混菌发酵低醇菠萝果酒的研究  

Study of Mixed Bacteria Fermentation of Low-Alcohol Pineapple Wine

作　　者：桂雪梅 张乐 焦士蓉 GUI Xuemei;ZHANG Le;JIAO Shirong(College of Food and Bioengineering,Xihua University,Chengdu 610039,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《食品科技》2023年第8期65-73,共9页Food Science and Technology

基　　金：澳新研究院重点实验室开放基金项目(AXYJ2022-011)。

摘　　要：为更好地提升菠萝果酒的品质,采用果酒酵母SY、RW混合发酵低醇菠萝果酒。首先,利用果胶酶酶解菠萝原浆,以菠萝原浆的固形物含量为评价指标,通过单因素实验和正交实验优化菠萝原浆酶解工艺条件;然后,以菠萝果酒感官得分为指标,在单因素实验基础上,采用响应面法对混菌发酵菠萝果酒的工艺条件进行优化;最后,采用气相色谱-质谱法(Gas chromatography-mass spectrometry,GC-MS)对发酵菠萝果酒的香气成分进行测定。结果表明,最佳酶解工艺参数为果胶酶用量80 mg/L、酶解温度55℃、酶解时间2.5 h,最佳发酵工艺参数为果酒酵母菌剂比SY型:RW型=1:1、酵母接种量0.04%、加糖量9%、发酵时间8 d、发酵温度24℃。测得由最佳工艺酿造的菠萝果酒pH值=3.07±0.04,总酸含量(9.6±0.2)g/L,可溶性固形物含量(3.2±0.1)°Brix,总糖含量(5.6±0.1)g/L,酒精度(6.2±0.1)%vol,香气成分共36种,以酯类和醇类为主,分别有15种和9种,各占总香气成分的30.08%和46.78%,酯类、醛类、硫醇类是关键香气成分。In order to better enhance the quality of pineapple wine,mixed fermentation of low-alcohol pineapple wine with Saccharomyces cerevisiae SY and RW was carried out.Firstly,the pineapple puree was digested by pectinase,and the solid content of pineapple puree were taken as the evaluation index,and the enzymatic hydrolysis process conditions of pineapple puree were optimized by single-factor experiment and orthogonal experiment.Then,taking the sensory score of pineapple wine as the index,the process conditions of mixed fermentation pineapple wine were optimized by the response surface method on the basis of single-factor experiments.Finally,the aroma composition of the fermented pineapple wine was determined by gas chromatography-mass spectrometry(GC-MS).The results showed that the optimal enzymatic hydrolysis process parameters were the enzyme dosage of 80 mg/L,the enzyrnolysis temperature was 55℃,the enzymolysis time was 2.5 h,The optimal fermentation process parameter were the ratio of fruit wine yeast to SY type:RW type=1:1,yeast inoculum 0.04%,sugar addition amount 9%,fermentation time 8 d,fermentation temperature 24℃.Pineapple cider produced by the best process was measured with a pH of 3.07±0.04,a total acid content of(9.6±0.2)g/L and a soluble solids content of(3.2±0.1)°Brix,total sugar content(5.6±0.1)g/L,alcohol content(6.2±0.1)%vol,a total of 36 kinds of aroma components,mainly esters and alcohols,there were 15 and 9 kinds of respectively,each accounting for 30.08%of the total aroma components and 46.78%,esters,aldehydes and thiols were the key aroma components.

关 键 词：菠萝酒 混菌发酵 低醇酒 香气成分分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]