黑化红枣酒蒸馏过程中主要挥发性风味物质变化及蒸馏工艺研究  

Main Volatile Flavor Compounds and Distillation Process during Distillation of Blackened Jujube Wine

作　　者：高琳[1] 梁咏雪 张仁堂[1] 纪庆柱[1] GAO Lin;LIANG Yong-xue;ZHANG Ren-tang;JI Qing-zhu(Key Laboratory of Food Processing Technoldgy and Quality Control in Shandong Province,College of Food Science and Engineecing,Shandong Agricultural University,Taian 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《食品工业科技》2020年第12期181-185,213,共6页Science and Technology of Food Industry

基　　金：山东省重点研发计划项目(2016GNC113015);山东省2017年度农业重大应用技术创新项目;2019年度山东省重点研发计划(公益类专项,2019GNC106061)。

摘　　要：以酒精度7%vol的黑化红枣酒为基酒,研究蒸馏过程中酒精度、挥发性风味物质的变化规律,并以挥发性物质含量及感官评价为标准,确定黑化红枣酒最适蒸馏工艺。采用顶空固相微萃取-气质联用技术主要对蒸馏酒中酯类、醇类、醛类、酸类等挥发性物质进行检测。结果表明,酒精度随蒸馏过程的进行逐渐降低,降至2.4%vol时停止蒸馏;二次蒸馏过程中醇类、酯类、醛类酒头中含量较高,含量随蒸馏过程逐渐降低,部分醇类、酸类及醛类酒尾中含量高,随蒸馏过程呈上升趋势。通过对两次蒸馏过程酒精度和二次蒸馏不同掐酒头量和去酒尾量所得馏出液的挥发性风味物质含量及感官评定结果分析,最终确定黑化红枣酒蒸馏工艺为:一次蒸馏馏出液收集体积为原液的35%,平均酒精度27.4%vol,二次蒸馏截取酒头量为一次馏出液体积的2%,去酒尾量为一次馏出液体积的20%,总馏出液收集体积为一次馏出液体积的46%。Blackened jujube wine with alcohol content of 7%vol was used as the base liquor to study the change rules of alcohol content and volatile flavor substances in the distillation process,and the content of volatile substances and sensory evaluation were taken as the criteria to optimize the distillation process of blackened jujube wine. Headspace solid phase microextraction and mass spectrometry were used to detect volatile substances such as esters,alcohols,aldehydes and acids in distilled liquor. The results showed that the alcohol content gradually decreases with the distillation process,and stopped distillation when the alcoholicity was 2.4%vol. In the second distillation process,the contents of alcohol,ester and aldehyde liquor heads were relatively high,and the contents gradually decreased with the distillation process. In some alcohol,acid and aldehyde liquor tails,the contents were relatively high,and the contents increased with the distillation process. Based on two different alcohol distillation and quadratic distillation device as well as wine head to feints the distillate obtained volatile flavor matter contents and sensory evaluation results analysis,the distillation process of blackened jujube wine was finally determined as follows:The volume of the distillate collected from one distillation was 35% of the original solution,the average alcohol contents was 27.4%vol,and the second distillation was intercepted. The volume of liquor head was 2% of the volume of primary distillate,the volume of liquor tail removal was 20% of that of primary distillate,and the volume of total distillate collection was 46% of that of primary distillate.

关 键 词：黑化红枣酒 挥发性风味物质 感官评价 馏分 蒸馏工艺 

分 类 号：TS261.2[轻工技术与工程—发酵工程]