白酒中高级脂肪酸乙酯去除技术研究进展  

Research Progress in the Removal Technology of Higher Fatty Acid Ethyl Esters in Baijiu

作　　者：李中泰 李旭 LI Zhongtai;LI Xu(Xijiu Co.Ltd.,Zunyi,Guizhou 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州遵义564622

出　　处：《酿酒科技》2024年第6期98-104,共7页Liquor-Making Science & Technology

摘　　要：高级脂肪酸乙酯引起的白酒浑浊沉淀现象一直是行业普遍存在的难题,尽管各企业采取了相应措施进行处理,但仍会面临能耗高、酒损大及环保压力等问题,并没有从根本上解决问题。基于此,本文从高级脂肪酸乙酯造成白酒浑浊原理、高级脂肪酸乙酯如何进入白酒中、如何进行控制以及未来该从哪些方面着手解决等进行了全面总结分析,旨在为正在面临该难题的企业提供理论依据及操作经验,也为深入研究和彻底解决该难题提供了思路和方向,以期共同推动白酒行业的高质量发展。The turbidity and sedimentation of Baijiu caused by higher fatty acid ethyl esters have always been a common problem in the industry.Although enterprises have taken corresponding measures to deal with it,they will face problems such as high energy consumption,large liquor loss and environmental pressure.Aiming at this problem,this paper comprehensively summarizes the principles of higher fatty acid ethyl esters causing Baijiu turbidity,the ways of higher fatty acid ethyl esters entering Baijiu,the control measures,and the probable methods to fundamentally solve this problem.This paper serves to provide theoretical basis and operation experience for enterprises to solve this problem,as well as ideas and directions for in-depth research and thorough solution of this problem.

关 键 词：白酒 高级脂肪酸乙酯 去除技术 

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]