摘要
以猕猴桃为原料,研究发酵的果酒经过不同超高压微射流均质压力0、30、60、90、120 MPa下品质的变化。采用色度仪、电子鼻、电子舌等设备探究不同均质压力对猕猴桃果酒的色度、风味及滋味的影响。结果显示,随着超高压微射流压力的增加,猕猴桃果酒中的色度值b*值升高且差异显著(P<0.05),a*值在60、90 MPa处理的试样与对照组同样存在明显差异(P<0.05),酒体颜色改善,趋向红-黄色;随着均质压力的增加,W1W、W2S、W3S等缺陷型气味有效减少;120 MPa均质压力下的猕猴桃果酒鲜味增加。
Using kiwifruit as raw material,the effect of different ultra-high microjet pressure 0,30,60,90,120 MPa on the quality of kiwifruit wine was studied.Colorimeter,electronic nose and electronic tongue were adopted to explore the effect of different homogenization pressure on the color,flavor and taste of kiwifruit wine.The results showed that the b*value of the kiwifruit wine increased with the increase of ultra-high microjet pressure,and the difference was significant(P<0.05),the a*value under 60 and 90 MPa was significantly different from that in the control group(P<0.05),the wine body color tended to red-yellow.With the increase of homogenization pressure,W1W,W2S and W3S defective odors were effectively reduced.Umami taste of kiwifruit wine was increased under 120 MPa homogenization pressure.
作者
刘丹丹
李昕沂
罗晶晶
王启会
罗静
王海燕
LIU Dandan;LI Xinyi;LUO Jingjing;WANG Qihui;LUO Jing;WANG Haiyan(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology﹠Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第8期165-169,共5页
Food and Fermentation Industries
基金
2020年度湖北文理学院校级大学生创新创业训练计划项目(S2020105109038)。
关键词
超高压微射流均质技术
猕猴桃果酒
电子舌
电子鼻
主成分分析
ultra-high pressure micro-jet homogenization technology
kiwifruit wine
electronic tongue
electronic nose
principal component analysis
