摘要
研究了豉香型米酒陈酿过程中浸泡猪肉脂肪的物理化学性质变化。研究发现 :在脂肪浸泡过程中 ,随着时间的延长 ,猪肉脂肪的饱满网状结构逐渐分解 ,成为细小物质溶入酒中 ;饱和脂肪酸相对含量上升 ,不饱和脂肪酸相对含量下降 ,皂化价下降 ,酸价大幅度升高 ,酒中甘油含量逐月上升 ,反映出脂肪酸氧化降解的规律。
This paper studied the physical and chemical change of soaked pork fat in Yu Bing Shao rice wine processing.Results show that:when the pork fat was soaked for a few years,its full net structure was decomposed to small substances,which dissolved in wine being part of it;relative content of saturated fatty acid increased,while unsaturated ones decreased,saponification-number decreased,acid value and glycerol content increased greatly.
出处
《酿酒》
CAS
北大核心
2002年第3期54-56,共3页
Liquor Making
