Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 31 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034820

Effect of activated carbon filtration on the quality of Huangjiu

  • XIE Ling ,
  • LIU Shuangping ,
  • MAO Jian
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Wuxi 214122, China)
    3(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    4(National Engineering Research Center for Huangjiu, Shaoxing 312000, China)

Received date: 2023-01-05

  Revised date: 2023-03-26

  Online published: 2024-03-15

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Abstract

During the production and storage of Huangjiu, the liquor often has off-flavor and sediment. Activated carbon is widely used in the post-treatment of liquor because of its strong adsorption capacity. In this experiment, Huangjiu was filtered by activated carbon, not only the off-flavor was removed, but also some undesirable secondary metabolites in Huangjiu were adsorbed, such as fusel alcohols, biogenic amines, purines, and ethyl carbamate. The results showed that the more active carbon was added, the more adsorption amount of the above substances, but the color and flavor loss more of the original Huangjiu. Under the optimum adsorption conditions: 10 g/L activated carbon, 35 ℃ and 9 h, the sensory evaluation score was 85(the initial score was 82). The acidity decreased by 27.96%, and amino acid nitrogen had little loss. Fusel alcohols decreased by 14.22%, biogenic amines decreased by 31.10%, purines decreased by 27.78% and ethyl carbamate decreased by 30.77% respectively, and esters retained. This study provides a convenient and effective method for the quality control of Huangjiu in the industrial production.

Key words： activated carbon; Huangjiu; fusel alcohols; biogenic amines; purines; ethyl carbamate

Cite this article

XIE Ling , LIU Shuangping , MAO Jian . Effect of activated carbon filtration on the quality of Huangjiu[J]. Food and Fermentation Industries, 2024 , 50(4) : 31 -36 . DOI: 10.13995/j.cnki.11-1802/ts.034820

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