化学法催陈香醋工艺研究  

Study on Accelerated Aging of Balsamic Vinegar by Chemical Method

作　　者：黄婷[1] 麻成金[1,2] 郑君晓[1] 彭忠瑾[1] 肖旺[1] 黄群[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：《食品与发酵科技》2011年第5期37-40,44,共5页Food and Fermentation Science & Technology

摘　　要：采用过氧化氢为助催剂,以香醋中总酯含量为考察指标,选取过氧化氢浓度、加热温度、处理时间为考察因素进行L9(33)正交试验优选最佳处理工艺。结果表明:过氧化氢浓度对醋中总酯含量影响最大,其次是加热温度,处理时间影响最小。最佳催陈工艺条件为过氧化氢浓度0.05mol/L,加热温度30℃,处理时间2h。且由紫外吸收图谱可知经化学法处理的醋在近紫外区光谱曲线有明显上移的倾向,说明化学法对香醋有催陈效果。In this experiment,the new brewed balsamic vinegar was accelerated maturity by chemistry Method,meanwhile,the content of ester was obtained by aging as index.Taking the concentration of hydrogen peroxide,reaction temperature,reaction time as investigation factor,the optimum conditions were determined through orthogonal experiment.The optimum conditions of aging balsamic vinegar by chemistry method showed as follows： concentration of hydrogen peroxide was 0.05mol/L;reaction temperature was 30℃ and reaction time was 2 hour.By the chemical method of the vinegar in the near UV region spectra had significant upward trend,the result showed that having effect by chemical method aging vinegar.

关 键 词：过氧化氢 香醋 催陈 工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]