红枣干红甲醇的控制研究  

Research on the Control of Methanol in Dry Red Jujube Wine

作　　者：张倩茹 尹蓉 殷龙龙 王贤萍 梁志宏 ZHANG Qianru;YIN Rong;YIN Longlong;WANG Xianping;LIANG Zhihong(Institute of Pomology,Shanxi Agricultural University,Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology,Taiyuan,Shanxi 030031,China;Shanxi Functional Food Research Institute,Shanxi Agricultural University,Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西农业大学果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031 [2]山西农业大学山西功能食品研究院,特色农产品加工山西省重点实验室,山西太原030031

出　　处：《农产品加工》2021年第16期23-25,共3页Farm Products Processing

基　　金：山西省重点研发计划项目(201903D221054);山西省科技厅青年基金项目(201701D221200);山西省农业科学院项目(YCX2018D2T12);山西省农业科学院农谷研发专项项目(YGG1617);山西省农业科学院攻关项目(YGG17036)。

摘　　要：研究果胶的控制对甲醇生成量的影响,采用气相色谱法测定红枣干红中甲醇含量。结果表明,采用高温提汁、果胶酶处理、物理电场去除果胶、添加果胶酶抑制剂均可以控制由果胶分解导致的甲醇产生。以期为山西省枣酒企业解决红枣干红甲醇超标问题、提高产品质量提供理论依据。To study the effect of pectin control on methanol production,the methanol content in dry red jujube wine was determined by gas chromatography method.The results showed that the use high-temperature juice extraction,pectinase treatment,physical electric field to remove pectin,and addition of pectinase inhibitors can control the production of methanol caused by decomposing of pectin.In order to solve the problem of exceeding of methanol in dry red jujube,improve the quality of products and provide a theoretical basis.

关 键 词：红枣干红 甲醇 控制 

分 类 号：TS262.7[轻工技术与工程—发酵工程]