摘要
文章总结了在食醋静态的情况下,利用高压静电场和激光对食醋进行人工催陈,对食醋的主要质量风味指标进行了比较。并在食醋动态的情况下,研究利用高压静电场和激光对食醋进行人工催陈。通过正交试验,将处理组与陈酿3个月的食醋进行比较,其结果是处理组与对照组的主要质量风味指标差异无显著性,因此,动态法应用于生产实际是完全可行的。
This paper is summarized in the vinegar liquid of static state situation.A process for accelerated ageing of vinegar is discussed using the high-pressured electrostatic field and the laser.The main quality and flavor of vinegar is compared.A process for accelerated ageing of vinegar is discussed in vinegar fluid dynamic situation using high-pressured electrostatic field and laser.The orthogonal test is discussed.The treatment group and ageing 3 month-long the food vinegar is compared.Its result is non-significance difference for treatment group and control group＇s main quality flavor target of the vinegar.Dynamic method applies in the production is actually completely feasible.
出处
《中国调味品》
CAS
北大核心
2011年第8期54-57,共4页
China Condiment
关键词
新醋
高压静电场
激光
质量风味
人工催陈
动态法
new vinegar
high-pressured electrostatic field
laser
quality flavor
artificial ageing
dynamic method
