生姜调味料酒沉淀分析及控制研究

Precipitation Analysis and Control of Ginger Seasoning Wine

DOI：10.3969/j.issn.1673-1689.2017.10.008

中文关键词: 生姜调味料酒 沉淀分析 成分变化 调配工艺

英文关键词: ginger seasoning wine,precipitation analysis,composition change,mixing process

基金项目:

摘要点击次数: 151

全文下载次数: 404

中文摘要:

对生姜调味料酒的沉淀进行分离与分析，结合料酒酒液中的成分变化探究料酒沉淀的原因，并以姜辣素添加量、pH、乙醇体积分数、食盐添加量为试验因素，通过单因素试验和正交试验方法，考察调配工艺对料酒的稳定性的影响，为生姜调味料酒的开发提供参考。研究表明，蛋白质，多酚，多糖和铁是生姜调味料酒沉淀中的主要成分，它们在沉淀中所占比例分别为54.58%，5.45%，15.56%，2.23%；生姜调味料酒的最佳调配工艺为：生姜提取添加量（以姜辣素含量计）为72 mg/L，料酒pH为3.6，调配用黄酒中乙醇体积分数为10%，食用盐添加量10 g/L，此条件下生姜调味料酒储藏6个月后平均透光率达94.4 %，有良好的储藏稳定性。

英文摘要:

Separation and analysis of precipitation in the ginger seasoing wine，probing into the cause of precipitation combining with the composition change of the seasoning wine，and the effect of the gingerol content，pH，rice wine alcohol content，salt content were studied by the single factor test and orthogonal test method，which provides reference for the development of ginger seasoing wine. Studies have shown that protein，polyphenol and polysaccharide and iron was the main component of ginger seasoning seasoning wine precipitation，Proportion of them in the precipitation were 54.58%，5.45%，15.56%，2.23%；The best mixing process for seasoning wine was ginger extract content（gingerol content meter） for 72 mg/L，seasoning wine pH 3.6，mixing with rice wine alcohol content of 10% vol，edible salt content for 10 g/L，the gingerr seasoning wine under the condition of the average transmittance of 94.4% after 6 months storage，has a good storage stability.

查看全文 查看/发表评论 下载PDF阅读器