白酒蒸馏工艺中关键影响因子的研究进展  

Research Progress of Key Influencing Factors in Baijiu Distillation Process

作　　者：范奇高 骆红波 陆伦维 张健 段春平 FAN Qigao;LUO Hongbo;LU Lunwei;ZHANG Jian;DUAN Chunping(Guizhou Xijiu Co.,Ltd.,Zunyi 564622)

机构地区：[1]贵州习酒股份有限公司,遵义564622

出　　处：《食品工业》2023年第10期191-194,共4页The Food Industry

基　　金：贵州省工业和信息化发展专项资金项目(黔财工[2021]165号);黔质量发展项目[2022]8号;黔科合支撑[2023]一般342。

摘　　要：白酒的蒸馏过程,需要利用合适的蒸馏器具,利用水蒸气蒸馏提取出发酵酒醅中的酒精及各种香味成分。因受到多种因素的影响,现有的固态蒸馏技术发展较慢,酒醅中的酒精及各种香味成分的提取效率不够高,一些异杂成分的分离效果不太理想。主要对蒸馏过程中影响白酒产质量的关键因子进行分析,归纳总结不同温度、流速、压力等蒸馏条件对白酒产质量的影响,推动蒸馏取酒工艺的优化升级,为后期白酒产量与品质提升关键技术提供参考方向。In the distillation process of Baijiu,it is necessary to use appropriate distillation apparatus and steam distillation to extract alcohol and various flavor components from fermented grains.Due to various factors,the development of existing solid-state distillation technology is relatively slow,the extraction efficiency of alcohol and various aroma components in fermented grains is not high enough,and the separation effect of some impurities is also not ideal.The key factors that affect the production and quality of Baijiu in the distillation process are mainly analyzed,and the impacts of different temperature,flow rate,pressure and other distillation conditions on the production and quality of Baijiu are summarized,which will promote the optimization and upgrading of distilling technology,to provide a reference direction for the key technologies,and to improve the production and quality of Baijiu in the later period.

关 键 词：白酒 蒸馏 温度 流速 压力 

分 类 号：TS262.3[轻工技术与工程—发酵工程]