三华李香蕉复合果酒发酵工艺优化及香气成分分析

Optimization of the Fermentation of Sanhua Plum-Banana Wine and Analysis of Its Flavoring Components

对三华李香蕉复合果酒发酵工艺条件进行了优化并分析鉴定果酒中的香气成分。主要优化了香蕉热烫条件、三华李香蕉浆混合比例、三华李香蕉浆酶解条件以及主发酵条件等工艺。结果表明,香蕉的最佳热烫条件为:95℃热烫2 min;三华李香蕉浆混合比例为1∶1;最佳酶解条件为酶解温度55℃、酶解pH4.0、果胶酶的添加量300 mg/kg、酶解时间150 min;主发酵最佳工艺条件为酵母接种量4%、发酵温度26℃、初始糖度22%、初始pH3.5。在此条件下得到的果酒经陈酿半年后,采用顶空固相微萃取-气质联用技术对其香气成分进行分析与鉴定,结果表明,从三华李香蕉复合果酒中鉴定出13种香气成分,其中9种为酯类物质,相对含量的总和达56.93%。其香气成分主要为3-甲基-1-丁醇(29.30%),依次为己酸乙酯(16.61%)、丁酸-3-甲基丁酯(15.08%)和辛酸乙酯(14.66%)等。

In this study, the fermentation conditions of Sanhua plum-banana wine, including banana blanching, mixing ratio of plum pulp and banana pulp, and enzymolysis of plum ＆ banana pulp were optimized and its flavoring components were analyzed. The best banana blanching condition was blanching at 95 ℃ for 2 minutes, the best mixing ratio of plum pulp and banana pulp was 1： 1, and the best enzymolysis conditions of plum ＆ banana pulp included enzymolysis temperature at 55 ℃, enzymolysis pH value= 4.0, 300 mg/kg pectinase added, and enzymolysis time of 150 min. In addition, the best chief fermentation conditions were summed up as follows： yeast inoculating quantity was 4 %, fermenting temperature was at 26 ＊C, the initial sugar content was 22 % and the initial pH value was 3.5. Under above conditions, fruit wine was produced, then after 6 months aging, its flavoring components were analyzed by HS-SPME and GC-MS. The results showed that there were 13 flavoring components identified in the fruit wine. Among them, there were 9 ester compounds with their relative content of 56.93 %, and the main flavoring compounds included 3-methyl-1- butanol （29.30 %）, ethyl hexanate （16.61%）, butanoic acid 3-methyl butyl ester （15.08 %）, ethyl octanoate （14.66 %）, etc.