芝麻香酒头在白干产品中的应用研究  

Study on the Application of Zhiamxiang Baijiur Wine Head in Baigan Products

作　　者：刘海英 刘春艳 来安贵 王戈亮 LIU Haiying;LIU Chunyan;LAI Angui;WANG Geliang(Shandong Jingzhi BaiJiu Co.,Ltd.,Anqiu 262119,Shandong,China)

机构地区：[1]山东景芝白酒有限公司,山东安丘262119

出　　处：《酿酒》2024年第5期95-98,共4页Liquor Making

摘　　要：芝麻香型白酒因其特殊生产工艺和独特香味物质构成,在生产后必需经过长时间贮存才能达到酒体丰满、协调、余味悠长等特点。本研究通过对芝麻香酒头进行理化分析、色谱分析,研究芝麻香酒头的主要成分和香味物质含量,同时对芝麻香酒头在白干产品的应用进行研究。结果表明:适量使用芝麻香酒头可以提高白干产品的清香和喷香,延长后味。Because of its special production technology and unique flavor components,Zhiamxiang baijiu liquor must be stored for a long time after production to achieve full-bodied,harmonious,long aftertaste and so on.In this study,the main components and aroma components of Zhiamxiang baijiu initial distillate were studied by physical and chemical analysis and chromatographic analysis,and the application of Zhiamxiang baijiu initial distillate in baigan product was also studied.The results showed that proper use of Zhiamxiang baijiu could improve the aroma and fragrance of baigan products,extend the aftertaste.

关 键 词：芝麻香白酒 酒头 白干 理化分析 色谱分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]