超声波催陈香醋工艺研究  

Study on technology of accelerating maturity of savory vinegar by ultrasonic

作　　者：郑君晓[1] 麻成金[1,2] 黄婷[1] 肖旺[1] 彭忠谨[1] 葛文英 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首416000 [3]湘西自治州边城醋业科技有限责任公司,湖南吉首416003

出　　处：《饮料工业》2011年第8期30-33,共4页Beverage Industry

基　　金：吉首大学大学生研究性学习和创新性实验计划(JSU-CX-2010-57)

摘　　要：以新酿制的湘西河溪香醋为原料,对其超声波催陈工艺进行了研究,并采用单因素和正交试验,对相关影响因子进行了探讨,以达到在较短时间内改善其品性、增加其香气的目的。试验结果表明,超声波催陈湘西河溪香醋的最佳条件为:超声波功率600W、温度35℃、时间20min、乙醇添加量0.3%。在此试验条件下,超声波处理能提高湘西河溪香醋的总酯含量,对总酸、氨基态氮的影响较小,并能使湘西河溪香醋的口感柔和、香气浓郁。The technology of accelerating the maturity of newly brewed Xiangxi Hexi Savory Vinegar by ultrasonic was studied, and the affecting factors were investigated by single-factor and orthogonal experiments, in order to improve its characteristics and enhance its aroma in a short time. The results showed the optimum technological conditions as： ultrasonic power 600 W, 35℃, 20 min and ethanol 0.3%. Under the experimental conditions, total esters in the vinegar were increased by ultrasonic wave, but total acids and amino nitrogen were little affected. The vinegar obtained was characterized by soft mouth-feel and intense aroma.

关 键 词：湘西河溪香醋 超声波 催陈 

分 类 号：TS264.22[轻工技术与工程—发酵工程]