超高压技术对白酒催陈作用的影响  

Effect of Ultra-high Pressure Technology on the Aging of Liquor

作　　者：张大力[1,2] 冯艳鹤 修琳 郑明珠[1,2] 陈云志 刘景圣[1,2] ZHANG Dali;FENG Yanhe;XlU Lin;ZHENG Mingzhu;CHEN Yunzhi;LIU Jingsheng(College of Food Science and Engineering,Jilin Agricultural University（Changchun 130118;National Engineering Laboratory on Wheat and Corn Further Processing（Changchun 130118;Jilin Food Inspection Institute（Changchun 130103)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118 [3]吉林省食品检验所,长春130103

出　　处：《食品工业》2018年第7期23-28,共6页The Food Industry

摘　　要：研究采用超高压技术,对清香型白酒的催陈作用进行探究,采用气相色谱法结合感官评定,对处理后的白酒基酒与自然陈酿1、2和3年的白酒进行分析。结论如下:在单因素试验基础上,根据响应曲面的中心组合设计建立感官评分的回归方程:Y=51.38+0.81A+0.22B+2.07C-0.075AB+0.025AC-0.002BC-0.025A2-0.004B2-0.068C2,其中影响催陈效果的排序:处理压力平方的影响因素>温度和时间的交互作用>压力和时间的交互作用;白酒的最优工艺参数为:温度为21.7℃,压力为200 MPa,加压时间为16 min。超高压技术能够对白酒进行催陈,处理后白酒中各香味物质、醛类、杂醇油的含量和自然陈酿变化一致,均随时间的增加而减少,酸类物质的含量随时间的增加而增加,各物质的含量基本能够达到陈酿2年的水平,部分指标甚至能达到陈酿3年的效果。By ultra-high pressure technology, the aromatic liquor was researched. Depend on single factor test, experiment were carried out by central composite design, the response value was sensory evaluation, through the Design Expert software analysis. Establish sensory regression equation： Y=51.38＋0.81 A＋0.22 B＋2.07 C-0.075 AB＋0.025 AC-0.002 BC-0.025 A2-0.004 B2-0.068 C2, the order of the effectiveness was the square of depress〉temperature and time〉depress and time, and the best solution was 200 MPa for 16 min, and treatment temperature was 21.7 ℃. Total acid, total ester, alcohol, fusel oil, volatile aromatic components and sensory quality were evaluated. The qualities of liquor after 1, 2 and 3 years aging were compared. The results showed that liquor was aged quickly by ultra-high pressure. With the time increase, volatile aromatic components, aldehydes and fusel oil was decrease, this was familiar as the nature liquor aging, and the same time the content of acid increases, basically they could reach the stand of aged 2-year liquor which was confirmed by GC-MS analysis, some of the indicators could achieve the effect of 3-year liquor.

关 键 词：白酒 催陈 超高压技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程]