马铃薯发酵酒发酵工艺优化及其香气成分分析

Optimization of Fermentation Technology and Analysis of Aroma Components of Potato Fermented Wine

马铃薯是我国主要的粮食作物之一,为促进马铃薯产业发展,提高其种植经济效益。以马铃薯为主要原料,料液比、α-淀粉酶用量、酒曲添加量、发酵温度、发酵时间为单因素,在此基础上进行正交试验优化工艺,用感官评价分析优化马铃薯发酵酒的最佳工艺,采用气相色谱-质谱技术(Gas chromatography-mass spectrometry,GC-MS)对发酵酒进行香气成分检测。马铃薯发酵酒最佳工艺条件为料液比1∶5(g∶mL),α-淀粉酶添加量0.7%,酒曲添加量0.7%,发酵温度30℃,发酵时间48 h,此时感官评分最高为84.9分。利用GC-MS技术对香气成分分析检测出6类29种物质,主要包括3种有机酸、11种酯类、1种酚类、8种醇类、5种烃类、1种呋喃类。其中,乙酸乙酯、乙醇、辛酸辛酯、异辛酸、苯乙醇、丁二酸二乙酯、异戊醇相对含量较高,是马铃薯发酵酒挥发性物质的主要成分。得到马铃薯发酵酒的最佳工艺条件,运用GC-MS技术进行香气成分分析,为马铃薯发酵酒的开发利用提供理论依据。

The potato is one of the main food crops in China.In order to promote the development of potato industry and improve its economic benefit,the study chose potato as the main raw material,the ratio of material to liquid,the amount ofα-amylase,the amount of kojina,fermentation temperature and fermentation time as single factors,on this basis,orthogonal experiment was carried out to optimize the process,sensory evaluation analysis to optimize the best process of potato fermented wine,and GC-MS technology was used to detect the aroma components of fermented wine.The results showed that the optimal parameters of potato wine fermentation were:solid-liquid ratio 1∶5(g∶mL),α-amylase content 0.7%,koqu content 0.7%,fermentation temperature 30℃,fermentation time 48 h,and the highest sensory score was 84.9.Aroma composition analysis detected 29 substances in 6 categories,including 3 organic acids,11 esters,1 phenols and alcohols 8 species,5 species of hydrocarbons,and 1 species of furan.Among them,ethyl acetate,ethanol,octanate,acid,phenylethanol,diethyl butytarate and isoamentol were relatively high,and were the main components of volatile substances in potato fermentation wine.The optimum technological conditions of potato fermented wine were obtained,and the aroma components were analyzed by GC-MS technology,which provided a theoretical basis for the development and utilization of potato fermented wine.