| 三频槽式超声处理对盘管中黄酒陈化的影响 |
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| 引用本文： | 蔡明迪,陈希,李汴生,阮征,壬锐军.三频槽式超声处理对盘管中黄酒陈化的影响[J].食品与发酵工业,2011,37(9). |
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| 作者姓名： | 蔡明迪 陈希 李汴生 阮征 壬锐军 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 福建沉缸酒业有限公司,福建龙岩,364000 |
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| 基金项目： | 国家高技术研究发展计划(863计划)重点项目(2007AA100405) |
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| 摘 要： | 为了缩短黄酒陈化时间,为工业化生产提供借鉴,研究了频率为25 kHz、30 kHz、35 kHz时,0～100 W/L功率密度处理0～2.0 h条件下,三频槽式超声处理器处理对以不锈钢盘管作为承装容器的福建沉缸酒陈化过程的影响;同时分析了不同容器材料及盘管尺寸在不同频率下处理效果的差异。通过对黄酒中总酯、杂醇油、总酸含量以及其相互之间变化相关系数的分析,结合感官评价结果发现:25 kHz超声波处理所得黄酒风味最佳;功率密度为300 W/L时处理效果较好;当处理温度为40℃时可取得良好陈化效果;处理1.0h所得黄酒即具备陈化特征;在35 kHz频率下,容器材料及盘管尺寸的不同对酒样理化及感官品质差异无显著影响,25 kHz和30kHz频率处理所得酒样均存在一定显著性差异。
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| 关 键 词： | 超声波 盘管 黄酒 陈化 |
The Effects of Ultrasonic Treatment Under Three Frequencies on Chinese Rice Wine Maturation in Coil Pipe |
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| Cai Ming-di,Chen Xi,Li Bian-sheng,Ruan Zheng,Wang Rui-jun.The Effects of Ultrasonic Treatment Under Three Frequencies on Chinese Rice Wine Maturation in Coil Pipe[J].Food and Fermentation Industries,2011,37(9). |
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| Authors: | Cai Ming-di Chen Xi Li Bian-sheng Ruan Zheng Wang Rui-jun |
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| Affiliation: | Cai Ming-di1,Chen Xi1,Li Bian-sheng1,Ruan Zheng1,Wang Rui-jun2 1(College of Light Industry and Food Engineering,South China University of Technology,Guangzhou 510640,China) 2(Chengang Rice Wine Co.Ltd,Longyan 364000,China) |
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| Abstract: | To shorten the maturation process and provide experience for industrialization,a traditional Chengang Chinese rice wine was chosen to be the object and the stainless steel coil pipe in certain size was used as the container in the demonstration of the effects of ultrasonic treatment on maturation under 25kHz,30kHz and 35kHz frequencies,0~100W/L power densities and 0~2.0h treatment time by groove style ultrasonic equipment fitted with three frequencies.Meanwhile,the research of the influence caused by differ... |
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| Keywords: | ultrasound coil pipe Chinese rice wine maturation |
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