摘要
该研究使用动态超高压微射流技术(DHPM)对红枣酒进行150MPa均质压力处理,以未处理红枣酒为对照,从理化指标、色度、挥发性风味物质和滋味4个方面解析动态超高压微射流处理对红枣酒品质的影响。结果表明,与未处理组相比,动态超高压微射流处理组红枣酒的可溶性固形物含量和酒精度显著降低(p<0.05);L*值(明亮度)显著降低(p<0.05),b*值(黄蓝值)显著增加(p<0.05);醇类和芳香类化合物含量均显著增加(p<0.05);苦味、涩味和后味A的相对强度显著降低(p<0.05),咸味和丰度的相对强度显著增加(p<0.05);经主成分分析(PCA)发现,两者在整体品质结构上存在明显差异。由此可见,动态超高压微射流技术可以有效降低缺陷滋味物质的含量和提升芳香类物质的含量,从而明显改善红枣酒的整体品质。
In this study,the jujube wine was treated with homogenization pressure of 150 MPa by dynamic ultra-high pressure microfluidization technology(DHPM).Meanwhile,using the untreated jujube wine as control,the influence of DHPMtreatment on the quality of jujube wine was analyzed from four aspects:physical and chemical indexes,color,volatile flavor substances and taste.The results showed that compared with the untreated group,the soluble solids content and alcohol content of jujube wine in the DHPMtreatment group reduced significantly(p<0.05).The L*value(luminance)reduced significantly(p<0.05),while the b*value(yellow-blue value)increased significantly(p<0.05).The alcohols and aromatic compounds contents increased significantly(p<0.05).The relative strength of bitterness,astringency and aftertasteAreduced significantly(p<0.05),while the relative strength of saltiness and abundance increased significantly(p<0.05).The results of principal component analysis(PCA)showed that there were obvious differences in the overall quality structure between the two.Thus,the DHPMcould effectively reduce the content of defective taste substances and increase the content of aromatic compounds,thereby significantly improving the overall quality of jujube wine.
作者
赵佳宇
易宗伟
蔡文超
马佳佳
王玉荣
单春会
郭壮
ZHAJiayu;YI Zongwei;CAI Wenchao;MA Jiajia;WANG Yurong;SHAN Chunhui;GUo Zhuang(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Seience,Xiangyang 441053,China;Xiangyang Sauce-fiavor Baiju Solid State Ferentation Enterprise and school Joint lnnovation Center Xiangyang 441053,China;College of Food,Shihezi University,Shihezi 832000,China)
出处
《中国酿造》
CAS
北大核心
2024年第9期147-151,共5页
China Brewing
基金
南疆重点产业创新发展支撑计划(2022DB007)
湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)。
关键词
动态超高压微射流技术
红枣酒
理化指标
色泽
挥发性风味物质
滋味
dynamic ultra-high pressure microfluidization technology
jujube wine
physical and chemical indexes
color
volatile flavor substances
taste
