摘要
研究超高压-微波联用催陈技术对山葡萄白兰地杂醇油的影响。在超高压压力、微波功率和微波时间3个因素试验的基础上应用Box-Benhnken中心组合方法,利用GC-MS检测杂醇油含量,以杂醇油含量为响应值优化山葡萄白兰地的最佳工艺。结果表明,超高压-微波联用对山葡萄白兰地有一定的催陈效果。催陈最佳工艺为:超高压压力210 MPa,微波功率300 W,微波时间21 min,该条件下山葡萄白兰地杂醇油下降10.86%,较新蒸白兰地口感及风味得到了极大的改善。
The effect of ultra-high pressure and microwave treatment on quality of Vitis amurens~ brandy was studied. Based on the results of single factor experiments of the ultra-high pressure, microwave power, microwave time using fusel oil content as response value, the optimum treatment conditions to optimize Ntis amurensis brandy were determined through Box-Benhnken central composite experiment design, the fusel oil was detected by GC-MS. The result showed that ultra-high pressure and microwave had the effect of accelerate aging the Vitis amurensis brandy. The best technological parameter was ultra-high pressure 210 MPa, microwave power 300 W, microwave time 21 min, in these conditions, the fusel oil declined 10.86%. The taste and flavor of new Ntis amurensis brandy were improved enormously.
出处
《食品工业》
北大核心
2017年第6期140-144,共5页
The Food Industry
基金
基金项目:吉林省科学技术厅(编号:20140204049N Y)
关键词
山葡萄白兰地
超高压
微波
GC—MS
响应面法
杂醇油
Vitis amurensis brandy
ultra-high pressure
microwave
gas chromatography-mass spectrometer （GC-MS）
response surface method
fusel oil
