台湾青枣果酒酿造工艺优化及其香气成分分析  

Response surface optimization of fermentation technology and analysis of aroma components for green jujube wine

作　　者：张亚宁[1] 王孝荣[1] 罗佳丽[1] 杨坚[1] 张甫生[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品与发酵工业》2013年第11期134-141,共8页Food and Fermentation Industries

摘　　要：以台湾青枣为原料,以优异的酵母对其进行发酵,通过感官品评、单因素试验和Box-Behnken试验研究了发酵温度、SO2添加量及酵母添加量对果酒发酵的影响,建立各影响因素的回归方程,并结合响应面分析法,得出台湾青枣果酒酿制品质最佳的条件是发酵温度为20.56℃,酵母添加量为0.11%,SO2添加量为81.51 mg/L;利用气相色谱质谱联用技术(GC-MS)对青枣果酒香气进行分析鉴定,结果表明:从青枣果酒中共鉴定出78种香气物质,占总峰面积的99.86%;其香气物质主要是异戊醇、辛酸乙酯、癸酸乙酯及癸酸。As raw materials in green jujube,the conditions such as SO2concentration,added yeast amount and fermentation temperature were investigated to understand their effects on fermentation. Single factor experiments and Box-Behnken matrix design were used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose. The optimum fermentation conditions were determined as follows： fermentation temperature 20. 56℃,active dry yeast 0. 11%,SO2concentration 81. 51mg / L. The aroma components of Strawberry wine were extracted by solid-phase microextraction（ HS-SPME） and identified by gas chromatography-mass spectrometry（ GC-MS）. Seventy-eight aroma components were identified from Green jujube wine,accounting for 99. 86% of the total peak area. The main aroma compounds were Isoamyl alcohol,Octanoate,Ethyl decanoate and Decanoate.

关 键 词：青枣果酒 工艺 优化 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]