摘要
运用二次回归正交旋转组合设计方法研究微波功率、微波处理时间、乙醇添加量对香醋部分理化指标的影响,确定了微波催陈香醋的较优条件范围。结果表明:在实验范围内各因素对微波催陈香醋作用的大小次序为:微波功率>微波处理时间>乙醇添加量;频率分析法得到微波催陈香醋优化工艺条件为微波功率380W、乙醇添加量0.61%、微波处理时间10min。红外光谱分析结果表明:微波处理后的香醋在波长4000～1500cm-1范围内与自然陈酿一年香醋的红外图谱基本吻合。
In the presence of added ethanol,the aging of savory vinegar was accelerated by microwave radiation.A quadratic rotation-orthogonal composite experimental design was adopted to study the effects of operating parameters such as microwave power,radiation time and amount of added ethanol on total ester content in radiated savory vinegar.The effects of the parameters on total ester content in radiated savory vinegar were found to decrease in the following order： microwave power radiation time a mount of added ethanol.The results of frequency analysis showed that the optimal microwave aging conditions were microwave 380 W,ethanol addition at 0.61%,and radiation time 10 min.The infrared spectrum of the radiated savory vinegar in the wavenumber range of 4000-1500 cm-1 was in agreement with that of savory vinegar naturally aged for 1 year.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第24期147-152,共6页
Food Science
基金
2009年国家农业成果转化资金项目(国科发农[2009]511号)
关键词
二次回归正交旋转组合设计
微波
香醋
催陈
quadratic rotation-orthogonal composite experimental design
microwave
savory vinegar
aging acceleration
