摘要
目的:解决自然陈酿过程耗时长、成本高的问题。方法:采用不同的微波功率、时间和温度对黑米酒进行处理,对微波技术处理后的黑米酒中主要酚类、有机酸类和酯类物质的含量进行分析。结果:微波处理可以增加总酯、原儿茶酸、没食子酸、丁香酸、乙酸、戊酸乙酯、乙酸乙酯的含量,降低总酚、总酸、咖啡酸、柠檬酸、酒石酸、乳酸和乳酸乙酯的含量,对草酸、苹果酸的含量影响较小。结论:采用100 W、40℃和3 min或6 min微波处理能够在短时间生产出3类物质变化趋势与自然陈酿相似的黑米酒。
Objective:This study aimed to solve the problems of time consuming and high cost in the natural aging process.Methods:Black rice wine was treated with different microwave power,time and temperature.The contents of main phenols,organic acids,and esters in black rice wine treated by microwave technology were analyzed.Results:Microwave treatment could increase the contents of total esters,protocatechuic acid,gallic acid,syringic acid,acetic acid,ethyl valerate and ethyl acetate,reduce the contents of total phenols,total acids,caffeic acid,citric acid,tartaric acid,lactic acid and ethyl lactate,and have little effect on the contents of oxalic acid and malic acid.Conclusion:Three kinds of black rice wine with similar substance change trend to the natural aging can be produced in a short time,by using microwave treatment at 100 W,40℃,for 3 min or 6 min.
作者
汤林月
原江锋
赖钰婷
龚明贵
孙建瑞
TANG Lin-yue;YUAN Jiang-feng;LAI Yu-ting;GONG Ming-gui;SUN Jian-rui(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;College of Food and Bioengineering,Henan University of Science and Technology,Key Laboratory of Microbial Resources Exploitation and Utilization,Luoyang,Henan 471023,China;Henan Engineering Research Center of Food Microbiology,Luoyang,Henan 471023,China)
出处
《食品与机械》
北大核心
2022年第7期7-12,20,共7页
Food and Machinery
基金
国家自然科学基金项目(编号:31870093)
河南省青年人才托举工程项目(编号:2021HYTP027)。
关键词
微波催陈
黑米酒
酚类
有机酸类
酯类
microwave aging
black rice wine
phenols
organic acids
esters
作者简介
汤林月,女,河南科技大学在读硕士研究生;通信作者:原江锋(1978—),女,河南科技大学副教授,博士。E-mail:jiangfengyuan@163.com。
