食品与机械2023，Vol.39Issue(11)：211-214,4.DOI:10.13652/j.spjx.1003.5788.2023.60111
重蒸馏后基酒的超声波催陈效果
Study on the effect of ultrasonic aging of crude Baijiu after second distillation
摘要
Abstract
Objective:Accelerated manmade aging of base liquor after heavy distillation.Methods:A single factor experimental design method was adopted based on the study of impurity removal in second distillation of Luzhou-flavor crude Baijiu.The changes in the content of total acids and total esters in the liquor were used as indicators to preliminarily explore the effect of ultrasonic treatment conditions on the crude Baijiu.Results:The results showed that:among the three single factors of ultrasonic treatment power,temperature and time,there were varying degrees of differences between the levels of each individual factor;At an ultrasonic frequency of 45 kHz,the most suitable ultrasonic treatment process conditions were power 150 W,temperature 40 ℃,and time 40 minutes,respectively.Under this condition,ultrasound induced aging of the Baijiu samples had the effect of increasing acid and ester content,reducing fusel oil and acetaldehyde,and improving sensory quality.Conclusion:It is feasible to accelerate aging of luzhou-flavor base liquor after heavy distillation by ultrasonic wave.关键词
重蒸馏/基酒/超声波/催陈/感官品质/微量成分Key words
second distillation/crude Baijiu/ultrasonic/aging/sensory quality/trace components引用本文复制引用
张滢滢,陈雪鹏,余有贵,谭文君,吴金兰,戴姗,郑青..重蒸馏后基酒的超声波催陈效果[J].食品与机械,2023,39(11):211-214,4.基金项目
国家级大学生创新创业训练计划项目(编号:1740903003) （编号:1740903003）
湖南省与邵阳市联合基金资助项目(编号:2022JJ50230) （编号:2022JJ50230）
