摘要
以新疆昆仑雪菊为原料酿造雪菊酒,通过单因素试验和Box-Behnken试验设计研究接种量、初始糖度、发酵时间和发酵温度对雪菊酒发酵的影响,优化了雪菊酒发酵工艺条件,并采用顶空固相微萃取技术和气相色谱-质谱联用技术对雪菊酒香气成分进行了分析。结果表明:雪菊酒的最佳工艺条件为初始糖度22%,发酵时间9 d,发酵温度28℃,接种量8%。在此条件下,发酵所得的雪菊酒酒精度可达11.3%±0.17%vol。雪菊酒中共鉴定出35种香气成分,约占总峰面积的87.033 2%,其中,异戊醇、异丁醇、苯乙醇、右旋香芹酮和辛酸乙酯是雪菊酒的主体香气成分。
The objective of study was to optimize the fermentation processes for Coreopsis tinctoria Nutt. wine. The effects of inoculation amount of yeast, initial sugar content, fermentation time and fermentation temperature on the fermentation of Coreopsis tinctoria Nutt. wine were discussed by single factor experiment. And the optimal fermentation processes for Coreopsis tinctoria Nutt. wine were optimized by Box-Behnken experiment design. The aroma components of Coreopsis tinctoria Nutt. wine were extracted by headspace solid phase microextraction （HS-SPME） and identified by gas chromatography- mass spectrometry （GC-MS）. The results showed that the optimum fermentation conditions were initial sugar content of 22%, fermentation time of 9 d, fermentation temperature of 28℃, inoculum size of 8%. Under the optimized conditions, the alcohol degree of Coreopsis tinctoria Nutt. wine could reach 11.3%a：0.17%vol. Thirty-five aroma components were identified from Coreopsis tinctoria Nutt. wine, together accounting for 87.033 2% of the total peak area. The isoamylol, isobutanol, phenethylol, D-carvone and ethyl caprylate were the major aroma components of Coreopsis tinctoria Nutt. wine.
出处
《食品工业》
CAS
北大核心
2018年第1期8-13,共6页
The Food Industry
基金
企业横向合作项目(PT1405)
关键词
雪菊酒
酒精发酵
工艺优化
香气分析
Coreopsis tinctoria Nutt. wine
alcohol fermentation
process optimization
analysis of aroma components
