一种复合蒸馏酒的生产工艺优化  

Optimization of the Production of a Compound Distilled Liquor

作　　者：贾亚伟[1] 陈力[1] 戴源[1] 刘海波[1] 孔小勇[1] 朱超[1] 王红玉[1] 武圆圆 JIA Yawei;CHEN Li;DAI Yuan;LIU Haibo;KONG Xiaoyong;ZHU Chao;WANG Hongyu;WU Yuanyuan(Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2018年第10期69-75,共7页Liquor-Making Science & Technology

摘　　要：以复合果粮苹果、柑橘、红薯、糯米为原料,利用液态蒸馏法生产干型复合味白酒。选取粗馏酒精度、酒头去除量、精馏温度、酒心酒精度作为蒸馏生产过程中影响非酒精挥发物总量的因素,采用4因素3水平的响应曲面分析法优化,结果表明,最佳工艺条件为:粗馏酒精度27%vol、酒头去除量1.6%、精馏温度76℃、酒心酒精度55%vol,此条件下,非酒精挥发物总量达到3.31 g/L,与理论预测值3.23 g/L接近,所得复合果粮蒸馏酒的感官评价最佳,表明利用响应面分析法拟合得到的回归方程模型具有一定的可行性。Apple,citrus,sweet potato,and glutinous rice were used as raw materials to produce dry compound-flavor liquor through liquid distillation.The factors influencing the total amount of non-alcohol volatiles in the distillation process,including crude distillate alcohol content,head liquor removal amount,distillate temperature and core liquor alcohol content,were optimized by four factors and three levels response surface method as follows:crude distillate alcohol content was 27%vol,head liquor removal amount was 1.6%,distillation temperature was at 76℃,and core liquor alcohol content was 55%vol.Under the above conditions,the total amount of non-alcohol volatiles reached up to 3.31 g/L,close to the predicted value of 3.23 g/L.The produced liquor had good sensory quality.The study proved that the regression equation model fitted by response surface method was feasible in practice.

关 键 词：复合果粮 液态蒸馏 干型蒸馏酒 响应面 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]