白酒微波催陈及其工艺优化  

Study on the microwave aging of spirit and optimiztion of its process

作　　者：胡诗琪 栾东磊[1,2] 樊玉霞[1,2] 赖克强[1,2] HU Shi-qi;LUAM Dong-lei;FAN Yu-xia;LAI Ke-qiang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Engineering Research Center of Food Thermal Processing Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海海洋大学食品热加工工程研究中心,上海201306

出　　处：《食品与机械》2019年第3期189-194,共6页Food and Machinery

基　　金：上海市科委地方能力建设项目(编号:16050502200)

摘　　要：以浓香型白酒为研究对象,考察了微波醇化温度、微波处理时间、微波功率等因素对白酒陈化的影响,研究了不同因素组合对微波催陈白酒的影响效果。试验结果表明:醇化温度50℃、微波功率70 W、处理时间10min为最佳催陈工艺条件,该条件下白酒的总酸含量为1.46g/L,总酯含量为2.98g/L,与新酒的总酸、总酯含量差异显著(P<0.05)。经微波处理后,白酒中酯类物质含量有增加的趋势,发生红移,基团有更加不稳定的趋势;白酒中主要微量成分的浓度及配比与自然陈化最为接近,如乙酸乙酯、己酸乙酯、乳酸乙酯、乙酸、己酸等;此外白酒中还产生了丙酸、戊酸、己酸己酯、癸酸乙酯等呈香呈味物质。In this study,Luzhou-flavor spirit was processed by microwave,and the effects of microwave aging temperature,microwave power and processing time were investigated.The results showed that the best quality could be obtained,under the controlling conditions of,the microwave power 70 W,with microwave aging temperature at 60℃,and processing for 10 minutes.The total acid and ester contents of the spirit were 1.46 g/L and2.98 g/L,respectively.There were significant differences(P<0.05)in the total acid and ester contents between the raw spirit and microwave processing one.The content of esters increased after microwave processing,and red-shiftness was also found,meaning that the chemical groups tended to be more unstable.Moreover,the concentration and proportioning of the main components in spirit under these condition were the closest to the natural aging,such as ethyl acetate,ethyl caproate,ethyl lactate,acetic acid,caproic acid,etc.In addition,new aroma-producing and flavoring-producing substances,including propionic acid,valeric acid,hexyl caproate and ethyl decanoate,were also detected.

关 键 词：微波催陈 工艺参数 白酒 陈化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]