油橄榄果渣发酵饮料风味研究

Study on Flavor of Fermented Olive Pomace Beverage

本文以油橄榄果渣为试验原料,设计了热风干燥密封发酵处理、热风干燥纱布发酵处理、冷冻干燥密封发酵处理、冷冻干燥纱布发酵处理、新鲜果渣密封发酵处理和新鲜果渣纱布发酵处理6个处理,并在发酵6、72、168 h后对各个处理油橄榄果渣发酵饮料进行感官评价,研究不同处理方式对油橄榄果渣发酵饮料风味的影响。结果表明:随着发酵时间的增加,不同处理油橄榄果渣发酵饮料的甜度和酸度变化趋势不明显,而香味和色泽变化趋势明显;总体来看,在冷冻干燥密封发酵处理下,发酵168 h得到的油橄榄果渣发酵饮料风味最佳,酸度、甜度适中,有浓郁的油橄榄香味,呈均匀的鲜绿色。

Taking olive pomace as the experimental material,this paper designed six treatments:hot air drying sealed fermentation treatment,hot air drying gauze fermentation treatment,freeze drying sealed fermentation treatment,freeze drying gauze fermentation treatment,fresh fruit pomace sealed fermentation treatment and fresh fruit pomace gauze fermentation treatment.Sensory evaluations of the fermented olive pomace beverage of each treatment were conducted after 6,72,and 168 hours of fermentation,in order to study the effects of different treatment methods on the flavor of fermented olive pomace beverage.The results showed that with the increase of fermentation time,the changes in sweetness and acidity of the fermented olive pomace beverage with different treatments were not significant,while the changes in aroma and color were significant;overall,under the freeze drying sealed fermentation treatment,after 168 hours of fermentation,the fermented olive pomace beverage had the best flavor,moderate acidity sweetness,a strong olive aroma and uniform bright green color.