高分子过滤片孔径大小对白酒香味组分过滤研究  

Effect of pore size of polymer filter on aroma components filtration of Baijiu

作　　者：赵金松[1] 廖学品[2] 蒋智 张明文 ZHAO Jinsong;LIAO Xuepin;JIANG Zhi;ZHANG Mingwen(School of Biological Engineering,Sichuan University of Science&Engineering,Zigong 643000,China;National Engineering Laboratory for Clean Technology of Leather Manufacture,Sichuan University,Chengdu 610065,China;Luzhou Southern Filtration Equipment Co.,Ltd.,Luzhou 646000,China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]四川大学制革清洁技术国家工程实验室,四川成都610065 [3]泸州市南方过滤设备有限公司,四川泸州646000

出　　处：《中国酿造》2018年第8期87-90,共4页China Brewing

基　　金：国家自然基金项目(31171742)

摘　　要：采用不同孔径的超高分子量聚乙烯材质的微孔过滤片,分别对固态法浓香型、酱香型白酒进行过滤,以未过滤酒样作为空白样,研究高分子过滤片孔径大小对白酒香味组分的过滤影响。实验结果表明,0.45μm孔径的滤片对酱香型白酒过滤效果最佳,0.1μm孔径的滤片对浓香型白酒过滤效果最好,白酒中的香味组分成分损失最少。滤片过滤对杂醇油等不良香味组分以及易引起浑浊的高级脂肪酸乙酯的含量吸附明显。The strong-flavor Baijiu(Chinese liquor)and sauce-flavor Baijiu by solid-state fermentation were filtered by microporous filter made of ultra-high molecular weight polyethylene with different pore size.Using the Baijiu sample without filtration as blank,the effect of pore size of polymer filter on aroma components filtration of Baijiu was studied.The results showed that the filter with pore size of 0.45μm and 0.1μm had the optimal filtering effect on the sauce-flavor Baijiu and strong-flavor Baijiu,respectively,and there was least aroma components loss.The filtration of filter had an obvious adsorption effect on the undesirable flavor components such as fusel oil and the high fatty acid ethyl ester which was easy to cause turbidity.

关 键 词：高分子过滤片 孔径大小 白酒过滤 浓香型白酒 酱香型白酒 香味组分 

分 类 号：TS261.3[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]