摘要
为了缩短黄酒陈化时间,为工业化生产提供借鉴,研究了频率为25 kHz、30 kHz、35 kHz时,0～100 W/L功率密度处理0～2.0 h条件下,三频槽式超声处理器处理对以不锈钢盘管作为承装容器的福建沉缸酒陈化过程的影响;同时分析了不同容器材料及盘管尺寸在不同频率下处理效果的差异。通过对黄酒中总酯、杂醇油、总酸含量以及其相互之间变化相关系数的分析,结合感官评价结果发现:25 kHz超声波处理所得黄酒风味最佳;功率密度为300 W/L时处理效果较好;当处理温度为40℃时可取得良好陈化效果;处理1.0h所得黄酒即具备陈化特征;在35 kHz频率下,容器材料及盘管尺寸的不同对酒样理化及感官品质差异无显著影响,25 kHz和30kHz频率处理所得酒样均存在一定显著性差异。
To shorten the maturation process and provide experience for industrialization, a traditional Chengang Chinese rice wine was chosen to be the object and the stainless steel coil pipe in certain size was used as the container in the demonstration of the effects of ultrasonic treatment on maturation under 25kHz, 30kHz and 35kHz frequencies, 0 - 100W/L power densities and 0 - 2. Oh treatment time by groove style ultrasonic equipment fitted with three fre-quencies. Meanwhile, the research of the influence caused by different materials of container and different sizes of coil pipe was conducted. Comparisons of total esters, fusel oils, total titratable acidity, sensory evaluation and corresponding Pearson correlations were made between different aging processes on each of the Chinese rice wine. It was found that the Chinese rice wine processed under 25kHz had high sensory value; Satisfying aging effects could be achieved when the power density reached 300W/L; Temperature plays an important role in the process of maturation, good aging effect could be achieved when the temperature was controlled under 40℃; Treatment time should be appropriate, 0.75h process could possess the desired characteristics of aging. Under 35kHz, there was no significant influence on sensory quality and the components of Chinese rice wine, which was in different materials of container and sizes of coil pipe, but the influence was obvious under 25kHz and 30kHz. The results conclude that the ultrasonic wave treatment is a good alternative method of Chinese rice wine to shorten the maturation time and to improve the quality of fresh Chinese rice wine, if favorable conditions are chosen.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第9期84-89,共6页
Food and Fermentation Industries
基金
国家高技术研究发展计划(863计划)重点项目(2007AA100405)
关键词
超声波
盘管
黄酒
陈化
ultrasound ,coil pipe, Chinese rice wine, maturation
