枇杷果醋的超声波催陈技术研究

Study on the loquat fruit vinegar of accelerating maturity technology by ultrasonic

以新酿制的枇杷果醋为原料,采用超声波催陈,对其影响因子进行单因素和正交试验,并与自然陈酿3个月枇杷醋的品质进行比较。试验结果表明:超声波处理能提高枇杷果醋总酯的含量,对总酸、氨基态氮的影响较小,并能使枇杷果醋的口感柔和、香气浓郁,与自然陈酿3个月的品质相当。本试验条件下枇杷果醋超声波处理的最佳条件为:超声波频率100 KHz、处理温度70℃、时间70 min、乙醇加入量为0.3%。

The new brewed loquat vinegar was accelerated maturity by ultrasound, and its effect factors were studied with single factor and orthogonal experiment,the quality of treated vinegar was compared with the vinegar which for three months natural fermentation. The results showed that ultrasound treated could increase the total ester contents of vinegar, but had a few effects on the total acid and amino nitrogen, the product had soft mouthfeel and intense aroma, and its quality was equals to that naturally fermented for three months. The optimum parameter at this experiment conditions was using 100 KHz ultrasonic to process vinegar at 70℃ for 70 minutes ,and the content of ethanol in vinegar was 0.3 %.