作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院食品科学与工程系

出　　处： 《食品工业科技》 1997年第3期73-75,共3页

摘　　要： 以气相色谱分析了微波处理酒样中总酸、总酯和总醇的含量，结果表明，适当的微波处理使样品中总酯的含量增加了２５％，总醇和总酸的含量分别降低了３０％和３３％，表明微波陈化白酒的机理是微波加速了酯化反应，促进了水分子与酒中原有成分的缔合作用。采用专用活性炭结合微波技术生产低度白酒，是一种较好的方法。 In this paper,the results obtained from the GC analyses of microwave treated liquor showed that the proper microwave treatment increased ca.25%of the individual ester,and decreased ca.30%of the overall alcohol and 33%of the overall acids,respecially.The mechanism of microwave liquor staling was primarily explored,the microwave treatment aceelerated a series of chemical reactions such as esterification,hydration between the added water and other original compositions of liquor,etc.,it is a good procedure to produce lowalcohol liquor with microwave technique in the combination with the special suchar.

关 键 词： 微波 白酒 陈化 机理

领　　域： [轻工技术与工程] [轻工技术与工程]