食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 96 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033533

研究报告

超高压、微波和超声波处理对黄芪配制酒品质的影响分析

  • 孔祥锦 ,
  • 陈春霞 ,
  • 梁玉浩 ,
  • 崔媛媛 ,
  • 蒋玉梅
展开
  • (甘肃农业大学 食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄与葡萄酒产业技术中心,甘肃 兰州,730070)
第一作者:硕士研究生(蒋玉梅副教授为通信作者,E-mail:jym316@126.com)

收稿日期: 2022-09-04

  修回日期: 2022-09-26

  网络出版日期: 2023-09-12

基金资助

教育部国际合作与交流司(教育援外项目);国家现代农业产业技术体系(蜜蜂)产品质量监督岗位科学家工作(CARS-44-KXJ8);中央引导地方科技发展资金项目(药食同源特殊药膳食加工)

收起

Impact of high hydrostatic pressure, microwave, and ultrasonic treatment on the qualities of astragalus liquor

  • KONG Xiangjin ,
  • CHEN Chunxia ,
  • LIANG Yuhao ,
  • CUI Yuanyuan ,
  • JIANG Yumei
Expand
  • (College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)

Received date: 2022-09-04

  Revised date: 2022-09-26

  Online published: 2023-09-12

Fold

摘要

为改善黄芪配制酒的品质,试验以黄芪、沙棘、蜂蜜为原料配制黄芪酒,比较分析陈酿、超高压、微波和超声波处理酒样的理化指标和香气组分。结果发现,陈酿、超高压、微波和超声波均可改善酒样的香气和理化品质,提高酒样的pH、总酚、总黄酮含量和抗氧化能力,降低总酸含量,增加酒样的果香感。主成分分析表明,超高压处理酒样品质最优,酒样呈沙黄色,b*值、总黄酮含量、香气总量和酯类含量最高,果香味较浓,青香感强于陈酿酒样,花香、甜香和坚果香与陈酿相似,酒体香气整体优于陈酿。由此可见,超高压技术可以代替陈酿改善黄芪配制酒的香气和理化品质。

关键词： 配制酒; 超高压; 微波; 超声波; 香气

本文引用格式

孔祥锦 , 陈春霞 , 梁玉浩 , 崔媛媛 , 蒋玉梅 . 超高压、微波和超声波处理对黄芪配制酒品质的影响分析[J]. 食品与发酵工业, 2023 , 49(16) : 96 -102 . DOI: 10.13995/j.cnki.11-1802/ts.033533

Abstract

To improve the quality of astragalus liquor. Astragalus, sea-buckthorn, and honey were used as raw materials for the astragalus liquor in the experiment. The liquors were treated with aging, high hydrostatic pressure (HHP), microwave and ultrasonic. The physicochemical and aroma components of the samples were analyzed. The results showed that aging, HHP, microwave, and ultrasonic improved the aroma and physicochemical quality of samples, and the pH, total phenol content, total flavonoid content, and antioxidant capacity of the samples were increased, and the total acid content were reduced, and the treated-samples had more fruitiness aroma. The principal component analysis showed that the HHP treated samples had the best quality with sandy yellow in color, and the highest b* value, total flavonoid content, aroma, and ester content. The HHP treated samples were superior in fruity and green aroma than the aged samples. However, HHP treated samples had similar floral, sweet, and nutty aromas with the aged samples. The aroma quality of HHP treated sample was overall better than the aged samples. Therefore, the HHP technology can be used as a substitute of aging to improve the aroma and physicochemical quality of astragalus liquor.

Key words： compound liquor; high hydrostatic pressure; microwave; ultrasonic; aroma

参考文献

[1] TAO Y, GARCÍA J F, SUN D W.Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process[J].Critical Reviews in Food Science and Nutrition, 2014, 54(6):817-835.
[2] 阿依帕夏·热合曼.基于超高压技术对石榴-苹果复合果汁饮料工艺优化及其贮藏期间品质变化的研究[D].喀什:喀什大学, 2020.
AYIPAXIA R.Study on the process optimization and quality change of Pomegranate-apple compound juice beverage during storagebased on ultra-high pressure technology[D].Kashi:Kashi University, 2020.
[3] 李聪. 微波催陈对干红葡萄酒品质的影响[D].哈尔滨:东北农业大学, 2009.
LI C.Influence of microwave artificial aging on the quality of dry red wine[D].Harbin:Northeast Agricultural University, 2009.
[4] 梁诗洋, 张鹰, 曾晓房, 等.超声波技术在食品加工中的应用进展[J].食品工业科技, 2023,44(4):462-471.
LIANG S Y, ZHANG Y, ZENG X F, et al.Research progress on the application of ultrasound in food processing[J].Science and Technology of Food Industry, 2023,44(4):462-471.
[5] YUAN J F, WANG T T, CHEN Z Y, et al.Microwave irradiation:Impacts on physicochemical properties of red wine[J].CyTA-Journal of Food, 2020, 18(1):281-290.
[6] GARCÍA MARTÍN J F, SUN D W.Ultrasound and electric fields as novel techniques for assisting the wine ageing process:The state-of-the-art research[J].Trends in Food Science & Technology, 2013, 33(1):40-53.
[7] LUKIĆ K, BRNČIĆ M, ĆURKO N, et al.Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine[J].Ultrasonics Sonochemistry, 2019, 59(C):104725.
[8] HUANG H W, LUNG H M, YANG B B, et al.Responses of microorganisms to high hydrostatic pressure processing[J].Food Control, 2014, 40(1):250-259.
[9] 孟宪军, 李旭, 李斌, 等.超高压处理对冰葡萄酒香气成分的影响[J].食品科学, 2014, 35(19):62-65.
MENG X J, LI X, LI, B, et al.Effect of ultra high pressure treatment on aroma components of ice wine[J].Food Science, 2014, 35(19):62-65.
[10] YILDIZ S, POKHREL P R, UNLUTURK S, et al.Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes[J].Food Research International, 2021, 140:110040.
[11] 夏亚男, 双全, 杨续金.超高压处理对红枣酒抗氧化性及风味成分的影响[J].食品科技, 2021, 46(1):75-80.
XIA Y N, SHUANG Q, YANG X J.Effect of ultra-high pressure treatment on antioxidant and flavor components of jujube wine[J].Food Science and Technology, 2021, 46(1):75-80.
[12] LIANG W F, LI H T, ZHOU H Y, et al.Effects of taraxacum and Astragalus extracts combined with probiotic Bacillus subtilis and Lactobacillus on Escherichia coli-infected broiler chickens[J].Poultry Science, 2021, 100(4):101007.
[13] 张淑娟, 张育贵, 牛江涛, 等.黄芪的研究进展及其质量标志物预测分析[J].中华中医药学刊, 2022, 40(2):151-155.
ZHANG S J, ZHANG Y G, NIU J T, et al.Research progress of Huangqi (Astragali radix) and prediction of its quality markers[J].Chinese Archives of Traditional Chinese Medicine, 2022, 40(2):151-155.
[14] KALLIO H, YANG B R, PEIPPO P.Effects of different origins and harvesting time on vitamin C, tocopherols, and tocotrienols in sea buckthorn (Hippophaë rhamnoides) berries[J].Journal of Agricultural and Food Chemistry, 2002, 50(21):6136-6142.
[15] WINTERSTEEN C L,ANDRAE L M,ENGESETH N J.Effect of heat treatment on antioxidant capacity and flavor volatiles of mead[J].Journal of Food Science, 2005, 70(2):C119-C126.
[16] PEINADO J, LOPEZ DE LERMA N, MORENO J, et al.Antioxidant activity of different phenolics fractions isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process[J].Food Chemistry, 2009, 114(3):1050-1055.
[17] 王华. 葡萄酒分析检验[M].北京:中国农业出版社, 2011.
WANG H.Wine Analysis and Inspection[M].Beijing:China Agriculture Press, 2011.
[18] 李宁宁, 张波, 牛见明, 等.发酵前咖啡酸和迷迭香酸添加对干红葡萄酒颜色与香气的影响[J].食品与发酵工业, 2020, 46(10):132-140.
LI N N, ZHANG B, NIU J M, et al.The influence of pre-fermentative addition of caffeic acid and rosmarinic acid on the color and aroma compounds of dry red wines[J].Food and Fermentation Industries, 2020, 46(10):132-140.
[19] 张立攀, 关炳峰, 胡桂芳, 等.一种牡丹花山茱萸枸杞酒的开发及抗氧化活性[J].食品科技, 2021, 46(4):70-74.
ZHANG L P, GUAN B F, HU G F, et al.Study on the brewing process of peony, dogwood and wolfberry aromatic wine and in vitro antioxidant analysis[J].Food Science and Technology, 2021, 46(4):70-74.
[20] 鲁榕榕, 马腾臻, 张波, 等.不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J].食品科学, 2018, 39(12):146-153.
LU R R, MA T Z, ZHANG B, et al.Effect of different clarifying agents on clarification and aroma quality of sparkling base wine[J].Food Science, 2018, 39(12):146-153.
[21] 胡诗琪, 栾东磊, 樊玉霞, 等.白酒微波催陈及其工艺优化[J].食品与机械, 2019, 35(3):189-194.
HU S Q, LUAN D L, FAN Y X, et al.Study on the microwave aging of spirit and optimiztion of its process[J].Food & Machinery, 2019, 35(3):189-194.
[22] 段卫朋, 马腾臻, 李蔚, 等.瞬时超高压处理对‘赤霞珠’葡萄酒风味品质的影响[J].甘肃农业大学学报, 2019, 54(1):198-208;216.
DUAN W P, MA T Z, LI W, et al.Effect of ultra-high pressure homogenization on flavor quality of Cabernet sanvignon wine[J].Journal of Gansu Agricultural University, 2019, 54(1):198-208;216.
[23] 李聪丽. 超高压处理对白酒催陈的研究[D].长春:吉林农业大学, 2014.
LI C L.Study on the liquor aging by UHP[D].Changchun:Jilin Agricultural University, 2014.
[24] YEUNG J C Y, CHASSE G A, FRONDOZO E J, et al.Cationic inter-mediates in trans-to cis-isomerization reactions of allylic systems.An exploratory ab initio study[J].Journal of Molecular Structure (theochem), 2001, 546(1-3):143-162.
[25] VINICIO S M, DANIEL A J V, JOSÉ A T, et al.Microstructural and physiological changes in plant cell induced by pressure:Their role on the availability and pressure-temperature stability of phytochemicals[J].Food Engineering Reviews, 2017, 9:314-334.
[26] ZHOU J X, MA Y L, JIA Y J, et al.Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure[J].Food Chemistry, 2019, 288:68-77.
[27] JIA W, FAN Z B, DU A, et al.Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing[J].Food Research International, 2022,153:110957.
[28] 张勇. 低质蜂蜜酿制白酒的工艺优化及发酵动力学研究[D].海口:海南大学, 2015.
ZHANG Y.Research on brewing technology and fermentation kinetic models of mead (low-quality honey brewed liquor)[D].Haikou:Hainan University, 2015.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司