摘要
活性炭和树脂是白酒行业处理基酒达到去除异味和提升品质的常用手段。该研究以理化指标变化、感官变化、重要风味物质含量变化为指标,探究活性炭和大孔树脂处理对糟烧酒风味的影响。结果显示,在理化指标方面,弱碱性大孔树脂对总酸和总酯的损失率最小,分别为6.11%和4.76%。在感官变化方面,活性炭处理后的酒样中果香、糟味和刺激性显著下降,树脂处理后的酒样中果香、花香、糟味和刺激性显著下降,不同树脂处理后青草香和粮食香变化不同。在风味物质变化方面,椰壳活性炭对酯类物质的保留效果最好(52.89%~86.74%),对除苯甲醛和正己醛外的醇醛类物质的保留效果最低(<50%);树脂中弱碱性大孔树脂对酯类物质的保留率最高(41.74%~90.73%),对醇类物质的保留率最低(32.82%~60.52%),强碱性大孔树脂对苯甲醛以外的醛类物质的保留率最低(0%~54.17%)。综合各指标结果,弱碱性大孔树脂是一种能够降低糟烧酒中的刺激性和糟味,同时较好保留原酒风味物质的处理技术,弱碱性大孔树脂的最佳动态吸附参数为上样量8 BV、上样流速5 BV/h。
Activated carbon and resin are commonly used in the Baijiu industry to remove odor and improve the quality of base liquor.In this study,the effects of activated carbon and macroporous resin treatments on the flavor of ZaoShao Baijiu were investigated using changes in physical and chemical indexes,sensory changes,and changes in the content of important flavor substances as indicators.Results revealed that,in terms of physical and chemical indicators,weakly alkaline macroporous resin showed the least loss of total acids and total esters,with 6.11%and 4.76%,respectively.In the aspect of sensory changes,there was a significant decrease in fruity aroma,distilled grain off-odor,and irritation in the activated carbon-treated samples,a significant decrease in fruity aroma,floral aroma,distilled grain off-odor,and irritation in the resin-treated samples,and different changes in grassy aroma and grain aroma after different resin treatments.In the sense of flavor substance changes,coconut shell activated carbon had the best retention effect on esters(52.89%-86.74%)and the lowest retention effect on aldehydes except for benzaldehyde and hexanal(<50%).Among the resins,weakly alkaline macroporous resins had the highest retention of esters(41.74%-90.73%)and the lowest retention of alcohols(32.82%-60.52%),and strongly basic macroporous resins had the lowest retention of aldehydes other than benzaldehyde(0%-54.17%).Based on the results of the indicators,weakly alkaline macroporous resin is a processing technique that could reduce the irritation and distilled grain off-odor in ZaoShao Baijiu while better retaining the original alcohol flavoring substance.The best dynamic absorption parameter of weakly alkalized porous resin was measured at 8 BV,and the flow rate was 5 BV/h.
作者
曹旭珍
周志磊
姬中伟
周建弟
许锡飚
徐岳正
毛健
CAO Xuzhen;ZHOU Zhilei;JI Zhongwei;ZHOU Jiandi;XU Xibiao;XU Yuezheng;MAO Jian(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing(Jiangnan University),Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Jiangnan University(Shaoxing)Industrial Technology Research Institute,Shaoxing 312000,China;National Engineering Research Center for Huangjiu,Shaoxing 312000,China;Zhejiang Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing 312000,China;Shaoxing Nuerhong Winery Co.Ltd.,Shaoxing 312352,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第20期18-26,共9页
Food and Fermentation Industries
基金
国家重点研发计划项目(2021YFD2100102-4,2022YFD210120004)
国家自然科学基金青年项目(32001828)
国家自然科学基金重点项目(22138004)。
关键词
糟烧酒
糟味
刺激性
活性炭
大孔树脂
ZaoShao Baijiu
distilled grain off-odor
irritation
activated carbon
macroporous resin
