摘要
研究利用改造后的微波炉来加速白酒老熟的工艺,提高白酒的工业化生产进程,缩短产业周期。将不同香型的白酒在不同的微波条件下进行处理,通过检测其总酯、总酸、醛类等理化指标的变化,得到微波催陈白酒的最佳工艺。由试验可得:白酒在微波40℃±2℃时处理45 min为最佳催陈工艺条件。加入柠檬酸会加速酯化作用,试验证明,以0.5 g/50 mL添加量为最优;不同香型白酒对微波陈化的敏感性不同,大部分清香型和浓香型的白酒对微波的陈化更加敏感,而酱香型的白酒敏感性次之。因此微波辅助法更适用于刚出厂的新酒的快速老熟。
Study on using microwave oven which was reformed to accelerate ripening process of the old liquor, enhance the process of industrial production of wine, shorten the industrial cycle. When we put different flavor of liquor in different conditions of microwave treatment, by detecting its physical indicators such as the total ester, total acid and aldehydes can assess the degree of liquor aging mature. The results of the test carried out the following conclusions： liquor in the microwave at 40 °C＋2 °C 45 rain optimal treatment results. Adding citric acid can accelerate the esterification, a lot of experiments proved that 0.5 g/50 mL adds to optimal. Different wines have different sensitivities to microwave. Most fen-flavor liquor and Luzhou-flavor liquor is more sensitive to the microwave than Maotai-flavor liquor. So microwave assisted method is more applicable to accelerate the factory-flesh wine.
出处
《食品工业》
北大核心
2014年第2期109-112,共4页
The Food Industry
关键词
白酒
微波陈化
老熟
liquor
microwave aging
mature
