超声波混频处理对黄酒陈化的影响  

Effects of Ultrasonic Treatment under Mix Frequencies on Chinese Rice Wine Maturation

作　　者：陈汉勇[1] 李汴生[1] 蔡明迪[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2013年第3期596-600,共5页Modern Food Science and Technology

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

摘　　要：论文运用均衡非完全分块感官评价方法,从香气、风格和口味等方面分析了超声波混频处理对黄酒陈化的影响,结果发现:不同超声波处理条件对黄酒香气并未产生显著性影响,对大部分酒样的风格和口味有显著性提高,但不是所有条件都起到积极效果;频率组合与功率密度是影响陈化效果的主要因素;双频处理所得优于单频处理,三频处理优于双频处理,频率相差较大的双频处理要优于频率相差较小双频处理所得酒样;功率密度的变化对黄酒口味及风格的影响呈波动变化,其中60 W/L功率密度处理酒样在口味以及风格方面效果最好。Through the establishment of a balanced incomplete block design sensory evaluation method, from aroma, style and taste, this paper analysis the effects of ultrasonic treatment under mix frequencies on Chinese rice wine maturation. It was found that different ultrasonic treatment conditions had little effect on the rice wine aroma, and most wine samples had significantly increased on the style and taste. The combination of frequency and power density was the main factor influencing the aging. The effect of dual-frequency treatment was better than single-frequency and tri-frequency was better than dual-frequency. The dual frequency treatment with large differences was better than the treatment with small differences. The taste and style of the samples had a fluctuation change with the increase of power density, and reached the highest values at 60 W/L.

关 键 词：黄酒 超声波 均衡非完全分块 感官评价 相关性分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程]