釜间连接管保温处理对双釜蒸馏樱桃白兰地挥发性物质和蒸馏特性的影响  

Effect of heat preservation for the heating- pipe between the kettles of double- kettle distiller on volatile compounds of cherry brandy and the distillation characters

作　　者：张将[1,2] 赵新节[2] 孙玉霞[1] 秦伟帅[3] 李志宇[1,4] 刘峻溪 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]齐鲁工业大学,山东济南250300 [3]泰山学院生物与酿酒工程学院,山东泰安271021 [4]山东农业大学,山东泰安271004

出　　处：《食品工业科技》2016年第10期217-223,230,共8页Science and Technology of Food Industry

基　　金：山东省现代农业产业技术体系专项基金(SDAIT-03-021-12);山东省聊城市科技发展计划项目(2014GNS12)

摘　　要：对双釜蒸馏设备的釜间连接管进行保温改造处理,研究改造前后樱桃原白兰地挥发性香气成分组成和含量的差异及甲醇的含量变化,并核算设备能耗、生产效率、冷却用水量。结果表明,保温改造提高了樱桃白兰地中癸醇、部分乙基酯特别是己酸乙酯和癸酸乙酯的含量;大马酮和香叶醇的含量也升高;糠醛和安息香醛在改造后含量降低;羰基类化合物总量也降低。改造后樱桃原白兰地具有更好的花香、果香和甜香,整体香气强度和纯净度也有所提高。设备在改造后能耗、冷却水用量均下降,蒸馏效率提高。改造对甲醇含量没有显著影响。Heat preservation was processed to the heating- pipe between the kettles of double- kettle distiller. The difference of components and contents of volatile compounds in raw cherry brandy were studied. The power and cooling water consumption,efficiency of the distiller were calculated. The results showed that β- Damascenone,geraniol,1- Decanol and some ethyl esters in especially ethyl hexanoate and ethyl decanoate were increased,while furfural and benzaldehyde were decreased and total amount of carbonyl compounds were also reduced after reformation.Sensory analysis resulted that the aroma of cherry fruit,flower and sweet flavor was much better after heat preservation. The power and cooling water consumption were decreased while efficiency was increased. The modification had no significant effect on the content of methanol.

关 键 词：樱桃 白兰地 挥发性物质 双釜蒸馏 

分 类 号：TS261.4[轻工技术与工程—发酵工程]