微波辐照对低度白酒黏度的影响  

Effect of Microwave Radiation on the Viscosity of Low-Alcohol Baijiu

作　　者：吴昊[1] 邓波[2] 张家润 宋川[2] 华伟[1] 雷翔云 WU Hao;DENG Bo;ZHANG Jiarun;SONG Chuan;HUAWei;LEI Xiangyun(College of Electronics and Information Engineering,Sichuan University,Chengdu,Sichuan 610065;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川大学电子信息学院,四川成都610065 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2020年第6期42-45,共4页Liquor-Making Science & Technology

基　　金：<川大-泸州>微波催陈白酒设备及技术研究(2015CDLZ-S08)。

摘　　要：将黏度系数作为标定氢键缔合的表征参数,通过测量不同微波辐照剂量处理的白酒样品的黏度系数,研究白酒中氢键缔合受微波辐照剂量影响。研究不同的黏度测量结果表明,对于43%vol低度白酒,微波处理使其黏度上升,表明其中氢键缔合程度增加。通过对比微波处理前后白酒样品中微量成分的变化分析,说明微波对白酒中微量成分的含量产生影响,这些微量成分的变化也影响了黏度系数。Using viscosity as the characteristic parameter of hydrogen bond association,we studied the effect of microwave radiation on the hydrogen bond association in Baijiu through measuring the liquor viscosity before and after microwave treatment.The results showed that microwave treatment could increase the viscosity of Baijiu of 43%vol,which demonstrated an increase of hydrogen bond association.Through comparison of trace components in Baijiu before and after microwave treatment,we found that microwave radiation would affect the content of the trace components,thus influencing the viscosity of Baijiu.

关 键 词：白酒 氢键缔合 微波 

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]