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| 响应面法优化超高压催陈香醋工艺研究 | |
| 引用本文： | 黄婷,麻成金,郑君晓,黄群,彭忠瑾,肖旺,葛文英. 响应面法优化超高压催陈香醋工艺研究[J]. 中国酿造, 2011, 0(11) |
| 作者姓名： | 黄婷 麻成金 郑君晓 黄群 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： | 吉首大学校级科研项目资助 |
| 摘 要： | 研究超高压催陈对香醋的影响,在超高压处理压力、乙醇添加量、处理时间3个单因素试验的基础上,应用Box-Benhnken中心组合方法,以总酯含量为响应值优化超高压催陈香醋的最佳工艺,结果表明超高压对香醋有一定的催陈效果.在超高压处理压力288MPa、乙醇添加量0.59％、超高压处理时间68min的条件下得到口感柔和协调、酯香味突出的香醋. |
| 关 键 词： | 响应面法 超高压 香醋 催陈 |
Optimization of ultra-high pressure aging balsamic vinegar by response surface method |
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| HUANG Ting,MA Chengjin,ZHENG Junxiao,HUANG Qun,PENG Zhongjin,XIAO Wang,GE Wenying. Optimization of ultra-high pressure aging balsamic vinegar by response surface method[J]. China Brewing, 2011, 0(11) | |
| Authors: | HUANG Ting MA Chengjin ZHENG Junxiao HUANG Qun PENG Zhongjin XIAO Wang GE Wenying |
| Affiliation: | HUANG Ting1,MA Chengjin1,2,ZHENG Junxiao1,HUANG Qun1,PENG Zhongjin1,XIAO Wang1,GE Wenying3(1.Institute of Food Science,Jishou University,Jishou 416000,China,2.Key Laboratory of Plant Resources Conservation and Utilization,3.Xiangxi Biancheng Vinegar Science and Technology Co.,Ltd.,Jishou 416003,China) |
| Abstract: | The effects of ultra-high pressure treatment on quality of balsamic vinegar were studied.Based on the results of single-factor experiments of the addition of ethanol,ultrahigh pressure and treatment time,and using the total ester content as response value the optimum treatment conditions were determined through Box-Benhnken central composite experiment design.The results showed that ultra-high pressure could accelerate balsamic vinegar aging.The optimums conditions of ultra-high pressure aging balsamic vine... |
| Keywords: | response surface method ultra-high pressure balsamic vinegar aging |
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