摘要
以长红枣为原料,研究了酿制红枣果酒的工艺参数。选择长红枣果酒的酒精度作为评价指标,通过单因素及正交试验确定了长红枣果酒最优发酵工艺参数为初始糖度22%,发酵温度23℃,接种6.0%的酵母菌活化液。利用电子鼻及气相色谱分析了长红枣果酒的风味物质,结果表明,发酵工艺优化前后的长红枣果酒风味物质存在显著差异,优化后的长红枣果酒,其甲醇和高级醇的含量显著降低。
Using"Changhongzao"jujubes as raw materials,the process conditions for the fermentation of"Changhongzao"jujube wine were optimized and its flavor was analyzed.Taking alcohol content as evaluation index,the optimal fermentation conditions were determined as follows:initial sugar content 22%;fermentation temperature 23℃;and yeast inoculation quantity 6.0%,by using single-factor test and orthogonal test.The flavor substances of"Changhongzao"jujube wine were evaluated using electronic nose and gas chromatography.The results showed that there were significant differences in the flavor substances of"Changhongzao"jujube wines made from the fermentation conditions optimized and non-optimized and the contents of methanol and higher alcohols of"Changhongzao"jujube wine after optimization were significantly reduced.
作者
刘琳
于江
丁楠
李平
王莎莎
孙中贯
LIU Lin;YU Jiang;DING Nan;LI Ping;WANG Sha-sha;SUN Zhong-guan(College of Life Science,Zaozhuang University,Zaozhuang 277160,China;College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China;College of Food Science and Pharmaceutical Engineering Zaozhuang University,Zaozhuang 277160,China)
出处
《中国果菜》
2019年第11期20-25,30,共7页
China Fruit & Vegetable
基金
2015年度国家星火计划项目(2015GA740037)
中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ018)
关键词
长红枣果酒
工艺优化
风味物质
电子鼻
气相色谱
"Changhongzao"jujube wine
process optimization
flavor substances
electronic nose
gas chromatography
