摘要
利用活性炭的物理吸附作用，在保证酒体口感和风味的前提下建立了白酒中塑化剂去除的简单、快速和安全的方法并拟合出了加入量的经验公式。分别考察了活性炭材质、结构、用量，体系的酸度、温度、溶剂效应、搅拌和静置时间等因素对活性炭的吸附效果的影响。结果表明，采用椰壳活性炭，按照公式计算的加入量，在温度〈50℃，酒精度≤52％vol，搅拌时间10~15min，静置时间≥2h的条件下进行处理，可有效去除白酒中的塑化剂。
A simple, rapid and safe processing method of plasticizer in liquor had been developed by using the physical absorption of active carbon on the premise of guaranteeing liquor taste and liquor flavor. Meanwhile, the experience formula for the addition level of active carbon was determined. Besides, various factors including the materials, structure, and use level of carbon, and the acidity, temperature and solvent effects of the system, and the stirring and settling time etc., which influenced carbon absorption, were investigated. The results showed that, as temperature was less than 50 ℃, alcoholicity was less than or equal to 52 %vol, stirring time was between 10 to 15 minutes, and settling time was above 2 hours, the use of coconut shell active carbon could effectively remove plasticizer in liquor with its use level determined by the experience formula.
出处
《酿酒科技》
北大核心
2014年第6期57-62,共6页
Liquor-Making Science & Technology
基金
四川省科技支撑计划(编号:2013FZ0056)
关键词
塑化剂
白酒
活性炭
物理吸附
plasticizer
Baijiu（liquor）
active carbon
physical absorption
