超重力氧化法催陈清香型白酒的基础研究化学工程专业论文.docxVIP

中北大学学位论文 中北大学学位论文 法可作为一种新型、卫生、高效、健康的白酒催陈技术进行进一步探索并推广。本论文 对超重力场中用氧化法催陈新酒进行了基础研究，对其主要影响因素及其规律进行了探 索，为以后的研究提供了基础数据。 关键词：超重力，清香型，新酒，氧化反应，老熟，催陈效果 Basic Studies on oxygen treatment of Fen-flavor liquor by High Gravity Abstract The present situation of Chinas liquor industry, aging mechanism of liquor and artificial aging were summarized in this thesis, the taste characteristics and status in our liquor industry of Fen flavor liquor were also analysed. At present, all kinds of artificial aging still exists many shortages and problems in the health and effect of aging. Therefore, on the foundation of ensuring the quality of aging, it has great significance to research more healthy and efficiency liquor aging technology, which speed up the process of wine aging, for Fen flavor liquor and our liquor industry. By the analysis of the aging mechanism of liquor, the oxidation reaction played an important role in aging. According to the characteristics of wine as food and the aging mechanism of liquor, the method of enhancing aging liquor process by high gravity technology was put forward. Higher mass-transfer of High Gravity Rotary Device(Higee) strengthened the oxidation reaction in order to accelerate the aging process. A special circulating Higee for liquor aging was devised and made. Stainless steel mesh and fragments of pottery jars were packing. Three methods were used in fresh liquor aging with ozone and oxygen. The taste and the aromatic components contrast were detected after a few days. Aged liquor were tasted and identified by specialist from the winery. The content change trend of total acid, total ester and total aldehyde was studied. Preferably samples of aging were analysed by gas chromatography. Stainless steel mesh packing and oxygen were used in method 1. The aging affect of the high gravity factor, pressure, temperature and aging time were investigated. This experiment adopted high gravity factor β = 276, pressure of 150kPa, then under 25℃ aging for 1h, the liq