摘要
以低温(-5℃)和纯生陈酿两方面为出发点,研究了低温对黄酒非生物稳定性和氨基甲酸乙酯(EC)含量的影响,纯生陈酿(黄酒不经过煎酒,直接入罐陈酿)对EC含量的影响。结果表明:纯生陈酿降低了黄酒中EC的初始含量,低温陈酿降低了EC的生成速度,纯生低温陈酿2年黄酒中EC的平均含量仅增加10%左右,而经过煎酒的常温陈酿2年黄酒中EC含量增加8倍以上;且低温陈酿能提高黄酒的非生物稳定性。在此基础上,研发低温陈酿罐(300 m3)并进行生产应用,结果表明:黄酒不经过煎酒,采用纯生低温陈酿能够实现对EC含量的有效控制,且提高了非生物稳定性,黄酒的基本理化指标和感官品质完全符合要求。
The present work aimed to study storage mode of Chinese rice wine, including storage temperature, storage tank and draft rice wine without boiling. Lab test, pilot test and industrial tests were carried out. After clarifi- cation process, Direct storage of Chinese rice wine could reduce the initial content of ethyl carbamate （EC） , and ag- ing at low temperature （ -5 ~C ） could decrease EC production rate. The EC average content in draft rice wine was increased only about 10% after ageing two years at -5 ~C , while the content increased more than 8 times in boiled rice wine after ageing two years under room temperature Moreover, the non-biological stability of rice wine could be advanced after ageing at low temperature. Furthermore, 300 m3 storage tank for ageing draft rice wine at low tempera- ture was developed and utilized. The results showed that EC content could be controlled effectively. Overall, the physicochemical indexes and sensorv evaluation were in full compliance with the requirements.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第11期106-109,共4页
Food and Fermentation Industries
关键词
大容量陈酿
纯生
低温
氨基甲酸乙酯
ageing
draft rice wine
low temperature
ethyl carbamate
