果胶酶等三种添加剂对酸枣酒品质提升的研究  

Quality improvement of jujube wine by pectinase and other two additives

作　　者：贾金辉[1] 何丹 田晓玲[1] 高鲲[1] JIA Jinhui;HE Dan;TIAN Xiaoling;GAO Kun(Liaoning Agricultural Technical College,Yingkou 115009)

机构地区：[1]辽宁农业职业技术学院,营口115009

出　　处：《中国食品添加剂》2023年第7期167-173,共7页China Food Additives

基　　金：辽宁省教育厅科研经费项目(辽教办[2019]117号);辽宁省酸枣资源的开发及综合利用。

摘　　要：选取酿造酸枣酒中最主要的3种食品添加剂—果胶酶、偏重亚硫酸钾和壳聚糖为对象,研究其对酸枣酒品质的影响。以感官评分和酒精度为评价指标,进行果胶酶添加量、偏重亚硫酸钾添加量和壳聚糖添加量的单因素试验及响应面优化试验,确定酸枣酒品质最佳的食品添加剂用量:果胶酶添加量0.69 g/L、偏重亚硫酸钾添加量120 mg/L、壳聚糖添加量0.95 g/L,得到酸枣酒的感官评分为95分,外观澄清、酒香纯正、酒体完整、风味独特,酒精度12.1%vol,柠檬酸0.1 g/L,挥发酸为0.5 g/L,菌落总数12 CFU/mL,大肠菌群<3 MPN/100mL,符合国家相关标准。The effects of pectinase,potassium metabisulfite and chitosan on the quality of jujube wine were studied.Taking sensory score and alcohol content as evaluation indexes,the single factor test and response surface optimization experiments were carried out.The best processing conditions for jujube wine were:pectinase 0.69 g/L,potassium metabisulfite 120 mg/L,chitosan 0.95 g/L.Under the above conditions,the sensory scores of jujube wine was 95,with clear appearance,pure wine flavor,full-bodied wine and unique flavor.The alcohol content was 12.1%vol,citric acid was 0.1 g/L,and volatile acid was 0.5 g/L,the total number of colonies was 12 CFU/mL,the coliform group was<3 MPN/100 mL.The wine meets the relevant national standards.

关 键 词：酸枣酒 食品添加剂 酿造 响应面 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]