摘要
采用单因素试验及正交试验对红甜菜格瓦斯的发酵工艺进行优化。结果表明,红甜菜格瓦斯最优发酵条件为红甜菜汁添加量9%、发酵剂(酵母菌与乳酸菌)接种量2.2%、发酵时间18 h,在此条件下发酵所得的红甜菜格瓦斯感官评分达到90.1分。利用顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)对最佳发酵条件下所得的红甜菜格瓦斯进行挥发性风味物质成分检测分析。结果表明,在检测到的挥发性风味物质中,以醇类物质为主,占全部挥发性风味物质的54.75%,主要成分是异戊醇,其次是酯类物质,占检出总量的15.93%,主要成分是辛酸乙酯,另外其他杂环类物质及其衍生物占比也较高,为14.26%。
The optimum production process condition was determined by single factor experiment and orthogonal experiment.The results showed that the optimum condition of fermentation was red beet juice 9%, inoculation amount of leavening agent 2.2% and fermentation time 18 h. Under this condition, the sensory score of red beet kvass was 90.1 points. The volatile flavor substitutes in red beet kvass were analyzed by using solid phase microextraction and gas chromatography-mass spectrometry(SPME-GC-MS). The results indicated that among the detected volatile flavor substances, alcohols accounted for 54.75% of the total detected substances, the main components was isoamylol, followed by esters, which accounted for 15.93% of the total detected substances, and the main components was ethyl caprylate. In addition, the proportion of other heterocyclic substances and their derivatives was also high, accounting for 14.26%.
作者
孙子羽
刘婷
温慧
陈忠军
满都拉
SUN Ziyu;LIU Ting;WEN Hui;CHEN Zhongjun;Mandlaa(Inner Mongolia Agriculatural University,College of Food Science and Engineering,Hohhot 010018)
出处
《食品工业》
CAS
2022年第2期49-53,共5页
The Food Industry
基金
2020MS03039,内蒙古自然科学基金面上项目。
关键词
格瓦斯
红甜菜
发酵工艺
优化
风味物质
kvass
red beet
fermentation process
optimization
flavor substances
