双态通用白酒蒸馏系统的工艺探讨  

Optimization of the Technology of Double State General Efficient Distillation System Distills Liquor

作　　者：潘爱珍[1] 赵学敏[2] 张光腾[1] 司振军[2] 李敬龙[2] 

机构地区：[1]山东协和学院,济南250107 [2]山东轻工业学院,济南250353

出　　处：《食品工业》2012年第9期48-51,共4页The Food Industry

摘　　要：主要对新型双态通用蒸馏系统蒸馏白酒工艺中的蒸气加热方式、冷却条件、酪层高度等进行了研究，以蒸馏效率和酒质作为评价指标。通过生产实践证明：采用水下蒸气间接加热蒸馏的蒸馏效率和酒质有明显优势；采用二级冷却的酒中总醛含量比一级冷却中要低，使酒的暴辣感降低，口感绵净；醅层高度对成品酒的蒸馏效率也有影响，醅层过高、过低都不利于有效保证蒸馏效率和产品质量，醅层高度应在0．9～1．0m之间为宜。Mainly to study the new double state general efficient distillation system of steam distillation liquor process of heating, cooling conditions and ability, fermented grains layer height, etc and take distillation efficiency and quality as evaluation index. Through production practice showed： the distillation efficiency and vinosity of indirect heating steam distillation is much different from others. Two-stage cooling way, the total aldehyde and acetaldehyde levels of the wine through secondary cooling are lower than simply level cooling. Make wine suddenly and violently hot feeling is reduced. Fermented grains layer height has a significant effect on the distillation efficiency of the product wine. Too high or low layer fermented grains layer height are hard to effectively guarantee the distillation efficiency and product quality, and comprehensive consideration of the fermented grains layer height should be in 0.9-1.0 m advisable.

关 键 词：双态通用蒸馏 蒸气 冷却 醅层 

分 类 号：TS262.3[轻工技术与工程—发酵工程]