| 微波辐射对浓香型白酒中乙酸和乙酸乙酯的影响 |
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| 引用本文： | 代佳慧,刘建学,韩四海,李璇,刘金科,董新罗,李佩艳,徐宝成,罗登林.微波辐射对浓香型白酒中乙酸和乙酸乙酯的影响[J].食品与机械,2019(2):33-36. |
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| 作者姓名： | 代佳慧 刘建学 韩四海 李璇 刘金科 董新罗 李佩艳 徐宝成 罗登林 |
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| 作者单位： | 河南科技大学食品与生物工程学院;河南省食品原料工程技术研究中心 |
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| 基金项目： | 国家自然科学基金项目（编号：31471658）；河南省自然科学基金项目（编号：162300410074）；河南省科技攻关项目（编号：172102310694） |
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| 摘 要： | 使用微波辐射对3种不同陈酿时期、不同品质的浓香型白酒进行不同温度的处理,每隔20min测量酒体中乙酸和乙酸乙酯的含量。结果表明,微波辐射可以加快白酒中乙酸含量的减少,而乙酸乙酯含量随辐射时间的延长而增加。当微波辐射时间为20～100min时,乙酸乙酯含量增加趋势呈S型曲线。通过拟合,认为在该时间段内,可以用Logistic回归模型来描述乙酸乙酯的变化规律。
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| 关 键 词： | 浓香型白酒 陈化 微波辐射 |
| 收稿时间： | 2018/8/16 0:00:00 |
Effect of microwave radiation on acetic acid and ethyl acetate in Luzhou-flavor liquor |
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| DAIJiahui,LIUJianxue,HANSihai,LIXuan,LIUJinke,DONGXinluo,LIPeiyan,XUBaocheng,LUODenglin.Effect of microwave radiation on acetic acid and ethyl acetate in Luzhou-flavor liquor[J].Food and Machinery,2019(2):33-36. |
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| Authors: | DAIJiahui LIUJianxue HANSihai LIXuan LIUJinke DONGXinluo LIPeiyan XUBaocheng LUODenglin |
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| Affiliation: | College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; Henan Engineering Research Center of Food Material, Luoyang, Henan 471023, China |
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| Abstract: | Microwave irradiation was used to treat three kinds of luzhou-flavor liquors with different ages and qualities at different temperatures, and the contents of acetic acid and ethyl acetate in the liquor were measured every 20 min. The results showed that microwave irradiation could accelerate the reduction of acetic acid content in liquor, while ethyl acetate content increase with the extension of irradiation time. When the microwave irradiation time was between 20 and 100 min, the increasing trend showed an S-shaped curve. Through the fitting study, the logistic regression model could be used to describe the change of ethyl acetate during this time period. |
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| Keywords: | luzhou-flavor liquor aged microwave radiation |
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