超声对橡木陈酿白兰地促溶工艺的优化  

Optimization of Dissolution Promotion Technology of Oak Aged Brandy by Ultrasound

作　　者：马德秀 白羽嘉 韩海霞 陈丽萍 冯作山 MA De-xiu;BAI Yu-jia;HAN Hai-xia;CHEN Li-ping;FENG Zuo-shan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Key Laboratory for Postharvest Science and Technology of Fruits,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆果品采后科学与技术重点实验室,新疆乌鲁木齐830052

出　　处：《保鲜与加工》2021年第8期61-69,共9页Storage and Process

基　　金：新疆维吾尔自治区高校科研计划技术应用及转化项目(XJEDU2017A004)。

摘　　要：为了优化橡木中单宁类物质的溶出工艺,以50%Vol新蒸馏白兰地为试验原料,采用超声波非热力加工技术,通过单因素试验研究了超声时间、超声功率、橡木添加量、浸泡时间对白兰地中色度、总酚、单宁、pH值、总酸、总酯、感官评价的影响,结合Box-Behnken响应面法优化超声促溶橡木中单宁物质的溶出工艺。结果表明,超声促溶的最佳工艺条件为:超声时间11 min,超声功率180 W,橡木添加量1.20 g/100 mL,浸泡时间20 d,该条件下单宁含量为1319.42 mg/L。The present study focused on optimizing the dissolution of tannins in oak chips using 50%Vol of newly distilled brandy as experimental materials under the assistance of ultrasonic wave.Firstly,the effects of ultrasonic time,ultrasonic power,oak additions and soaking days on the color,total phenols,tannins,pH,total acids,total esters and sensory evaluations of brandy were studied by single factor experiments,then the dissolution process of tannins in oak chips was further optimized by Box-Behnken response surface method.Results showed that the optimum conditions of promoting dissolution process were determined as follows:ultrasonic time of 11 min,ultrasonic power of 180 W,oak addition of 1.20 g/100 mL,and soaking days of 20 d.Under these conditions,the tannins content was 1319.42 mg/L.

关 键 词：超声 促溶 白兰地 橡木 工艺 

分 类 号：TS261.4[轻工技术与工程—发酵工程]