龙眼果酒发酵工艺的优化及相关品质分析

Study on fermentation process optimization of Dimocarpus longan Lour.fruit wine and analysis of its qualities

目的 优化龙眼果酒的发酵工艺并对其相关品质进行分析。方法 通过单因素实验,考察发酵温度、糖度、酵母接种量及柠檬酸添加量对龙眼果酒的酒精度和感官品质的影响;采用正交实验对龙眼果酒的发酵工艺进行优化;通过食品分析方法与技术,测定最优发酵条件下的龙眼果酒的相关理化品质,评价其抗氧化活性,分析其挥发性风味成分。结果 龙眼果酒的最优发酵条件为:发酵温度26℃、糖度36°Brix、酵母接种量0.04 g/g、柠檬酸添加量0.6 g/g;最优发酵条件下的龙眼果酒的酒精度为8.32%vol,p H为3.32,总糖含量为16.68 g/L,还原糖含量为15.15 g/L,总酸含量为14.05 g/L,色泽为透亮的金黄色。该果酒具有良好的抗氧化活性,可有效清除2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)ammonium salt,ABTS]和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazine,DPPH)自由基并展现出较高的还原能力,共检测到32种挥发性风味物质,其中醇类、酯类和酸类是主要成分,占总挥发性风味物质的99.39%。结论 最优发酵条件下的龙眼果酒具有良好的感官性状、抗氧化活性及丰富的挥发性风味物质,为龙眼果酒的开发与生产提供实验基础与支撑。

Objective To optimize the fermentation process of Dimocarpus longan Lour.fruit wine and analyze its related qualities.Methods Using the single factor test,the effects of fermentation temperature,sugar content,yeast inoculation quantity,citric acid content on the alcohol content and sensory quality of Dimocarpus longan Lour.fruit wine were investigated.The fermentation process was optimized by orthogonal experiments.Through food analysis methods and technologies,the relevant physicochemical quality of Dimocarpus longan Lour.fruit wine under the optimal fermentation conditions was determined,its antioxidant activity was evaluated,and its volatile flavor components were analyzed.Results The optimal fermentation parameters of Dimocarpus longan Lour.fruit wine were determined to be fermentation temperature of 26℃,sugar concentration of 36°Brix,yeast inoculation quantity of 0.04 g/g,and citric acid content of 0.6 g/g.Under the optimal fermentation condition,the alcohol of Dimocarpus longan Lour.fruit wine was 8.32%vol,pH was 3.32,total sugar content was 16.68 g/L,reducing sugar content was 15.15 g/L,total acid content was 14.05 g/L,and the color was bright golden.The fruit wine had good antioxidant activity and could effectively remove 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)ammonium salt(ABTS) and 1-diphenyl-2-picrylhydrazine(DPPH) free radicals and showed high reducing ability,a total of 32 kinds of volatile flavor substances were detected,of which alcohols,esters and acids were the main components,accounting for 99.39% of the total volatile flavor substances.Conclusion The Dimocarpus longan Lour.fruit wine under the optimal fermentation conditions has good sensory properties,antioxidant activity and rich volatile flavor substances,its provides experimental basis and support for the development and production of Dimocarpus longan Lour.fruit wine.