浅谈低度浓香型白酒水解原因及对策  

Reasons and Prevention Measures of Hydrolysis in Low-alcohol Nongxiangxing Baijiu

作　　者：姚惠芳 李明 陈昕然 黄月 王颖 YAO Huifang;LI Ming;CHEN Xinran;HUANG Yue;WANG Ying(Tangshan Comprehensive Inspection and Testing Center for Food and Drug Control,Tangshan 063000,China;Tangshan Polytechnic College,Tangshan 063200,China;Tangshan’s Integrated Market Enforcement Agency,Tangshan 063000,China)

机构地区：[1]唐山市食品药品综合检验监测中心,河北唐山063000 [2]唐山工业职业技术学院,河北唐山063200 [3]唐山市市场监管综合执法局,河北唐山063000

出　　处：《现代食品》2022年第19期76-78,共3页Modern Food

摘　　要：随着人们消费水平的提高,低度浓香型白酒需求量日益增大。但是,在生产过程中,低度白酒水解的问题成为困扰企业发展的瓶颈。本文依据现有的研究资料,对低度浓香型白酒水解的原因和对策进行分析,希望为企业提供一定的技术支持,达到延长低度白酒货架期的目的。With the rapid improvement of the people’s living standard, the need of low-alcohol Nongxiangxing Baijiu is increasing. But in the process of production, the hydrolysis of low-alcohol Baijiu has become a bottleneck for the development of Baijiu production enterprises.This article based on the existing research data, analyzed the reasons of hydrolysis of low-alcohol Baijiu, and proposed prevention measures to provide references and prolong shelf period for Baijiu production enterprises.

关 键 词：低度浓香型白酒 水解 原因 对策 

分 类 号：TS262.3[轻工技术与工程—发酵工程]