根据加速成熟过程开发定制的彩色酒精饮料的进展
Juan C Tamayo-Sánchez1, Diana A Meza-González1, Walter M Warren-Vega1
1Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, C.P. 45129 Zapopan, Jalisco, Mexico.
Food research international (Ottawa, Ont.)
|May 31, 2023
概括
酒精饮料的加快成熟可以在4周内使用热处理的法国树. 不同的烤水平 (150-250°C) 产生不同的老化颜色,模仿传统的老化过程.
科学领域:
- 食品科学 食品科学 食品科学
- 木材科学 木材科学 木材科学
- 化学 化学 化学
背景情况:
- 传统的酒精饮料老化是耗时的.
- 树木对于在成熟过程中赋予颜色和风味至关重要.
- 木的热处理可以改变其性能.
研究的目的:
- 为了研究酒精饮料在加速成熟期间的颜色演变.
- 为了评估热处理的法国木木在不同温度对饮料颜色的影响.
- 为了建模动力成熟过程.
主要方法:
- 在150°C,200°C和250°C的温度下将法国木碎片进行热处理.
- 在4周内分析暴露在这些经过处理的木碎片中的酒精饮料的颜色变化.
- 应用抛物线扩散的数学模型来描述成熟动力学.
主要成果:
- 在150°C的热处理 (轻度烤) 产生了像淡草和淡金色这样的颜色.
- 200°C (中等烤面包) 导致黄色色调,如旧金色和珀色.
- 250°C (沉重的烤面包) 产生了强烈的黄色色调,如 tawny 和 muscat.
- 抛物线扩散模型准确地描述了成熟过程.
- 热处理增加了木材表面的空洞和湿度,促进了诸如黄类化合物的快速提取和氧化,从而增加了黄色颜色.
- 加速过程成功地在不到4周的时间内复制了老化的特基拉颜色.
结论:
- 热处理的法国树有效地加快了酒精饮料的颜色成熟.
- 特定的烤温度与独特的颜色配置相关,模仿老化的特征.
- 由木材改造和复合提取驱动的加速成熟过程,为传统老化提供了快速的替代方案.
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