超高压处理对山楂黄酒品质的影响  

Effect of high pressure processing on the qualities of hawthorn rice wine

作　　者：裴洋[1] 严蕊[1] 贡培忠[2] 许朝中[2] 林静[1] 马永昆[1,3] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省丹阳酒厂,江苏丹阳212300 [3]江苏省农产品生物加工与分离工程中心,江苏镇江212004

出　　处：《中国酿造》2011年第11期125-129,共5页China Brewing

摘　　要：文中研究了山楂黄酒经100MPa^600MPa处理15min后其理化性质、香气成分及感官品质的变化。研究结果表明,山楂黄酒经200MPa处理后,总酸显著增加(p<0.05),而经300MPa^600MPa处理后则显著降低(p<0.05);高压处理后其稳定性、可溶性固形物并无显著变化(p>0.05),总糖、氨基酸态氮、pH值显著增加(p<0.05),酒精度、电导率显著降低(p<0.05)。GC-MS结果表明:经200MPa、400MPa和600MPa处理15min后,1-丁醇、2,3-丁二醇、苯乙醇等醇类和乙酸乙酯、乳酸乙酯、丁二酸二乙酯、苯乙酸乙酯等酯类含量明显增加,乙醛含量明显降低,400MPa处理的酒样香气变化最显著。感官评定结果表明,高压处理后的山楂黄酒澄清透明,果香味突出,酒体醇厚,口感协调、饱满。The effects of high pressure processing （HPP）（100MPa-600MPa for 15min） on the changes of physicochemical properties and sensory quality of hawthorn rice wine were studied in this paper. The results showed that the total acid content in hawthorn rice wine increased significantly after 200MPa HPP processing （p 〈0.05）, while the total acid content in hawthorn rice wine significantly decreased after 300MPa-600MPa HPP processing（p〈0.05）. The stability and refractive index had no significant differences after HPP processing（p〉0.05）. The total sugar content, amino acid content, pH values were significantly increased （p 〈0.05）. The alcohol content,conductivity decreased significantly （p 〈0.05）. The results of GC-MS indicated that after treated by 200MPa, 400MPa and 600MPa for 15min, the contents of 1-butanediol, 2,3-butanediol, phenylethyl alcohol, ethyl acetate, ethyl lactate, butanedioic acid, diethyl ester, benzeneacetic acid and ethyl ester were increased significantly, while the content of acetaldehyde was decreased obviously, and the contents of aroma compounds in the samples under 400MPa, 15rain treatment were the most significant changes among them. Sensory evaluation results showed that 400MPa treated samples had the best taste and flavor.

关 键 词：超高压 山楂黄酒 品质 

分 类 号：TS262.4[轻工技术与工程—发酵工程]