摘要
米香型白酒的传统陈化,耗费大量的时间、人力和财力,给企业带来沉重的负担。研究超声波温度、功率和作用时间对米香型白酒风味的影响,以期达到人工催陈的目的。结果表明,与传统陈酿相比,在超声频率40 k Hz,超声温度40℃,超声功率180 W,超声时间40 min条件下,超声波催陈米香型白酒的总酸含量增加0.001 2 g/L、总酯含量增加0.075 g/L,异丁醇、异戊醇含量有不同程度地下降,分别减少了0.006 g/L、0.005 g/L,这些变化使米香型白酒的感官品质在色泽、风味、口感和整体品质方面有了明显的提高。
Traditional aging of rice-flavor Baifiu （Chinese liquor） consumes a lot of time, manpower and money, which brings a heavy burden to the enterprises. In order to achieve artificial accelerated ageing, the effects of ultrasonic temperature, power and time on rice-flavor Baifiu flavor were researched. The results showed that compared with traditional aging, under the conditions of ultrasonic frequency 40 kHz, temperature 40 ℃, power 180 W and time 40 min, the total acid and total ester contents in rice-flavor Baifiu increased by 0.001 2 g/L and 0.075 g/L, respectively. The contents of isobutanol and isopentyl alcohols decreased in different degrees, by 0.006 g/L and 0.005 g/L, respectively. The sensory quality of the rice-flavor Baifiu was significantly improved in color, flavor, taste and whole quality.
出处
《中国酿造》
CAS
北大核心
2017年第10期66-70,共5页
China Brewing
基金
国家自然科学基金项目(20864001
31160326)
广西科学研究与技术开发项目(桂科能10100025)
2016广西区特色本科专业建设项目(T3050098001)
关键词
超声波
米香型白酒
人工催陈
ultrasonic wave
flee-flavor Baifiu
artificial accelerated aging
