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枸杞果酒发酵工艺优化及香气成分分析
李曼祎,张亚萌,刘春凤,郑飞云,钮成拓,李崎,王金晶
0
(江南大学工业生物技术教育部重点实验室,生物工程学院,无锡 214122)
摘要:
以宁夏枸杞为原料,分析枸杞汁初始含糖量、发酵温度、酵母接种量和SO2添加量对枸杞果酒发酵的影响。在单因素试验基础上,以枸杞多糖含量及感官品评得分为响应值,采用响应面分析法优化枸杞果酒发酵工艺。结果表明,枸杞果酒最佳发酵条件为初始含糖量230 g·L-1,接种量0.8(107 cfu·mL-1,温度21.5 ℃静置发酵6 d。在此最优发酵工艺下,通过SPME-GC-MS定量及香气活度值(odor activity value,OAV)相结合的方法对枸杞酒风味物质进行分析,鉴定出正壬醇(283.51)、苯乙醇(2.19)、乙酸异戊酯(60.38)、异戊酸乙酯(2.67)等11种物质为枸杞果酒的主要风味化合物。该研究首次定量分析确定了枸杞果酒中的特征香气物质,为枸杞果酒产品的开发及品质调控提供了一定的科学依据。
关键词:  枸杞果酒  工艺优化  响应面分析  风味物质
DOI:10.13610/j.cnki.1672-352x.20211022.003
投稿时间:2020-12-31
基金项目:国家自然科学基金项目(31771963)资助。
Optimization of fermentation process and analysis of aroma components in wolfberry wine
LI Manyi,ZHANG Yameng,LIU Chunfeng,ZHENG Feiyun,NIU Chengtuo,LI Qi,WANG Jinjing
(The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122)
Abstract:
Using Ningxia wolfberry as the raw material, the effects of the initial sugar content, fermentation temperature, yeast inoculation amount and the content of SO2 on the fermentation of wolfberry fruit wine were analyzed. On the basis of single factor test, the response surface methodology was used to optimize the fermentation process of wolfberry wine. The response value was determined by the content of wolfberry polysaccharide and sensory evaluation scores. The results showed that optimal fermentation process was as follows: initial sugar content of 230 g·L-1, inoculation volume of 0.8(107 cfu·mL-1, and fermentation at 21.5 ℃ for 6 days. According to the result of SPME-GC-MS quantitative and odor activity value (OAV) under the optimal conditions, 11 kinds of substances including nonyl alcohol(283.51), phenethyl alcohol(2.19), isoamyl acetate(60.38)and ethyl isovalerate(2.67)are the main flavor compounds of wolfberry fruit wine. This study analyzed the characteristic aroma compounds in wolfberry wine for the first time, which will provide a scientific basis for the development and quality control of wolfberry wine products.
Key words:  wolfberry wine  process optimization  response surface analysis  flavor substances

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