食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 16 - 21

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029350

研究报告

超高温瞬时杀菌对苏派黄酒风味物质的影响

  • 姬中伟 ,
  • 衡洋洋 ,
  • 周志磊 ,
  • 王俊 ,
  • 毛健
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  • 1(江南大学,粮食发酵工艺与技术国家工程实验室,江苏 无锡,214122)
    2(江南大学 食品学院,江苏 无锡,214122)
    3(江南大学(绍兴)产业技术研究院,浙江 绍兴,312000)
    4(江苏张家港酿酒有限公司,江苏 苏州,215637)
    5(国家黄酒工程技术研究中心,浙江 绍兴,312000)
第一作者:博士研究生,高级实验师(毛健教授为通信作者,E-mail:maojian@jiangnan.edu.cn)

收稿日期: 2021-09-14

  修回日期: 2021-10-06

  网络出版日期: 2022-06-10

基金资助

国家自然科学基金重点项目(22138004);国家自然科学基金青年项目(32001828)

收起

Effect of ultra-high temperature instantaneous sterilization on flavor substances in Supai Huangjiu

  • JI Zhongwei ,
  • HENG Yangyang ,
  • ZHOU Zhilei ,
  • WANG Jun ,
  • MAO Jian
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  • 1(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    4(Jiangsu Zhangjiagang Brewery Co. Ltd., Suzhou 215637, China)
    5(National Engineering Research Center for Huangjiu, Shaoxing 312000, China)

Received date: 2021-09-14

  Revised date: 2021-10-06

  Online published: 2022-06-10

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摘要

为探究超高温瞬时杀菌对黄酒中风味物质的影响,该研究以苏派黄酒(江苏地区黄酒)为研究对象,考察不同条件的超高温瞬时杀菌处理后黄酒中挥发性风味化合物以及非挥发性风味物质含量的变化情况。结果表明,(1)超高温瞬时杀菌处理后,2种黄酒的挥发性风味化合物含量均显著降低(P<0.05),在135 ℃ 5 s处理条件下,甜黄酒挥发性风味化合物总量降低了17.5%;半干黄酒挥发性风味化合物总量降低了49.4%;(2)甜黄酒的有机酸总量较对照组有所增加,其中135 ℃ 5 s处理后有机酸总量显著性增加(相比对照增加了101.5%)(P<0.05);半干黄酒分别在120、130、135 ℃处理5 s后,有机酸总量均出现增加,其中120 ℃处理后显著性增加(相比对照组增加了39.9%)(P<0.05);(3)甜黄酒中17种游离氨基酸的含量无显著变化(P>0.05);而半干黄酒的氨基酸总量显著性下降(P<0.05),其中在125 ℃ 5 s处理条件下,氨基酸含量下降幅度最大(相比对照组降低了17.6%)。说明超高温瞬时杀菌对苏派黄酒中的风味物质均有不同程度的影响,从而会改变黄酒中的原有风味。

关键词： 黄酒; 超高温瞬时杀菌; 风味; 有机酸; 氨基酸

本文引用格式

姬中伟 , 衡洋洋 , 周志磊 , 王俊 , 毛健 . 超高温瞬时杀菌对苏派黄酒风味物质的影响[J]. 食品与发酵工业, 2022 , 48(10) : 16 -21 . DOI: 10.13995/j.cnki.11-1802/ts.029350

Abstract

To explore the effect of ultra-high temperature instantaneous sterilization on the flavor substances in Huangjiu, Supai Huangjiu (Huangjiu from Jiangsu region) was used as the research object, and the changes in the content of volatile flavor compounds and non-volatile compounds in Huangjiu were detected. The results showed that, after ultra-high temperature instantaneous sterilization, the content of volatile flavor compounds of Huangjiu samples significantly reduced (P<0.05). Under the condition of 135 ℃ for 5 s, the total amount of volatile flavor compounds of sweet Huangjiu was reduced by 17.5%; that of the semi-dry Huangjiu was reduced by 49.4%. Compared with the control group, the total amount of organic acids in sweet Huangjiu increased, and it increased significantly after treatment at 135 ℃ (increased 101.5%) (P<0.05). Compared with the control, the total amount of organic acids in semi-dry Huangjiu increased after sterilization at 120 ℃ for 5 s, 130 ℃ for 5 s, 135 ℃ for 5 s, among which the increase was significant after treatment at 120 ℃ (increased by 39.9%) (P<0.05). The content of free amino acids in sweet Huangjiu had no significant change (P>0.05), while that in the semi-dry type was significantly decreased (P<0.05), and its content decreased the most at 125 ℃ for 5 s. The results indicated that the instantaneous sterilization at ultra-high temperature had different effects on flavor substances in Supai Huangjiu, and thus could change its flavor.

Key words： Huangjiu; ultra-high temperature instantaneous sterilization; flavor; organic acids; amino acid

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