桑葚酒发酵工艺条件的优化研究  

Optimization Study on Fermentation Conditions of Mulberry Wine

作　　者：黄彭[1,2,3] 胡森 舒琳 秦文[3] 赖小娇 吴芳 HUANG Peng;HU Sen;SHU Lin;QIN Wen;LAI XIAO-jiao;WU Fang(Department of Quality Management and Inspection,Yibin University,Yibin 644000,China;Sichuan Key Lab.of Solid-State Fermentation Resource and Application,Yibin University,Yibin 644000,China;College of Food Science,Sichuan Agricultural University,Ya’an 625000,China)

机构地区：[1]宜宾学院质量管理与检验检测学部,四川宜宾644000 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]四川农业大学食品学院,四川雅安625000

出　　处：《保鲜与加工》2021年第3期91-96,103,共7页Storage and Process

基　　金：固态发酵资源利用四川省重点实验室项目(2016GTJ008);宜宾学院科研项目(2016PY02);国家级大学生创新创业训练计划项目(201910641036);宜宾学院科研启动项目(2019QD14)。

摘　　要：以新鲜桑葚为原料,在单因素试验的基础上,通过正交试验优化桑葚酒发酵工艺,并对发酵后香气成分进行了分析。结果表明,桑葚汁的最佳发酵工艺条件为:初始糖度180 g/L,KD酵母接种量5%,SO_(2)浓度40 mg/L,发酵温度25℃,在此条件下得到的桑葚酒酒精度为12.09%±0.16%,感官评分81.7±1.24分,发酵较彻底,所得桑葚酒色泽透明,无杂味,带有桑葚独特的滋味。GC-MS法共检测出相对质量分数大于1%的芳香物质11种。In the present study,the fermentation conditions of mulberry wine using fresh mulberry as raw material were optimized by orthogonal experiment on the basis of single factor tests.Results showed that the optimum fermentation parameters of mulberry wine were determined as follows:initial sugar degree of 180 g/L,KD yeast inoculation amounts of 5%,SO_(2) concentration of 40 mg/L,and fermentation temperature of 25℃.The alcohol content in mulberry wine was 12.09%±0.16%,and sensory score was 81.7±1.24 under these conditions.The prepared mulberry wine showed transparent color with unique taste of mulberry.Besides,11 kinds of aromatic substances with relative contents exceeding 1%were detected by gas chromatography-mass spectrometer.

关 键 词：桑葚 发酵 工艺 正交试验 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]