浊度分析技术在白酒质量检测中的研究与应用  

Research and Application of Turbidity Analysis in Baijiu Quality Test

作　　者：陈楠 滕娟 滕晓燕 史文秀 CHEN Nan;TENG Juan;TENG Xiaoyan;SHI Wenxiu(Shuanggou Distillery Co.,Ltd.,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏双沟酒业股份有限公司,江苏宿迁223800

出　　处：《酿酒》2022年第6期97-99,共3页Liquor Making

摘　　要：冷冻过滤是目前白酒行业用来去除酒体内易造成失光、浑浊物质普遍采用的方法。为验证冷冻过滤效果,实验室通常采用冷冻检测方式进行验证,传统冷冻检测方法为0℃冰箱冷冻48小时,人工目视观察现象。此方法耗时长,且失光、浑浊程度无法量化,很难形成统一的判定标准。实验通过使用配备制冷循环槽的浊度仪来实现白酒的低温下浊度检测,同时结合传统人工目视法判定标准,建立浊度值与冷冻失光现象判定模型。该方法可在30 min内完成白酒的冷冻检测并对冷冻现象进行量化。At present, freezing filtration is a common method used in liquor industry to remove substances that are easy to cause loss of light and turbidity in liquor. In order to verify the effect of freezing filtration, the laboratory usually uses freezing detection method to verify. The traditional freezing detection method is freezing at 0℃ for 48 hours, and observing the phenomenon manually. This method takes a long time,and the degree of loss of light and turbidity can not be quantified, so it is difficult to form a unified judgment standard. In the experiment, the turbidity of liquor at low temperature was detected by using a turbidity meter equipped with a refrigeration cycle tank. At the same time,combined with the traditional manual visual judgment standard, the judgment model of turbidity value and freezing loss phenomenon was established. This method can complete the freezing detection of liquor within 30 minutes and quantify the freezing phenomenon.

关 键 词：浊度 冷冻 失光 快速 量化 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]