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1.
黄水调味液在新型白酒中的应用   总被引:8,自引:3,他引:5  
将黄水粗滤后,添加高活性生物酶进行催化热裂处理,制得黄水调味液。该黄水调味液具有窖香、糟香的复合香和尾净的特点。将黄水调味液用于新型白酒的勾调,用量为3/万左右,可改善闻香,增加窖香,增强新型白酒自然协调感,效果明显。(陶然)  相似文献   

2.
白酒调味液的开发与应用   总被引:1,自引:0,他引:1  
白酒调味液是用70%的黄水和30%的酒尾在高活性生物酶的作用下,经催化热裂后的馏出液。采用它对白酒进行调味能改善酒质,赋予白酒自然感,同时可以降低生产成本,减少污染。  相似文献   

3.
为了提高肉苁蓉调味液中的活性物质含量,采用冷凝回流浸提工艺生产肉苁蓉白酒调味液。通过单因素和正交试验研究料液比、酒精浓度、浸提温度和浸提时间等因素对肉苁蓉活性成分提取效果的影响,获得了肉苁蓉白酒调味液的最佳浸提工艺条件为:料液比1∶50 (g/L),酒精浓度50%,浸提温度60℃,浸提时间2 h,在此条件下肉苁蓉白酒调味液中松果菊苷的提取量可达37.4 mg/g。研究表明,采取冷凝回流浸提工艺生产肉苁蓉白酒调味液可有效提高肉苁蓉中活性物质的提取率。  相似文献   

4.
2003酱香调味液的开发应用前景   总被引:1,自引:0,他引:1  
2003酱香调味液是利用生物发酵工程、生物酶工程等技术生产浓缩的天然调味液,质量优于香料厂生产的酱香香精。应用2003酱香调味液,可开发新工艺酱香白酒,推进酱香白酒的发展,其淡雅的酱香更贴近消费市场,有广阔的市场前景。  相似文献   

5.
浓香型白酒芳香浓郁、甘洌净爽、回味悠长,深受广大消费者喜爱.诗仙太白酒质量稳定的关键是有质量稳定的基础酒和质量稳定的勾兑调味用酒.研究了以曲粉、酯化液、黄水、丢糟酒、发酵30 d的糟醅进行翻沙回酒半年发酵生产调味酒,结果表明,该方法操作方便,成本低,资源综合利用效益高,经济效益好.  相似文献   

6.
白酒计算机勾兑调味技术应用   总被引:3,自引:1,他引:2  
唐淑梅  郭玉环 《酿酒》1997,(1):47-48
白酒计算机勾兑调味技术应用唐淑梅(黑龙江鸡西市制酒总厂)郭玉环(齐齐哈尔鹤北春酒厂)一计算机勾兑调味的意义白酒的勾兑调味技术,是我国劳动人民在长期的酿酒实践中积累、总结和发展起来的一项白酒生产主要技术。中国白酒界有一句行话:“白酒生香靠发酵,提香靠蒸...  相似文献   

7.
采用特殊工艺生产的酒头调味酒,高酯调味酒,陈酿调味酒,综合调味酒,其用量只有0.1‰-1‰,但对提高各种质量档次的清香型白酒,特别是对固液勾调的新工艺白酒起到举足轻重的作用,其中许多已知和未知的微量成分,能协调酯香,柔和口感,突出风格。  相似文献   

8.
石化白酒的调味,是在勾兑基础上的精加工,是勾兑技术的总结和提高,它对提高白酒的质量,提高名、代白酒的典型风格起着非常重要的作用,如果说勾兑是“画龙”,那么调味就是“点睛”。可见,搞好调味工作对提高白酒质量是多么重要。一、明确调味的一般原理所谓调味并不是白酒中添加某种“化学添加剂”,而是用极少量香味特点更加突出的调味酒(精华酒)弥补基础酒在香味上的缺陷,使其优雅丰满,酒体更加完善,风格更加突出。二、惜好调味前的准备工作1.确定基础酒的缺点首先要进行尝评分析研究,弄清基础酒在香味、风格方面有哪些不足…  相似文献   

9.
罗汉果白酒调味液的工艺研究   总被引:1,自引:0,他引:1  
以罗汉果为原料,采用冷凝回流浸提工艺生产罗汉果白酒调味液。通过单因素和正交试验研究料液比、酒精浓度、提取温度和提取时间对罗汉果甜苷提取效果的影响,获得最佳罗汉果白酒调味液的工艺条件。最佳工艺条件为:料液比1:20,酒精浓度为65%,提取温度为70℃,提取时间为3h。最佳工艺条件下生产的罗汉果白酒调味液经GC-MS分析,共鉴定出43种香气成分,主要的香气成分是亚油酸、棕榈酸和亚油酸甲酯。  相似文献   

10.
酱香型白酒生产中的调味酒有酱香调味酒、醇甜调味酒、底香调味酒、陈香调味酒、特酸调味酒、特甜调味酒等。不同调味酒的感官特征、调味功能及其应用各不相同。各种风格的调味酒都有其独到的优点,在调味过程中应结合生产实际使用,取长补短,既能达到满意的调味效果,又能节约成本。  相似文献   

11.
Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.  相似文献   

12.
An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.  相似文献   

13.
The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.  相似文献   

14.
The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.  相似文献   

15.
16.
A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.  相似文献   

17.
Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH3CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH2PO4-20.6 mM Na2B4O7 buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.  相似文献   

18.
An investigation is described in which various polyfunctional compounds were applied to wool in attempts to stabilize the temporary improvements in wrinkle-recovery brought about by ‘annealing’. Several reactive systems involving formaldehyde were found to produce the desired permanently improved wrinkle-recovery.  相似文献   

19.
BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H2O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.  相似文献   

20.
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