Effect of pulsed electric field synergistic medical stone treatment on changing the quality of Qingxiang Baijiu
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Abstract:
To enhance the flavor and texture of baijiu and improve product quality, we employed pulsed electric fields in conjunction with medical stone treatment to investigate their effects on the quality changes of baijiu as our research focus. The process was optimized through a combination of single-factor tests, response surface methodology (RSM), and artificial neural network (ANN) analysis integrated with genetic algorithms (GA), utilizing sensory scores as evaluation metrics. The impact of the optimized treatments on the physicochemical indexes of the liquor samples was subjected to comprehensive investigation. Furthermore, the volatile components in the wine samples were evaluated and compared before and after optimization through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results demonstrated that the optimal process conditions were 1.7% medical stone additive, 22-minute treatment time, and 12 kV pulse voltage. Under optimized conditions, the sensory score of the clear-flavored Baijiu was 86.70, which was 16.53% higher than the original wine, and a significant improvement in sensory quality occurred. In total, 65 major components were identified in the original and optimized samples through the use of HS-SPME and GC-MS, including alcohols (8), acids (10), esters (34), aldehydes and ketones (8), and a miscellany of other compounds (5). Compared with the original wine, the relative content of the final optimized wine samples showed a decrease of 1.41% and 2.24% in alcohols and esters, respectively, and an increase of 1.17% in acids, which made the wine samples more coordinated and softer, and explored a new direction of technological research for the enhancement of the flavor and texture of Baijiu.
