混菌液态发酵对提高柿子酒品质的研究
Study on improving the quality of persimmon wine by mixed liquid fermentation
罗泽宇 1李晴 1刘秀河1
作者信息
- 1. 齐鲁工业大学(山东省科学院) 食品科学与工程学部,山东 济南 250353
- 折叠
摘要
以柿子为原料,采用Design-expert设计实验、单因素实验及Box-Benhnken实验优化酿造条件,得到EC酵母、Aq酵母和F33 酵母的最佳比例为 4:4:7;柿子酒混菌液态发酵最优因素条件为:初始糖度 22.5％,pH 3.8,混菌添加量0.3 g/kg,发酵温度20.5℃,发酵8d,最终所得感官评价得分为87.8 分.采用GC-MS仪对柿子酒进行挥发性成分分析,结果显示:混菌发酵柿子酒中共检测出 38 种化合物,其中醇类、酯类和酸类分别为7 种、15 种和 10 种,其它类 6 种;与单菌发酵相比,混菌发酵柿子酒中的风味物质种类增加,尤其是酯类物质,解决了柿子酒风味不佳问题.
Abstract
Using persimmon as raw material,Design-expert design experiment,single factor experiment and Box-Benhnken experiment were used to optimize the brewing conditions.The optimum ratio of EC yeast,Aq yeast and F33 yeast was 4:4:7.The optimum conditions for liquid fermentation of persimmon wine were as follows:initial sugar content 22.5％,yeast addition 0.3 g/kg,pH 3.8,fermentation temperature 20.5℃,fermentation for 8 d.The final sensory evaluation score was 87.8 points.The volatile components of persimmon wine fermented by mixed bacteria and single bacteria were analyzed by GC-MS.The results showed that 38 kinds of compounds were detected in persimmon wine fermented by mixed bacteria,including 7 kinds of alcohols,15 kinds of esters and 10 kinds of acids,and 6 kinds of others.Compared with single-strain fermented persimmon wine,the types of flavor substances in mixed-strain fermented persimmon wine increased,especially esters,which solved the poor flavor of persimmon wine.
关键词
柿子/混菌发酵/液态发酵/工艺优化/风味成分Key words
persimmon/mixed fermentation/liquid fermentation/process optimization/flavor components引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据