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| 响应面法优化超声波催陈香醋工艺研究 | |
| 引用本文： | 黄婷,麻成金,郑君晓,彭忠瑾,肖旺,葛文英. 响应面法优化超声波催陈香醋工艺研究[J]. 中国食物与营养, 2011, 17(12): 52-56 |
| 作者姓名： | 黄婷 麻成金 郑君晓 彭忠瑾 肖旺 葛文英 |
| 作者单位： | 1. 吉首大学食品科学研究所,湖南吉首,416000 2. 吉首大学食品科学研究所,湖南吉首416000／吉首大学植物资源保护与利用湖南省高校重点实验室,湖南吉首416000 3. 湘西自治州边城醋业科技有限责任公司,湖南吉首,416003 |
| 基金项目： | 科技部农转资金资助项目(国科发农[2009]511号) |
| 摘 要： | 采用超声波催陈香醋,以总酯含量为考察指标,优选超声波功率后,在乙醇添加量、超声波处理时间、超声波处理温度3个单因素试验的基础上,应用Box-Benhnken中心组合方法进行试验,利用响应面法优化参数得超声波催陈香醋的最佳条件为:超声波功率600W、乙醇添加量0.53%、温度35℃、时间21min。在此条件下得到的香醋总酯含量为8.213g/L,其口感协调、酯香味突出、陈香增加。 |
| 关 键 词： | 响应面法 超声波 香醋 催陈 |
Optimization of Ultrasonic Aging Balsamic Vinegar by Response Surface Method |
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| HUANG Ting,MA Cheng-jin,,ZHENG Jun-xiao,PENG Zhong-jin,XIAO Wang,GE Wen-ying. Optimization of Ultrasonic Aging Balsamic Vinegar by Response Surface Method[J]. Food and Nutrition in China, 2011, 17(12): 52-56 | |
| Authors: | HUANG Ting MA Cheng-jin ZHENG Jun-xiao PENG Zhong-jin XIAO Wang GE Wen-ying |
| Affiliation: | HUANG Ting1,MA Cheng-jin1,2,ZHENG Jun-xiao1,PENG Zhong-jin1,XIAO Wang1,GE Wen-ying3 (1Institute of Food Science,Jishou University,Jishou 416000,China,2Key Laboratory of Plant Resources Conservation and Utilization,College of Hunan Province,3Xiangxi Biancheng Vinegar Science and Technology Co.Ltd.,Jishou 416003,China) |
| Abstract: | The new brewed balsamic vinegar was accelerated maturity by ultrasound and the content of ester was obtained by aging as response value.Based on 3 single-factors experiments about the content of ethanol,reaction temperature,and reaction time,the optimum conditions were determined through box-benhnken center-united experiment design after selecting the optimal ultrasonic power.The optimum conditions of ultrasonic aging balsamic vinegar by response surface method were ultrasonic power 600W,reaction temperatur... |
| Keywords: | response surface method ultrasonic balsamic vinegar aging |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |