浅谈食用酒精生产工艺中挥发性杂质的控制方法  

Methods of Controlling the Volatile Impurities in Edible Alcohol Production

作　　者：刘永家 韩影[2] 

机构地区：[1]梅河口市阜康酒精有限责任公司,吉林梅河口135000 [2]吉林工商学院生物工程分院,吉林长春130062

出　　处：《农产品加工（创新版）（中）》2013年第3期66-68,共3页Farm Products Processing

摘　　要：勾兑白酒的质量与食用酒精的质量息息相关,简述了食用酒精质量对勾兑白酒口感的重要性,食用酒精对提高勾兑白酒质量的作用,以及生产工艺中挥发性杂质的组成及来源,阐述了如何在生产工艺环节中控制挥发性杂质含量的技术手段。The quality of the blending liquor is closely related to the quality of edible alcohol. This paper describes the importance of the quality of edible alcohol for the blending liquor taste, introduces the effect of edible alcohol to improve the quality of blending liquor, analyzes the composition and source of the volatile impurities in the production process, and focuses on the technical method to control volatile impurity content during the process technology.

关 键 词：食用酒精 挥发性杂质 勾兑白酒 

分 类 号：TS262.2[轻工技术与工程—发酵工程]