摘要
随着市场竞争的加剧和产业发展需要,通过蒸馏技术将黄酒开发成高度烈酒,是黄酒产品多样化和新产品开发的重要方向。该研究以工业级壶式蒸馏器制备黄酒蒸馏酒,采用感官定量描述法和GC-MS技术,并结合偏最小二乘法判别分析研究了加热功率和出酒温度对绍兴黄酒蒸馏酒风味的影响规律。不同加热功率对32种风味物质含量有较大影响。低加热功率下香气强度偏低,花香、果香、青草最为明显,总酯和高级醇含量显著低于其他条件。中等加热功率下的果香、甜香、青草较强,乙酸乙酯、异戊醛等含量较高。而随着加热功率提升,药香、烟熏被进一步释放,酒体产生轻微的焦糊和汗臭味,4-乙基苯酚、二甲基二硫、己酸含量升高。不同出酒温度对33种风味物质含量有较大影响。低温出酒下的果香、青草香、蘑菇香、汗臭强度显著高于其他条件,对应着的乳酸乙酯、异戊醛、1-辛烯-3醇、己酸等含量偏高。中温出酒下焦糖香突出,5-甲基糠醛、正己醇等含量较高。随着出酒温度升高,4-乙基苯酚含量明显提高,烟薰香随之增强。此外,出酒率随加热功率的提高而增加,随出酒温度的升高而减少。研究结果为黄酒蒸馏工艺的精确控制及产品开发提供了基础数据和理论依据。
With the increasing market competition and industrial development needs,the distillation of Huangjiu into high spirits becomes a crucial approach for product diversification and new product development of Huangjiu.The study employed an industrial pot still to produce Huangjiu distillate,and the impact of heating power and discharge temperature on the flavor of Shaoxing Huangjiu distillate was examined,through quantitative descriptive analysis and GC-MS coupled with partial least squares discriminant analysis.Heating power significantly impacts the levels of 32 flavor components.At low power heating,the intensity of aromas reduces,especially for floral,fruity,and grassy flavors.Moreover,the levels of total esters and higher alcohols are significantly lower than other conditions.At medium heating power,the flavors of fruity,sweet,and grassy become robust,and the contents of ethyl acetate and isovaleraldehyde are higher.As the power increases,the wine releases more medicinal and smoky aromas,producing a slightly burnt and sweaty odor,and the levels of 4-ethylphenol,dimethyl disulfide,and hexanoic acid are further elevated.The discharge temperature significantly impacts the levels of 32 flavor components.At low discharge temperatures,the intensity of fruity,grassy,mushroom,and sweaty aromas significantly increases compared to other conditions,marking higher levels of ethyl lactate,isovaleraldehyde,1-octen-3-ol,and hexanoic acid.The caramelized aroma is notable at medium discharge temperature,with high contents of 5-methylfurfural and hexanol.With increasing discharge temperatures,the content of 4-ethylphenol increases significantly,and the smoky aroma grows stronger.Furthermore,the wine yield rises with the increase of heating power and declines with the increase of discharge temperature.This study offers fundamental data and theoretical foundation for the accurate management of the distillation process of Huangjiu and the development of its products.
作者
杨彬
周志磊
姬中伟
周建弟
徐岳正
毛健
YANG Bin;ZHOU Zhilei;JI Zhongwei;ZHOU Jiandi;XU Yuezheng;MAO Jian(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Jiangnan University(Shaoxing)Industrial Technology Research Institute,Shaoxing 312000,China;Jiangsu Provincial Engineering Research Center for Bioactive Product Processing,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Wuxi 214122,China;Zhejiang Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing 312000,China;National Engineering Research Center for Huangjiu,Shaoxing 312000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第19期110-116,共7页
Food and Fermentation Industries
基金
国家重点研发计划项目(2022YFD2101204)
国家自然科学基金重点项目(22138004)。
关键词
黄酒
壶式蒸馏器
工艺优化
感官定量描述
香气
气相色谱-质谱联用
Huangjiu
pot still
process optimization
quantitative sensory description
aroma
gas chromatography-mass spectrometry
作者简介
第一作者:杨彬,硕士研究生;通信作者:毛健,教授,E-mail:maojian@jiangnan.edu.cn。
