发酵枸杞酒沉淀物成分鉴定及稳定性提升研究

Precipitate Composition Identification and Stability Improvement of Fermented Goji Berry Wine

发酵枸杞酒营养丰富,风味独特,市场前景广阔,但在货架期内易出现沉淀,影响消费者的偏爱。本研究以发酵枸杞酒及其沉淀物作为研究对象,采用物理化学方法对枸杞酒沉淀物进行定性、定量研究,探究了添加不同澄清剂(皂土、明胶、蛋清粉和蛋白酶等)对枸杞酒化学组成及稳定性的影响。结果表明,发酵枸杞酒沉淀物主要包括蛋白质、有机酸、多糖、多酚和金属元素等,其中,蛋白质占24%~34%,有机酸占22%~28%,多糖占15%~23%。添加不同种类的澄清剂对枸杞酒沉淀组分的影响不同,皂土类能够降低蛋白含量,其中皂土NC处理后的枸杞酒与对照组相比蛋白含量降低了28.13%。而明胶类能降低有机酸和多糖含量,其中明胶W处理后的枸杞酒多糖含量下降为初始对照的53.84%。添加明胶类澄清剂效果较好,可以减少枸杞酒的沉淀量,提高枸杞酒的稳定性。

Fermented goji wine(FGW)has rich nutrients,unique flavor and broad market prospects,but it is easy to precipitate in the shelf life,which affects the preference of consumers.In this study,the composition of precipitates in FGW was studied by physical and chemical methods,and the effects of different clarifiers(bentonite,gelatin,egg white powder and protease)on the chemical composition and stability of FGW were explored.The results showed that the precipitates mainly included proteins(24%~34%),organic acids(22%~28%),polysaccharides(15%~23%).Different kinds of clarifiers had varied effects on the main components of FGW precipitation.Bentonite could reduce the content of proteins,among which,the protein content of goji wine treated with bentonite NC decreased by 28.13% compared with the control group.While gelatin could reduce the contents of organic acids and polysaccharides,and the polysaccharide content of goji wine treated with gelatin W decreased to 53.84% of the initial control.The effect of adding gelatin clarifier was the most suitable choice,which could reduce the precipitation contents and improve the stability of FGW.