食品与发酵工业2024，Vol.50Issue(20)：18-26,9.DOI:10.13995/j.cnki.11-1802/ts.037773
活性炭和大孔树脂对糟烧酒风味的影响
Study on the effect of activated carbon and macroporous resin on the flavor of ZaoShao Baijiu
摘要
Abstract
Activated carbon and resin are commonly used in the Baijiu industry to remove odor and improve the quality of base liq-uor.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.Re-sults 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,dis-tilled 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 treat-ments.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 macro-porous 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.关键词
糟烧酒/糟味/刺激性/活性炭/大孔树脂Key words
ZaoShao Baijiu/distilled grain off-odor/irritation/activated carbon/macroporous resin引用本文复制引用
曹旭珍,周志磊,姬中伟,周建弟,许锡飚,徐岳正,毛健..活性炭和大孔树脂对糟烧酒风味的影响[J].食品与发酵工业,2024,50(20):18-26,9.基金项目
国家重点研发计划项目(2021YFD2100102-4,2022YFD210120004) （2021YFD2100102-4,2022YFD210120004）
国家自然科学基金青年项目(32001828) （32001828）
国家自然科学基金重点项目(22138004) （22138004）
