首页|浓香型白酒超声波陈化方法条件优化

浓香型白酒超声波陈化方法条件优化

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陈化对白酒的风味有重要影响.本研究以酸酯总量为指标研究超声陈化温度、超声陈化功率、超声陈化时间对浓香型白酒中酸酯总量的影响,以乙酸乙酯为指标通过正交实验优化超声陈化条件.研究表明,超声温度为 65℃,超声功率为350 W,超声时间为40 min时,能够达到较好的陈化效果.
Optimization of the Conditions of Ultrasonic Aging Method for Concentrated Baijiu
Aging effects on the the nongxiangxing baijiu importantly.In this study,the effects of ultrasonic aging temperature,ultrasonic aging power and ultrasonic aging time on the total amount of esters in nongxiangxing baijiu were studied,and the ultrasonic aging conditions were optimized by orthogonal experiments using ethyl acetate as the index.The results showed that the ultrasonic temperature was 65℃,the ultrasonic power was 350 W,and the ultrasonic time was 40 min,which could achieve a good aging effect.

ultrasonic agingacid estersethyl acetate

梅婵、李青、庄件兵、王明明

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江苏省生产力促进中心,江苏南京 210000

超声陈化 酸酯总量 乙酸乙酯

2024

食品安全导刊
商业科技质量中心 北京肉类食品协会

食品安全导刊

影响因子:0.065
ISSN:1674-0270
年,卷(期):2024.(20)