外源添加物对桑椹果酒挥发酸及风味的影响  

Effect of exogenous additives on the volatile acidity and flavor of mulberry wine

作　　者：左勇 陈静 张晶 许努谦 ZUO Yong;CHEN Jing;ZHANG Jing;XU Nuqian(College of Life Science,Sichuan Normal University,Chengdu 610101,China;Department of Quality Management and Inspection,Yibin University,Yibin 644000,China;College of Bioengineering,Chongqing University,Chongqing 400044,China;Chengdu Yuzhi Fruit Co.,Ltd.,Chengdu 610307,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]宜宾学院质量管理与检验检测学部,四川宜宾644000 [3]重庆大学生物工程学院,重庆400044 [4]成都裕智果业有限公司,四川成都610307

出　　处：《食品与发酵工业》2020年第20期171-177,共7页Food and Fermentation Industries

基　　金：四川省重点研发项目(2019YFN0016)。

摘　　要：为控制桑椹果酒挥发酸含量并提升果酒品质,分别考察酶(果胶酶、纤维素酶、糖化酶)和金属离子(Zn 2+、Mg 2+、K+、Ca 2+)对桑椹果酒挥发酸的影响,进一步对添加不同外源物质的桑椹果酒品质进行分析。结果表明,果胶酶、纤维素酶、糖化酶、Zn 2+、Mg 2+、K+均有助于降低桑椹果酒挥发酸含量,其最适添加量分别为:0.05%、0.1%、0.05%(均为体积分数,下同)、2 mmol/L、4 mmol/L、2 mmol/L,添加复合酶(0.05%果胶酶、0.1%纤维素酶、0.05%糖化酶)对挥发酸的控制效果最佳,与未添加酶制剂相比,其含量降低15.3%。对桑椹果酒的品质分析表明,添加复合酶的桑椹果酒发酵效果最好,挥发酸最低(0.66 g/L),游离氨基酸含量最高(532.11 mg/L),风味成分最丰富(33种),在有效控制果酒挥发酸的同时,保证了桑椹果酒的品质。To control the content of volatile acid and improve the quality of mulberry wine,influence of enzymes(pectinase,cellulase,saccharifying enzyme)and metal ions(Zn 2+、Mg 2+、K+、Ca 2+)on volatile acidity of mulberry wine were analyzed.Quality analysis of mulberry wine with different exogenous additives was also carried out.The results showed that pectinase,cellulase,saccharifying enzyme,Zn 2+,Mg 2+and K+could reduce the content of volatile acidity and the optimal dosage were 0.05%(volume fraction),0.1%,0.05%,2 mmol/L,4 mmol/L and 2 mmol/L respectively.Compound enzymes(0.05%pectinase,0.1%cellulose and 0.05%saccharifying enzyme)showed best controlling effect on volatile acidity.The content was 15.3%lower than that without adding enzymes.The mulberry wine which added compound enzymes had the lowest volatile acidity of 0.66 g/L,the highest free amino acids of 532.11 mg/L and the most abundant volatile flavor components of 33.The content of volatile acidity was controlled effectively,while the quality of mulberry wine was also guaranteed.

关 键 词：挥发酸 酶制剂 金属离子 游离氨基酸 挥发性风味成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]