中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 氧化处理对黄酒中物质含量的影响 安徽农业科学 2016,44 (15) 58-61+64
Position: Home > Articles > Effects of Oxidation Processing on the Substance Content in China Rice Wine Journal of Anhui Agricultural Sciences 2016,44 (15) 58-61+64

氧化处理对黄酒中物质含量的影响

作  者：
王新胜;周先汉;曾庆梅
单  位：
合肥工业大学食品科学与工程学院;合肥工业大学农产品生物化工教育部工程研究中心
关键词：
模拟体系;氧化剂;超高压
摘  要：
[目的]研究氧化处理对黄酒中总酸、总酚、总酯含量的影响,加快黄酒氧化并为促进黄酒陈化提供参考。[方法]以古南丰黄酒为研究对象,研究双氧水、超高压2种处理方式对黄酒中物质含量的影响。[结果]通过对模拟体系进行研究,发现铁离子、多酚对黄酒氧化-酯化有作用;双氧水作为氧化剂,酒中双氧水浓度18 mg/L,50℃下作用5 h,黄酒中的总酚含量降到0.775 g/L,总酸含量降到4.75 g/L,总酯含量升高到35.12 mg/L;双氧水协同超高压处理黄酒的较适宜操作条件为:酒中双氧水浓度达18 mg/L,压力300 MPa,保压20 min,此条件下黄酒中的总酚含量降到0.783 g/L,总酸含量降到4.68 g/L,总酯含量升高到42.58 mg/L。[结论]研究可为开发实用化的黄酒陈化工艺拓展思路。
译  名：
Effects of Oxidation Processing on the Substance Content in China Rice Wine
作  者：
WANG Xin-sheng;ZHOU Xian-han;ZENG Qing-mei;School of Food Science and Engineering,Hefei University of Technology;Engineering Research Center of Bio-process of Ministry of Education,Hefei University of Technology;
关键词：
Simulation system;;Oxidant;;Ultra-high pressure
摘  要：
[Objective] The aim was to study effects of oxidation processing on the content of total acids,total phenols,total esters in rice wine,to provide reference for promoting oxidation and aging of rice wine. [Method]With Gunanfeng rice wine as study object,effects of hydrogen peroxide,ultra-high pressure on substance content in rice wine were studied. [Result]Through the simulation system study,it was found that iron ions,wine polyphenols had the role of oxidative esterification; hydrogen peroxide as the oxidant,oxidation of the wine was evident when the wine hydrogen peroxide concentration was 18 mg / L,50 ℃ under the action of 5 h,total phenolic content reduced to 0. 775 g / L,total acid content reduced to 4. 75 g / L,total ester content increased to 35. 12 mg / L; the optimal conditions for hydrogen peroxide synergy of Chinese rice wine in ultra-high pressure were: hydrogen peroxide concentration in wine was 18 mg / L,300 MPa,hold time 20 min,total phenol content reduced to 0. 783 g / L,total acid content reduced to 4. 68 g / L,total ester content increased to 42. 58 mg / L. [Conclusion]The study can expand thought for development of the practical technology of rice wine aging.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46