小曲米酒负压蒸馏工艺研究  

Negative-Pressure Distillation of Xiaoqu Baijiu

作　　者：张振坤[1] 季方[1] 孙莹[1] 金绍武 唐群勇[1] 陈柱伟 吴建峰[1] ZHANG Zhenkun;JI Fang;SUN Ying;JIN Shaowu;TANG Qunyong;CHEN Zhuwei;WU Jianfeng(King’s Luck Distillery Co.Ltd.,Lianshui,Jiangsu 223400,China)

机构地区：[1]江苏今世缘酒业股份有限公司,江苏涟水223400

出　　处：《酿酒科技》2022年第1期61-64,共4页Liquor-Making Science & Technology

基　　金：江苏省苏北科技专项(SZ-HA2019029)。

摘　　要：研究小曲米酒的负压蒸馏工艺。小曲米酒分别在-90 kPa、-60 kPa、-30 kPa及0 kPa等四个真空度下进行蒸馏,对蒸馏工艺参数、原酒的酒精度与重量等进行了统计分析。结果发现,负压蒸馏能够降低发酵液的沸点,提高馏酒速率,降低蒸汽消耗量;蒸馏釜真空度、馏酒温度过高会降低原酒的收率;负压蒸馏得到的原酒更加纯正、柔和。The negative-pressure distillation technology of Xiaoqu Baijiu was studied.Xiaoqu Baijiu was distilled at-90 kPa,-60 kPa,-30 kPa and 0 kPa,respectively.The distillation process parameters,and the alcohol content and weight of the produced liquor were statistically analyzed.The results showed that,negative-pressure distillation could reduce the boiling point of the fermentation liquid,improve the speed of distillation,and reduce the steam consumption.The vacuum degree of the distiller and the distillation temperature would affect the liquor yield.Liquor obtained by negative-pressure distillation was more pure and soft.

关 键 词：小曲米酒 负压蒸馏 白酒 

分 类 号：TS261.4[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]