白酒微波催陈及其工艺优化
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摘要
以浓香型白酒为研究对象,考察了微波醇化温度、微波处理时间、微波功率等因素对白酒陈化的影响,研究了不同因素组合对微波催陈白酒的影响效果。试验结果表明:醇化温度50℃、微波功率70 W、处理时间10min为最佳催陈工艺条件,该条件下白酒的总酸含量为1.46g/L,总酯含量为2.98g/L,与新酒的总酸、总酯含量差异显著(P<0.05)。经微波处理后,白酒中酯类物质含量有增加的趋势,发生红移,基团有更加不稳定的趋势;白酒中主要微量成分的浓度及配比与自然陈化最为接近,如乙酸乙酯、己酸乙酯、乳酸乙酯、乙酸、己酸等;此外白酒中还产生了丙酸、戊酸、己酸己酯、癸酸乙酯等呈香呈味物质。
In this study,Luzhou-flavor spirit was processed by microwave,and the effects of microwave aging temperature,microwave power and processing time were investigated.The results showed that the best quality could be obtained,under the controlling conditions of,the microwave power 70 W,with microwave aging temperature at 60℃,and processing for 10 minutes.The total acid and ester contents of the spirit were 1.46 g/L and2.98 g/L,respectively.There were significant differences(P<0.05)in the total acid and ester contents between the raw spirit and microwave processing one.The content of esters increased after microwave processing,and red-shiftness was also found,meaning that the chemical groups tended to be more unstable.Moreover,the concentration and proportioning of the main components in spirit under these condition were the closest to the natural aging,such as ethyl acetate,ethyl caproate,ethyl lactate,acetic acid,caproic acid,etc.In addition,new aroma-producing and flavoring-producing substances,including propionic acid,valeric acid,hexyl caproate and ethyl decanoate,were also detected.
In this study,Luzhou-flavor spirit was processed by microwave,and the effects of microwave aging temperature,microwave power and processing time were investigated.The results showed that the best quality could be obtained,under the controlling conditions of,the microwave power 70 W,with microwave aging temperature at 60℃,and processing for 10 minutes.The total acid and ester contents of the spirit were 1.46 g/L and2.98 g/L,respectively.There were significant differences(P<0.05)in the total acid and ester contents between the raw spirit and microwave processing one.The content of esters increased after microwave processing,and red-shiftness was also found,meaning that the chemical groups tended to be more unstable.Moreover,the concentration and proportioning of the main components in spirit under these condition were the closest to the natural aging,such as ethyl acetate,ethyl caproate,ethyl lactate,acetic acid,caproic acid,etc.In addition,new aroma-producing and flavoring-producing substances,including propionic acid,valeric acid,hexyl caproate and ethyl decanoate,were also detected.
引文
[1]解成玉,朱金玉,李玉英.白酒老熟技术及机理研究进展[J].酿酒科技,2016(11):95-96.
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[12]舒杰,江涛,金王平,等.超声处理对黄酒挥发性物质的影响[J].中国食品学报,2013(12):222-231.
[13]OLIVIER Geffroy,RICARDO Lopez,ERIC Serrano,et al.Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes[J].Food Chemistry,2015,187:243-253.
[14]OLIVIER Geffroy,RICARDO Lopez,ERIC Serrano,et al.Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature[J].Food Chemistry,2018,257:7-14.
[15]刘岩,李长文,魏纪平,等.不同香型白酒红外宏观三级鉴别[J].酿酒科技,2007(3):48-50.
[16]朱潘炜,周建弟,刘东红.不同年份黄酒基酒HS-SPME-GCMS指纹图谱的建立[J].中国食品学报,2012(2):165-172.
[17]李长文,魏纪平,李燚,等.运用FTIR分析不同酒龄基酒[J].酿酒科技,2008(12):70-72.
[18]刘建学,张卫卫,韩四海,等.白酒基酒中己酸、乙酸的近红外快速检测[J].食品科学,2016(4):181-185.
[19]PERESTRELOA R,CATARINA L Silvaa,PEDROSilvaa,et al.Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC-IT-MS[J].Food Research International,2018,109:99-111.
[20]MA Yan-hong,QIAO Hua,WANG Wei,et al.Variations in physicochemical properties of chinese Fenjiu during storage and high gravity technology of liquor aging[J].International Journal of Food Properties,2014(17):923-936.
[2]张苗苗,曹国珍,缪建顺,等.物理方法在酿造酒催陈中的研究进展[J].食品工业科技,2015(12):395-399.
[3]SUN Xiang-yu,LI Le,MA Ting-ting,et al.High hydrostatic pressure treatment:an artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine[J].Innovative Food Science&Emerging Technologies,2016,33:123-134.
[4]谢炎福.三种不同催陈方法对西瓜酒的影响[J].中国酿造,2014(1):109-113.
[5]JOSHUA Godshaw,HELENE Hopfer,JENNY Nelson,et al.Comparison of dilution,filtration,and microwave digestion sample pretreatments in elemental profiling of wine by ICP-MS[J].Molecules,2017,22(10):1 609.
[6]林向阳,林丛笑.微波催陈白酒试验装置的研制[J].食品与机械,2000(4):34-35.
[7]林向阳.微波催陈白酒中型试验的研究[J].食品与机械,2001(3):23-24.
[8]杨婷,农绍庄,刘畅,等.白酒的微波陈化研究[J].食品工业,2014(2):109-112.
[9]ZHENG Xian-zhe,LIU Cheng-hai,HUO Jun-wei,et al.Effect of the microwave irradiated treatment on the wine sensory properties[J].International Journal of Food Engineering,2011,7(2):1-11.
[10]YANG Tao,JUAN Francisco García,SUN Da-Wen.Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process[J].Critical Reviews in Food Science and Nutrition,2014,54(6):817-835.
[11]舒杰,刘东红,江涛,等.黄酒超声陈化机理的研究[J].中国食品学报,2014(5):43-48.
[12]舒杰,江涛,金王平,等.超声处理对黄酒挥发性物质的影响[J].中国食品学报,2013(12):222-231.
[13]OLIVIER Geffroy,RICARDO Lopez,ERIC Serrano,et al.Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes[J].Food Chemistry,2015,187:243-253.
[14]OLIVIER Geffroy,RICARDO Lopez,ERIC Serrano,et al.Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature[J].Food Chemistry,2018,257:7-14.
[15]刘岩,李长文,魏纪平,等.不同香型白酒红外宏观三级鉴别[J].酿酒科技,2007(3):48-50.
[16]朱潘炜,周建弟,刘东红.不同年份黄酒基酒HS-SPME-GCMS指纹图谱的建立[J].中国食品学报,2012(2):165-172.
[17]李长文,魏纪平,李燚,等.运用FTIR分析不同酒龄基酒[J].酿酒科技,2008(12):70-72.
[18]刘建学,张卫卫,韩四海,等.白酒基酒中己酸、乙酸的近红外快速检测[J].食品科学,2016(4):181-185.
[19]PERESTRELOA R,CATARINA L Silvaa,PEDROSilvaa,et al.Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC-IT-MS[J].Food Research International,2018,109:99-111.
[20]MA Yan-hong,QIAO Hua,WANG Wei,et al.Variations in physicochemical properties of chinese Fenjiu during storage and high gravity technology of liquor aging[J].International Journal of Food Properties,2014(17):923-936.