摘要
采用过氧化氢为助催剂,以香醋中总酯含量为考察指标,选取过氧化氢浓度、加热温度、处理时间为考察因素进行L9(33)正交试验优选最佳处理工艺。结果表明:过氧化氢浓度对醋中总酯含量影响最大,其次是加热温度,处理时间影响最小。最佳催陈工艺条件为过氧化氢浓度0.05mol/L,加热温度30℃,处理时间2h。且由紫外吸收图谱可知经化学法处理的醋在近紫外区光谱曲线有明显上移的倾向,说明化学法对香醋有催陈效果。
In this experiment,the new brewed balsamic vinegar was accelerated maturity by chemistry Method,meanwhile,the content of ester was obtained by aging as index.Taking the concentration of hydrogen peroxide,reaction temperature,reaction time as investigation factor,the optimum conditions were determined through orthogonal experiment.The optimum conditions of aging balsamic vinegar by chemistry method showed as follows： concentration of hydrogen peroxide was 0.05mol/L;reaction temperature was 30℃ and reaction time was 2 hour.By the chemical method of the vinegar in the near UV region spectra had significant upward trend,the result showed that having effect by chemical method aging vinegar.
出处
《食品与发酵科技》
CAS
2011年第5期37-40,44,共5页
Food and Fermentation Science & Technology
关键词
过氧化氢
香醋
催陈
工艺
Hydrogen peroxide
Balsamic vinegar
Aging
Technology
