红色红曲霉与酵母复合菌发酵柿子酒工艺优化及品质分析  

Process optimization and quality analysis of persimmon wine fermented by Monascus ruber and yeast

作　　者：罗泽宇 李晴 刘秀河[1] LUO Zeyu;LI Qing;LIU Xiuhe(Department of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学部,山东济南250353

出　　处：《中国酿造》2023年第4期181-186,共6页China Brewing

摘　　要：以柿子为原料,通过酵母菌与红色红曲霉(Monascus ruber)复合发酵制备柿子酒,采用单因素及正交试验优化其酿造工艺,对其理化、微生物指标进行检测及感官评价,并采用气相色谱-质谱(GC-MS)仪对其挥发性风味成分进行分析。结果表明,柿子酒最佳发酵工艺条件为:初始pH值4.90,接种活性酵母菌(0.2 g/L)与红色红曲霉(9%)于31℃发酵3 d。在此优化条件下,柿子酒酒精度达到12.45%vol,挥发性风味物质共检出41种,其中,醇类13种、酯类10种、酸类7种、醛类6种、烷烃类3种、酮类2种。相比酵母菌单菌发酵柿子酒,丁酸乙酯、丁酸苯乙酯、正庚醇和仲辛醇为复合菌发酵柿子酒中独有;此外,复合菌发酵柿子酒中苯乙醇、丙酮酸乙酯、乙酸乙酯相对含量分别提高了3.17%、0.40%、0.10%。Using persimmon as raw material,persimmon wine was prepared by mixed-strain fermentation of yeast and Monascus ruber.The brewing process was optimized by single factor and orthogonal experiments,and the physicochemical indexes,microbial indexes and sensory evaluation were determined,and the volatile flavor components were analyzed by GC-MS.The results showed that the optimum fermentation process conditions of persimmon wine were as follows:initial pH 4.90,active yeast inoculum 0.2 g/L and M.ruber inoculum 9%,fermentation temperature 31℃and time 3 d.Under the optimized conditions,the alcohol content of persimmon wine reached 12.45%vol,and 41 volatile flavor substances were detected,including 13 alcohols,10 esters,7 acids,6 aldehydes,3 alkanes,and 2 ketones.Compared with persimmon wine by yeast fermentation,the ethyl butyrate,phenethyl butyrate,n-heptanol and sec-octanol were unique in persimmon wine by mixed-strain fermentation.In addition,the relative contents of phenethyl alcohol,ethyl pyruvate,and ethyl acetate increased by 3.17%,0.40%and 0.10%,respectively.

关 键 词：柿子酒 红色红曲霉 酵母菌 复合菌发酵 发酵工艺优化 

分 类 号：TS262.7[轻工技术与工程—发酵工程]