二氧化碳辅助发酵葡萄的干制和发酵工艺优化  

Drying and fermentation process optimization of grapes pre-fermented with carbon dioxide

作　　者：刘沫茵[1] 郭蕴涵[1] 赵翠萍[1] 汪政富[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程研究中心,北京100083

出　　处：《农业工程学报》2012年第12期269-272,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家"863"计划资助(2011AA100802)

摘　　要：为了开发经发酵前处理的新型葡萄干产品,该文以新鲜葡萄为原料,以发酵后葡萄总酚质量浓度与平均干燥速率为指标,在单因素试验基础上,利用正交试验设计对发酵葡萄的最佳发酵工艺条件进行了优化。利用福林酚法测定总酚质量浓度,用热风干燥箱进行干燥并测定平均干燥速率。结果表明:二氧化碳发酵葡萄的最佳工艺条件为:压强0.14MPa、温度36℃下发酵72h。该条件下的葡萄总酚质量浓度和平均干燥速率综合值可达最大,分别比不经处理的葡萄高48.3%和44.6%。说明二氧化碳发酵葡萄干是一种富含高总酚含量的新型产品,二氧化碳发酵后再干燥也是一种具有应用价值的新型干制工艺。In order to develop a novel raisin of grapes pre-fermented with carbon dioxide, taking fresh Kyoho grape as experimental materials, and taking total phenol content and average drying rate of fermented grapes as evaluation indices, the optimal fermentation condition was presented by means of orthogonal test based on the single factor experiments. Total phenol content was determined with Folin-Ciocalteus method and average-drying-rate was detected in a hot-air drier. The results indicated that the optimized conditions were as follow： pressure at 0.14 MPa, temperature at 36℃ , and fermentation time for 72 h. Under this condition, total phenol content and average-drying-rate of fermented grapes was the highest, and increased by 48.3% and 44.6%, respectively, compared with those of fresh grape. The results suggested that the raisin produced with carbonic maceration grapes was a novel product rich in phenol, and the drying-after-carbonic-maceration （DACM） was also a novel promising technology for commercial application.

关 键 词：干燥 优化 工艺 二氧化碳发酵 总酚 平均干燥速率 葡萄 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]