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制造水果烈酒的分离技术:从传统的蒸到先进的蒸发工艺
Xiaoqin Wang1,2, Wenwen Cui1,2, Wentao Guo1,2
1China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China.
Comprehensive reviews in food science and food safety
|January 29, 2024
概括
本综述比较了水果烈酒的传统蒸和蒸发膜分离方法. 它强调了这些过程如何影响风味化合物,感官质量和安全因素,指导未来的研究.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 分离科学 分离科学
背景情况:
- 分离过程在果酒生产中至关重要,影响最终产品质量和消费者接受度.
- 了解分离过程中发生的化学变化对于优化果生产至关重要.
研究的目的:
- 审查水果烈酒的传统蒸和新型蒸发膜分离方法.
- 分析这些分离技术对风味化合物,感官质量和危险因素的影响.
- 为未来的水果精神分离过程的研究方向提供见解.
主要方法:
- 对现有关于果酒精分离技术的文献进行了全面的审查.
- 详细检查蒸原理,设备和机制.
- 对蒸发膜技术的分析,包括其工作原理,参数和应用.
- 蒸和蒸发方法的比较评估.
主要成果:
- 蒸方法有效地丰富了芳香化合物,并消除了水果烈酒中的有害因素.
- 透气膜技术提供了一种新的方法,用于分离果酒精,具有特定的操作参数.
- 这两种方法都显著影响了风味特征,感官属性和不良化合物的存在.
结论:
- 选择的分离方法极大地影响了果酒的成分和质量.
- 蒸发是一种有希望的替代或补充蒸技术,用于生产果酒精.
- 需要进一步的研究,以充分探索和优化分离技术,以提高水果烈酒的制造.
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