树莓格瓦斯发酵过程中品质研究  

Quality Research of Raspberry Kvass in the Processing of Fermentation

作　　者：韩宗元[1] 李晓静[1] 孙菡[1] 王家庆[1] 肖志刚 HAN Zongyuan;LI Xiaojing;SUN Han;WANG Jiaqing;XIAO Zhigang(College of Life and Engineering,Shenyang Institute of Technology,Fushun 113122,China;College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品与生物技术学报》2018年第1期58-64,共7页Journal of Food Science and Biotechnology

基　　金：国家星火计划项目(2015GA650007)

摘　　要：将树莓进行发酵处理加工成树莓格瓦斯,有利于人体对营养物质的吸收和利用。将树莓榨汁添加到大麦芽的糖化液中,再加入活化的酵母菌进行发酵,测定树莓格瓦斯的理化品质和感官品质。采用GC-MS对树莓格瓦斯的香气成分进行分析,结果表明:树莓格瓦斯的理化品质和感官品质呈显著相关性(P<0.05)。树莓格瓦斯中主要的香气成分为含羟基和酯类物质,并且含羟基和酯类物质的气味活性值最大,其中辛酸乙酯、癸酸乙酯、苯乙醇气味活性值分别为226、15.41、15.24,远远高于其他香气物质,说明这3种物质对气味贡献最大。树莓格瓦斯的香气成分对其感官品质起到重要作用。Raspberry is the king of fruits of the third generation and raspberry is able to be processed into raspberry kvass by fermentation,which can be helpful for human to make use of nutrients.Raspberry juice is added to the malt saccharification liquid,in which yeasts after activation are put.By analysis of correlation,physicochemical quality and sensory quality of raspberry kvass are determined.By GC-MS,aroma components of raspberry kvass are analyzed.Results showed that physicochemical quality and sensory quality had obvious correlation(P<0.05).Raspberries kvass mainly contains hydroxyl and ester in aroma components,whose odor activity values reach the maximum.Among them,odor activity values of octanoic acid ethyl ester,decanoic acid ethyl ester and benzene ethanol are 226,15.41,15.24,respectively,which are much higher than those,so three kinds of aroma components have the largest contribution to smell.In conclusion,aroma components of raspberry kvass have important effects on its sensory quality.

关 键 词：树莓格瓦斯 理化品质 感官品质 相关性 香气成分 气味活性值 

分 类 号：TS262.7[轻工技术与工程—发酵工程]