响应面法优化超高压催陈香醋工艺研究  

Optimization of ultra-high pressure aging balsamic vinegar by response surface method

作　　者：黄婷[1] 麻成金[1,2] 郑君晓[1] 黄群[1] 彭忠瑾[1] 肖旺[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：《中国酿造》2011年第11期107-111,共5页China Brewing

基　　金：吉首大学校级科研项目资助(11JDY044)

摘　　要：研究超高压催陈对香醋的影响,在超高压处理压力、乙醇添加量、处理时间3个单因素试验的基础上,应用Box-Benhnken中心组合方法,以总酯含量为响应值优化超高压催陈香醋的最佳工艺,结果表明超高压对香醋有一定的催陈效果。在超高压处理压力288MPa、乙醇添加量0.59%、超高压处理时间68min的条件下得到口感柔和协调、酯香味突出的香醋。The effects of ultra-high pressure treatment on quality of balsamic vinegar were studied. Based on the results of single-factor experiments of the addition of ethanol, ultrahigh pressure and treatment time, and using the total ester content as response value the optimum treatment conditions were determined through Box-Benhnken central composite experiment design. The results showed that ultra-high pressure could accelerate balsamic vinegar aging. The optimums conditions of ultra-high pressure aging balsamic vinegar were as follows： ultra-high pressure 288MPa; addition of ethanol 0.59% and treatment time 68min. Under the conditions, the balsamic vinegar taste was coordinated, prominent ester aroma and aging flavor was increased.

关 键 词：响应面法 超高压 香醋 催陈 

分 类 号：TS264.2[轻工技术与工程—发酵工程]