超声波催陈米香型白酒的研究

摘要

Traditional aging of rice-flavor Baijiu (Chinese liquor) consumes a lot of time,manpower and money,which brings a heavy burden to the enterprises.In order to achieve artificial accelerated ageing,the effects of ultrasonic temperature,power and time on rice-flavor Baijiu flavor were researched.The results showed that compared with traditional aging,under the conditions of ultrasonic frequency 40 kHz,temperature 40 ℃,power 180 W and time 40 min,the total acid and total ester contents in rice-flavor Baijiu increased by 0.001 2 g/L and 0.075 g/L,respectively.The contents of isobutanol and isopentyl alcohols decreased in different degrees,by 0.006 g/L and 0.005 g/L,respectively.The sensory quality of the rice-flavor Baijiu was significantly improved in color,flavor,taste and whole quality.%米香型白酒的传统陈化,耗费大量的时间、人力和财力,给企业带来沉重的负担.研究超声波温度、功率和作用时间对米香型白酒风味的影响,以期达到人工催陈的目的.结果表明,与传统陈酿相比,在超声频率40 kHz,超声温度40℃,超声功率180W,超声时间40 min条件下,超声波催陈米香型白酒的总酸含量增加0.001 2 g/L、总酯含量增加0.075 g/L,异丁醇、异戊醇含量有不同程度地下降,分别减少了0.006 g/L、0.005 g/L,这些变化使米香型白酒的感官品质在色泽、风味、口感和整体品质方面有了明显的提高.