摘要
对活性炭改善食用酒精口味的方法进行了研究。通过正交试验的方法对工艺条件进行了优化,结果显示,最优处理条件为:酒度为65%(vol)、活性炭组合为A+B、处理温度为25℃。根据目前的试验结果显示:在此条件下,处理后的食用酒精口味最优。
Effect of active carbon on the improvement of flavor and taste of edible alcohol was investigated. The process conditions of improving flavor and taste of edible alcohol with active carbon were optimized by orthogonal design. The optimum conditions are as follows： alcohol concentration 65%（vol）, active carbon A＋B and temperature 25 ℃.
出处
《当代化工》
CAS
2015年第12期2926-2927,2930,共3页
Contemporary Chemical Industry
关键词
活性炭
食用酒精
Active carbon
Edible alcohol
