黑枸杞格瓦斯的研制及挥发性成分分析

Preparation of Lycium ruthenicum Murr. and Analysis of Its Volatile Components

采用单因素试验及正交试验,对以大麦芽、焦香麦芽、黑枸杞为原料的格瓦斯发酵工艺进行优化,并利用顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)分析黑枸杞格瓦斯挥发性风味成分。结果表明:黑枸杞格瓦斯最佳发酵工艺为:大麦芽与焦香麦芽质量比7︰3、黑枸杞汁10%、酒花添加量0.02%、料水比1︰10 (g/m L)、发酵温度20℃、接种量3%、接种比例(酵母菌与乳酸菌体积比) 4︰2、发酵时间20 h。黑枸杞格瓦斯共鉴定出76种挥发性风味物质,其中包括醇类18种,酯类15种,酸类14种,醛类11种,烃类6种,酚类5种,酮类4种及其他化合物3种。黑枸杞格瓦斯中主要风味物质为醇类、酯类、酸类物质。

With barley malt,coke malt and Lycium ruthenicum Murr.as the raw material to produce kvass drinks,the optimum production process conditions were determined by single factor experiment and orthogonal experiment.The volatile compounds in Lycium ruthenicum Murr.kvass were analyzed by using solid phase micro-extraction and gas chromatographymass spectrometry(SPME-GC-MS).The results showed that the optimum conditions for Lycium ruthenicum Murr.kvass were barley malt to coke malt 7︰3,Lycium ruthenicum Murr.10%,hops addition 0.02%,the ratio of material to water 1︰10(g/m L),optimum strain inoculation amount 3%,yeast to lactobacillus 4︰2,fermentation temperature 20℃,and fermentation time 20 h.A total of 76 volatile compounds were detected in Lycium ruthenicum Murr.kvass,including 18 alcohols,15 esters,14 acids,11 aldehydes,6 hydrocarbons,5 phenols,4 ketones and 3 other compounds.The prominent compounds were alcohols,esters and acids.