黄酒超声陈化机理的研究  

The Study for the Ultrasonic Mechanism on Accelerating Rice Wine Aging

作　　者：舒杰[1] 刘东红[1] 江涛 李博斌 周建弟 谢广发 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]绍兴市质量技术监督检测院,浙江绍兴312071 [3]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000

出　　处：《中国食品学报》2014年第5期43-48,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省黄酒重点实验室基金项目(No.2009E10007)

摘　　要：以水、乙醇、pH、主要挥发性物质和有机酸浓度建立黄酒的模拟体系,以超声强度为变量,研究超声处理对黄酒模拟体系中主要挥发性物质和有机酸的影响。试验结果表明超声处理加快了乳酸和乙醇的酯化反应,使乳酸乙酯含量增加,乳酸含量略微降低;加快了苯乙醇的氧化和酯化反应,使苯乙醇含量降低,生成少量的苯乙醛、苯乙酸和苯乙酸乙酯;促进了异丁醇、异戊醇和乙酸乙酯等易挥发物质的挥发,使其含量降低。According to the contents of H20, alcohol, pH, main volatile compounds and organic acids in rice wine, we built up the simple model of rice wine. Following the change of ultrasonic power, the contents of main volatile com pounds and organic acids in model rice wine were analyzed. The results showed that the increase of the ultrasonic power accelerated the rate of esterification reaction, which improved the content of ethyl lactate. It also increased the rate of oxidation and esterification reaction on benzene ethanol, which decreased the content of it, and formed some of pheny lacetaldehyde, phenylacetic acid and ethyl phenylacetate. It might also promote the volatilization of ethyl acetate, isobutanol, isoamyl alcohol.

关 键 词：超声 陈化机理 挥发性物质 有机酸 

分 类 号：TS262.4[轻工技术与工程—发酵工程]