【作者】 张敏； 余佶； 孙雅倩； 邹海英； 麻成金；

【Author】 Zhang Min;Yu Ji;Sun Yaqian;Zou Haiying;Ma Chengjin;Key Laboratory of Plant Resources Conservation and Utilization,Jishou Univerusity,College of Hunan Province;China Institute of Food Science,Jishou University;

【机构】 吉首大学植物资源保护与利用湖南省高校重点实验室； 吉首大学食品科学研究所；

【摘要】 本文以新酿制的椪柑果醋为原料,探究橡木片+超声波微波联合催陈技术对椪柑果醋品质的影响。对橡木片+超声波微波联合催陈椪柑果醋的工艺条件进行单因素和正交实验,得到优化工艺条件为:橡木片添加量2g/L、乙醇用量0.5%、超声处理温度40℃、超声波功率750W、超声波处理时间35min、微波功率400W、微波处理时间200s,且处理结束后密封常温贮藏3个月。在此优化条件下,椪柑果醋的平均总酯含量达到9.8912g/L,比新酿制果醋提高了36.9%,之后通过比较试验发现:联合催陈后的椪柑果醋与自然陈酿两年后的椪柑果醋的紫外吸收光谱波动趋势相近且香气更加浓郁,口感更佳。结果表明橡木片+超声波微波联合催陈技术的应用,可将椪柑果醋近2年自然陈酿时间缩短至3个月,将有利于生产效率的提高。更多还原

【Abstract】 The technology of accelerating the maturity of freshly brewing pankan fruit vinegar by the combined oak-ultrasonic-microwave aging method was studied,based on the single-factor and orthogonal experiments.The optimal condition was as followed:2 g/L oak chips,concentration of ethanol 0.5%,ultrasonic treatment temperature 40 ℃,ultrasonic power 750 W,ultrasonic treatment time 35 min,microwave power 400 W,microwave treatment time 200 s,sealing at room temperature for 3 months after the treatment.Under this optimal condition,the average content of total Ponkan fruit vinegar reached 9.8912 g/L,which was increased by 36.9%.Subsequently,it was found through comparative experiments that the trend of the UV absorption spectra of ponkan fruit vinegar after two-year-natural aging and combined method treatment was similar and the aroma is more intense and the taste is better.Aging time could be shortened from 2 years of natural to 3 months by the combined oak-ultrasonic-microwave aging method.It is beneficial to the improvement of production efficiency.更多还原