固态法新酒重蒸馏分离杂醇油的工艺研究  

Separating Fusel Oil from Newly-Produced Liquor by Redistillation

作　　者：陈雪鹏 余有贵 熊翔 杨志龙 CHEN Xuepeng;YU Yougui;XIONG Xiang;YANG Zhilong(School of Food and Chemical Engineering,Shaoyang University,Shaoyang,Hunan 422000;Xiangjiao Distillery Co.Ltd.,Shaoyang,Hunan 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]湖南湘窖酒业有限公司,湖南邵阳422000

出　　处：《酿酒科技》2020年第4期22-26,共5页Liquor-Making Science & Technology

基　　金：湖南省教育厅科学研究重点项目(编号:18A383);邵阳市科技计划重点项目(编号:2018CG18);湖南省研究生科研创新项目(编号:CX2018B818)。

摘　　要：为了降低固态法新酒中引起“上头”的杂醇油含量,从而快速提高新酒酒质。以浓香型固态法新酒为研究对象,采用单因素试验设计法对新酒进行液态重蒸馏,研究蒸馏温度、蒸馏酒样体积、蒸馏时间、蒸馏压力对新酒中杂醇油的分离效率的影响。结果表明:(1)随着蒸馏温度从80℃上升到110℃时,杂醇油的分离效率呈下降趋势,除100℃、110℃之间差异不显著(P>0.05)外,其他水平之间差异极显著(P<0.01),蒸馏温度以80℃的分离效率最高;(2)随着蒸馏酒样体积从400 mL增加到800 mL时,杂醇油分离效率呈现先上升再下降的趋势,蒸馏酒样体积以600 mL的分离效率最高,除400 mL、700 mL之间差异不显著(P>0.05)外,其他水平之间差异极显著(P<0.01);(3)随着蒸馏时间从60 min延长到140 min时,杂醇油分离效率呈现先上升再下降趋势,蒸馏时间以100 min的分离效率最高,除60 min、140 min之间差异不显著(P>0.05)外,其他水平之间差异极显著(P<0.01);(4)随着蒸馏压力从0.1 MPa上升到0.9 MPa时,杂醇油的分离效率呈下降趋势,蒸馏压力以0.1 MPa的分离效率最高,除0.5 MPa、0.7 MPa、0.9 MPa之间差异不显著(P>0.05)外,其他水平之间差异极显著(P<0.01)。重蒸馏降低新酒杂醇油试验研究结果为缩短固态法新酒贮存时间提供了新的方式,为进一步优化液态重蒸馏工艺奠定了基础。In this study,newly-produced Nongxiang Baijiu by solid-state fermentation was used as research object.In order to improve its quality and reduce its fusel oil content,single-factor experimental design was adopted for the redistillation of the liquor,and the influence of distillation temperature,liquor sample volume,distillation time,and distillation pressure on the separation efficiency of fusel oil from the liquor were explored.The results showed that:(1)as the distillation temperature rose from 80℃ to 110℃,the separation efficiency decreased;there were extremely significant differences among different temperature(P<0.01)except for 100℃and 110℃(P>0.05),and the separation efficiency was the highest at 80℃;(2)as the sample volume increased from 400 mL to 800 mL,the separation efficiency increased firstly and then decreased;there were extremely significant differences among different sample volumes(P<0.01)except for 400 mL and 700 mL(P>0.05),and the separation efficiency was the highest as the sample volume was 600 mL;(3)as the distillation time increased from 60 min to 140 min,the separation efficiency increased firstly and then decreased;there were extremely significant differences among different distillation time(P<0.01)except for 60 min and 140 min(P>0.05),and the separation efficiency was the highest as the distillation time was 100 min;(4)as the distillation pressure increased from 0.1 MPa to 0.9 MPa,the separation efficiency decreased;there were extremely significant differences among different distillation pressures(P<0.01)except for 0.5 MPa,0.7 MPa and 0.9 MPa(P>0.05),and the separation efficiency was the highest as the pressure was 0.1 MPa.The study provided a new way to shorten the storage time of newly-produced Nongxiang Baijiu by solid-state fermentation,and laid a foundation for further optimization of the redistillation process.

关 键 词：新酒 重蒸馏 杂醇油 

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]