Study on the microwave aging of spirit and optimiztion of its process

Authors

HU Shiqi, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
LUAN Donglei, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China
FAN Yuxia, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China
LAI Keqiang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China

Abstract

In this study, Luzhou-flavor spirit was processed by microwave, and the effects of microwave aging temperature, microwave power and processing time were investigated. The results showed that the best quality could be obtained, under the controlling conditions of, the microwave power 70 W, with microwave aging temperature at 60 ℃, and processing for 10 minutes. The total acid and ester contents of the spirit were 1.46 g/L and 2.98 g/L, respectively. There were significant differences (P＜0.05) in the total acid and ester contents between the raw spirit and microwave processing one. The content of esters increased after microwave processing, and red-shiftness was also found, meaning that the chemical groups tended to be more unstable. Moreover, the concentration and proportioning of the main components in spirit under these condition were the closest to the natural aging, such as ethyl acetate, ethyl caproate, ethyl lactate, acetic acid , caproic acid , etc. In addition, new aroma-producing and flavoring-producing substances, including propionic acid, valeric acid, hexyl caproate and ethyl decanoate, were also detected.

Publication Date

3-28-2019

First Page

189

Last Page

194

DOI

10.13652/j.issn.1003-5788.2019.03.034

Recommended Citation

Shiqi, HU; Donglei, LUAN; Yuxia, FAN; and Keqiang, LAI (2019) "Study on the microwave aging of spirit and optimiztion of its process," Food and Machinery: Vol. 35: Iss. 3, Article 34.
DOI: 10.13652/j.issn.1003-5788.2019.03.034
Available at: https://www.ifoodmm.cn/journal/vol35/iss3/34

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