沙棘红曲酒发酵工艺的优化  

Optimization of fermentation technology of seabuckthorm red wine

作　　者：邓梦婕 李丽[1] 刘庆 李雨芹 DENG Meng-jie, LI Li, LIU Qing, LI Yu- qin(College of Biotechnology Engineering, Sichuan University of Science ＆ Engineering, Zigong 643000, Chin)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品工业科技》2018年第6期130-134,共5页Science and Technology of Food Industry

基　　金：泸州老窖科研奖学金项目(15ljzk07);四川理工学院人才引进项目(2015RC11)

摘　　要：以新鲜的沙棘为原料榨汁,接入活化好的酵母,并加入一定量的红曲共同制备沙棘红曲果酒。通过单因素实验、正交实验确定其最佳的发酵工艺,结果表明:发酵温度为28℃,初始糖度为22%,红曲添加量为24%,酵母接种量为8%,所得酒样的酒精度在11% ±0.5%vol,酸度适宜,色泽鲜红、透明,具有沙棘的果香味。同时利用GC-MS/MS检测了酒中的香气成分,沙棘红曲酒中醇类物质最多,酯类和酸类物质次之。Seabuckthorm red wine was produced by fresh seabuckthorm juice, red koji, angel yeast.The fermentation process was optimized by single-factor experiment and orthogonality experiment.The results showed that the best fermentation conditions were temperature 28℃ ,22% sugar, red koji inoculation dose 24% ,angel yeast inoculation dose 8% , 11% ± 0.5% vol of fruit wine was obtained which included clear, stylish and had a pure taste.At the same time,volatile flavor components was analyzed by GC-MS/MS, alcohols were the most, esters and acids were secondary.

关 键 词：沙棘汁 红曲 果酒 发酵 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]