甘蔗果酒补料分批发酵工艺优化及成分分析  

Optimization of fed batch fermentation technology and composition analysis of sugarcane fruit wine

作　　者：李秀萍 陆兵 郑平 梁宗余[1] 李楠[3] LI Xiuping;LU Bing;ZHENG Ping;LIANG Zongyu;LI Nan(Yibin Vocational and Technical College,Yibin 644003;Angel Yeast Co.,Ltd.,Yichang 443003;College of Life Science and Technology,Guangxi University,Nanning 530004)

机构地区：[1]宜宾职业技术学院,宜宾644003 [2]安琪酵母股份有限公司,宜昌443003 [3]广西大学生命科学与技术学院,南宁530004

出　　处：《中国食品添加剂》2023年第3期180-187,共8页China Food Additives

基　　金：南宁市西乡塘区科学研究与技术开发计划项目(2019012101);宜宾职业技术学院科技科研平台项目(ybzy21kypt-02);宜宾职业技术学院科研项目(21ZRZD-05)。

摘　　要：在研究甘蔗果酒分批发酵动力学的基础上,对甘蔗果酒补料分批发酵的补料时间、补料液添加量和补料液糖度进行单因素条件和正交试验优化,并分析其经济效益,以及检测甘蔗果酒的营养成分和卫生指标。结果表明,最优甘蔗果酒补料分批发酵条件为:补料时间为2.5 d、补料液糖度为29°Bx、补料液添加量为35%(v/v)。在此最优条件下,所得甘蔗果酒的产量、酒精度、原料平均消耗和酒精平均生成速率分别为0.405 L、15.8%(v/v)、1.833°Bx·L/d和1.067%vol·L/d,分别比分批发酵所得的甘蔗果酒提高了35%、12.27%、38.24%和51.49%。经检测,甘蔗果酒含15种氨基酸,氨基酸总含量为40.83 mg/100 mL,含有11种矿质元素,氰化物<0.02 mg/L,铅元素0.018 mg/L,无机砷0.05 mg/L,展青霉素、大肠杆菌数、菌落总数均未检出。补料分批发酵有利于提高甘蔗果酒的发酵效率,所得的甘蔗果酒是一种酒体橘黄清亮、口感柔顺清爽、具有愉悦酒香和甘蔗果香,且营养丰富、符合国家卫生标准的半甜型果酒。On the basis of dynamics study of sugarcane fruit wine fed-batch fermentation,fermentation time,amount of fed-batch solution and sugar content were optimized by single factor and orthogonal test. The economic benefits were analyzed,and nutritional composition and health indexes of sugarcane fruit wine were tested. The results showed that the optimal fermentation conditions of sugarcane fruit wine were as follows :fermentation time 2.5 days,fermentation liquid sugar 29 °Bx,and fermentation liquid amount 35%(v/v). Under the above optimal conditions,the yield,alcohol,average consumption of raw materials and average rate of alcohol production of sugarcane fruit wine were 0.405 L,15.8%(v/v),1.833 °Bx·L/d and 1.067% vol·L/d,respectively;compared with batch fermentation,all indexes were increased by 35%,12.27%,38.24% and 51.49%,respectively. The sugarcane fruit wine contained 15 kinds of amino acids and the total amino acids was 40.83 mg/100 mL. It also contained 11 kinds of mineral elements,cyanide < 0.02 mg/L,lead 0.018 mg/L and inorganic arsenic 0.05 mg/L. The number of picillin,Escherichia coli and the total number of colonies were not detectable. Fed-batch fermentation helps to improve fermentation efficiency of sugarcane fruit wine. The sugarcane fruit wine obtained was semi-sweet with orange color,smooth and refreshing taste,pleasant wine flavor and sugarcane fruit flavor. It is rich in nutrition and meets the national standard of semi-sweet fruit wine.

关 键 词：甘蔗果酒 补料分批发酵 经济效益 成分分析 

分 类 号：TS261.4[轻工技术与工程—发酵工程]