酵母添加量对酱香型白酒中杂油醇影响  

The Increase the Volume of Different Yeast Inoculum Concentration Influence Study on the Maotai-alcohol

作　　者：孙金旭[1] 朱会霞[1] 杨晓红 赵娟娟[1] 王立召 李长文[4] 

机构地区：[1]衡水学院生命科学系,河北衡水053000 [2]石家庄井陉质量技术监督局,河北石家庄050300 [3]山东凤祥爱迪西股份有限公司,山东聊城2523254 [4]天士力集团有限公司食品研究所,天津300410

出　　处：《食品研究与开发》2010年第12期67-70,共4页Food Research and Development

基　　金：衡水学院立项课题

摘　　要：杂油醇是白酒中含量较大且对人体有毒害作用,研究不同酵母菌添加量对白酒中杂油醇含量的影响,研究得出:不同酵母添加量对正丁醇、异丁醇、异戊醇及杂油醇总量影响不同,酵母菌添加量1%时,杂醇油的生成量已趋于平缓,且杂油醇生成量较低,和未加酵母菌相比,杂油醇总量降低39.64%。Mixed liquor in the oil content of alcohol is larger and has toxic effects on the human body,experimental study of different amount of yeast added to the oil-alcohol content of liquor in the mixed impact of emerging from the study of different amount of yeast added to the n-butanol,isobutanol,iso-amyl alcohol and the total impact of alcohol mixed oil is different from the amount of yeast added 1 %,the amount of fusel oil formation has begun to flatten,and the yields of lower alcohol mixed oil,and did not add yeast,compared Miscellaneous 39.64 % decrease from the amount the oil alcohol.

关 键 词：白酒 杂油醇 酵母菌 

分 类 号：TS262.3[轻工技术与工程—发酵工程]