| 加速白兰地陈化的研究 |
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| 引用本文： | 黄玉军,孙长花,张翠英. 加速白兰地陈化的研究[J]. 食品科技, 2006, 31(12): 126-129 |
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| 作者姓名： | 黄玉军 孙长花 张翠英 |
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| 作者单位： | 1. 扬州大学旅游烹饪学院,扬州,225001
2. 扬州大学食品科学与工程学院,扬州,225001 |
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| 摘 要： | 研究了在白兰地中加入天然陈化剂的陈化效果。在白兰地中加入经过不同处理、不同品种、不同量的天然陈化剂,在变温条件下进行陈化实验,并利用分光光度计测其吸光度、气相色谱测定乙酸乙酯等色谱骨架成分。结果表明:在变温储藏条件下,经过2%NaHCO3处理的中国橡木CH,添加量为2%时,陈化白兰地的效果较好。
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| 关 键 词： | 白兰地 陈化 陈化剂 气相色谱 |
| 文章编号： | 1005-9989(2006)12-0126-04 |
| 修稿时间： | 2006-05-09 |
Study on accelerated aging of brandy |
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| HUANG Yu-jun,SUN Chang-hua,ZHANG Cui-ying. Study on accelerated aging of brandy[J]. Food Science and Technology, 2006, 31(12): 126-129 |
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| Authors: | HUANG Yu-jun SUN Chang-hua ZHANG Cui-ying |
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| Abstract: | The aging effect of natural accelerant added into brandy was studied.Experiments were carried out by adding different kinds and quantities of natural accelerant into brandy with temperature changing storage.The value of OD was mensurated by using spectrophotometer and composition of aroma component was analyzed by gas chromatogram.Results showed that it was perfect when putting 2% Chinese oak CH marinated by 2% solution of NaHCO3 into brandy,then stored with changing temperature. |
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| Keywords: | brandy aging accelerant GC |
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