【摘要】 利用氨基酸自动分析仪对古南丰黄酒中的游离氨基酸进行检测,共检测出15种游离氨基酸。检测结果表明:超高压处理对黄酒中氨基酸的种类无影响,压力在200~400 MPa,处理时间20~40 min,处理温度30℃~40℃时,优味氨基酸相对含量及感官评分均达到1~2年陈化效果;正交试验结果显示,压力是影响超高压处理黄酒时感官评分和优味氨基酸含量的最主要因素,压力、时间对感官评分影响属于高度显著,压力对优味氨基酸含量影响显著,感官评分和优味氨基酸含量达到最优的超高压处理工艺条件为:压力300 MPa,处理时间30 min,处理温度20℃,最优处理条件下优味氨基酸含量达到2年陈水平。更多还原

【Abstract】 Using the automatic amino acid analyzer to analysis the effect of high hydrostatic pressure processing on the free amino acids of Gunanfeng rice wine, 15 amino acids were detected. The results showed that high hydrostatic pressure processing had no effect on the kinds of amino acids. the pressure in the 200~400 MPa, the processing time is 20~40 min, the processing temperature is 30 ℃~40 ℃ under the UHP, the positive fl avor amino acids and the sensory score can achieve the effect of 1~2 years aging rice wine; The orthogonal experiment results show that pressure is the most important factor for affecting the contents of positive fl avor amino acid in rice wine. Pressure and pressure time have highly signifi cant effects on the sensory score, and pressure has signifi cant effects on positive fl avor amino acids. When the positive fl avor amino acids and sensory score to achieve optimal, the best technology conditions is A3B3C2(300 MPa, 30 min, 20 ℃), the optimal processing conditions could make the positive fl avor amino acids achieving to the contents of amino acids in 2 aged rice wine.更多还原