声变幅杆式超声处理对黄酒陈化的影响  

Effect of probe ultrasound on the aging process of Chinese rice wine

作　　者：蔡明迪[1] 李汴生[1] 陈希[1] 阮征[1] 王锐军 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]福建沉缸酒业有限公司,福建龙岩364000

出　　处：《食品工业科技》2012年第7期63-66,70,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)重点项目(2007AA100405)

摘　　要：研究了在50～500W/L功率密度范围内,处理温度为20～50℃,处理时间为0.50～1.25h的条件下,采用声变幅杆式超声波设备处理对黄酒感官品质及理化指标的影响。单因素实验结果表明:处理黄酒的最佳功率密度为300W/L,温度为40℃,处理时间为0.75h。通过总酯、总醛、总酸、杂醇油、氨基酸态氮以及挥发性香气成分的检测可发现,超声波处理后的酒样杂醇油类物质减少,醛类、酸类以及酯类含量增加,表明超声波处理可促进醇、醛等物质的氧化作用,酯化作用显著,可有效改善黄酒的口味和香气。同时,处理后的氨基酸总量有一定增加,表明超声波处理未对酒中的氨基酸成分造成破坏。The influence of sensory quality,physical and chemical indicators of Chinese rice wine which processed by ultrasonics in the condition of 50-500 power density,0.50-1.25h processing time and processing temperature in the range of 20-50℃were analyzed. The results showed that：the effect of aging got the best when the power density was 300W/L,processed under 40% for 0.75h. Meanwhile,through the detection of total esters, total aldehydes,total acids,fusel oils,amino acids and volatile aroma components,reduction could be found in fusel oils,at the same time the content of aldehydes,acids and total esters increased. These phenomena proved that ultrasound could improve the oxidation of alcohols,aldehydes and some other substances,and esterification reaction was obvious. It showed that processing by ultrasound could effectively improve the flavor of Chinese rice wine. There was an increase of the total amino acid ,meant that ultrasound processing wouldn＇t destroy the amino acid in Chinese rice wine.

关 键 词：超声波 黄酒 陈化 感官评价 理化分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程]