了一条新的思路。The existing problems in the use of food additives including sweetener and spicery etc. in liquor-making were illustrated in this paper. Food additives should be used properly according to Food Safety Law and the corresponding industrial requirements. Besides, flavor-producing and aroma-producing substances could be extracted from liquor-making by-products by use of supercritical CO2 extraction technique and then be used as liquor additives in liquor-making, which could effectively improve liquor quality and provide a new way to the development of liquor additives. （Tran. by YUE Yang）

关 键 词：酒类添加剂 甜味剂 香精香料 超临界CO2萃取技术 

分 类 号：TS261.4[轻工技术与工程—发酵工程]