中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2011年
12期
52-56
,共5页
黄婷%麻成金%郑君晓%彭忠瑾%肖旺%葛文英
黃婷%痳成金%鄭君曉%彭忠瑾%肖旺%葛文英
황정%마성금%정군효%팽충근%초왕%갈문영
响应面法%超声波%香醋%催陈
響應麵法%超聲波%香醋%催陳
향응면법%초성파%향작%최진
response surface method%ultrasonic%balsamic vinegar%aging
采用超声波催陈香醋,以总酯含量为考察指标,优选超声波功率后,在乙醇添加量、超声波处理时间、超声波处理温度3个单因素试验的基础上,应用Box-Benhnken中心组合方法进行试验,利用响应面法优化参数得超声波催陈香醋的最佳条件为：超声波功率600W、乙醇添加量0.53%、温度35℃、时间21min。在此条件下得到的香醋总酯含量为8.213g/L,其口感协调、酯香味突出、陈香增加。
採用超聲波催陳香醋,以總酯含量為攷察指標,優選超聲波功率後,在乙醇添加量、超聲波處理時間、超聲波處理溫度3箇單因素試驗的基礎上,應用Box-Benhnken中心組閤方法進行試驗,利用響應麵法優化參數得超聲波催陳香醋的最佳條件為：超聲波功率600W、乙醇添加量0.53%、溫度35℃、時間21min。在此條件下得到的香醋總酯含量為8.213g/L,其口感協調、酯香味突齣、陳香增加。
채용초성파최진향작,이총지함량위고찰지표,우선초성파공솔후,재을순첨가량、초성파처리시간、초성파처리온도3개단인소시험적기출상,응용Box-Benhnken중심조합방법진행시험,이용향응면법우화삼수득초성파최진향작적최가조건위：초성파공솔600W、을순첨가량0.53%、온도35℃、시간21min。재차조건하득도적향작총지함량위8.213g/L,기구감협조、지향미돌출、진향증가。
The new brewed balsamic vinegar was accelerated maturity by ultrasound and the content of ester was obtained by aging as response value.Based on 3 single-factors experiments about the content of ethanol,reaction temperature,and reaction time,the optimum conditions were determined through box-benhnken center-united experiment design after selecting the optimal ultrasonic power.The optimum conditions of ultrasonic aging balsamic vinegar by response surface method were ultrasonic power 600W,reaction temperature 35℃,reaction time 21min and the content of ethanol in vinegar 0.53%.Under this condition,the balsamic vinegar taste was coordinated,ester aroma was prominent and aging flavor was increased.
