摘要
采用超高压处理对红枣酒进行催陈处理,以理化、抗氧化性、风味为指标,考察不同超高压处理对红枣酒催陈效果的影响。结果表明:红枣酒经超高压处理后,pH值和糖度随着压力增大先增加后降低,在300 MPa时达到峰值;超高压处理会使枣酒略变暗,但呈色更鲜艳,在200 MPa时黄红程度最强。抗氧化性上,超高压处理能显著增强红枣酒的DPPH自由基清除率和.OH自由基清除率,压力越大,增长趋势越明显,在300~500 MPa时抗氧化性达到最高。风味上,超高压处理使红枣酒香气更加丰富浓郁,当300 MPa时香气敏感度达到峰值;处理后红枣酒的苦味、涩回味等不良滋味得到一定改善。因此,选择300 MPa时催陈效果较好,可以明显提升红枣酒的品质。
In this paper,ultra-high pressure treatment was used to investigate its aging effect of jujube wine,taking physicochemical,antioxidant and flavor as index.The results showed that pH and sugar content of jujube wine increased first and then decreased with the increase of pressure,and reached the peak at 300 MPa.Ultra-high pressure treatment made the jujube wine slightly dark,but the color was more bright,and reach the highest yellow-red degree at 200 MPa.In terms of antioxidant properties,ultra-high pressure treatment could significantly enhance the DPPH and OH radical elimination rates of jujube wine.The higher the pressure was,the more obvious the growth trend was,and the antioxidative ability reached the highest at 300~500 MPa.In terms of flavor,the ultra-high pressure treatment made the aroma of jujube wine more rich and full-bodied,and the aroma sensitivity reached the peak at 300 MPa.The bitter and astringent aftertaste of jujube wine were improved.Therefore,after ultra-high pressure treatment,the color of jujube wine was enhanced,the antioxidant ability,the aroma and the bad taste were improved.When 300 MPa is selected as the aging,which can significantly improve the quality of jujube wine.
作者
夏亚男
双全
杨续金
XIA Yanan;SHUANG Quan;YANG Xujin(School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010000,China)
出处
《食品科技》
CAS
北大核心
2021年第1期75-80,共6页
Food Science and Technology
基金
内蒙古科技创新引导奖励资金项目(KCBJ2018011)
内蒙古自然科学基金项目(2020BS03012)
内蒙古农业大学博士启动项目(NDYB2018-45)。
关键词
红枣酒
超高压处理
陈酿
理化性质
抗氧化性
风味
jujube wine
ultra-high pressure treatment
aging
physical and chemical properties
oxidation resistance
flavor
