发酵和浸泡工艺对山楂酒安全指标的影响  

Effect of Fermentation and Soaking on Hawthorn Wine Security

作　　者：贾荣杰 张涵 金新晨 韩迎迎 杜金华[1] JIA Rongjie;ZHANG Han;JIN Xinchen;HAN Yingying;DU Jinhua(School of Food Science and Engineering,Shan Dong Agricultural University,Taian,271000,Shandong,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000

出　　处：《酿酒》2024年第1期53-59,共7页Liquor Making

基　　金：低值苹果、山楂酒精发酵蒸馏新产品及其食品安全关键题解决方案与推广示范。

摘　　要：为了探究不同浸泡比例和酿造工艺对山楂酒品质的影响,比较了浸泡山楂酒、发酵山楂酒两种工艺对山楂酒中氰化物、氨基甲酸乙酯、展青霉素等食品安全关键指标的影响。结果发现,随着山楂用量的增加,浸泡酒中氰化物含量增加,EC含量降低,但与原料间无比例关系。而山楂发酵酒中氰化物含量为0.078 mg/L,略高于浸泡酒,未检出EC。浸泡山楂酒和发酵山楂酒的氰化物和氨基甲酸乙酯均不超限量标准,制约山楂酒品质的主要因素是展青霉素。发酵山楂酒中展青霉素的含量高达109.17μg/kg,远超国家限量标准,而浸泡酒中仅为29.74~37.47μg/kg。综合安全指标,浸泡法制备的山楂酒更安全,并且浸泡比例为1∶1时其口感和风味更佳。采用发酵法制备山楂酒时,建议在发酵之前,先去除或钝化山楂果实上面的展青霉素生产菌,以杜绝展青霉素的产生。In order to explore fermentation and soaking on hawthorn wine the quality.We compared the fermented hawthorn wine and soak hawthorn wine with the soaking ratio of 1:1,1:2 and 1:3 respectively,investigated their effects on cyanide,ethyl carbamate and patulin production in hawthorn wine.The results indicated that with the increase of hawthorn materials,the cyanide increased and ethyl carbamate decreased in soaked wine,but it does not change proportionally with the increase of hawthorn materials.The cyanide in fermented hawthorn wine slightly higher than that in soaked wine,with the content of 0.078 mg/L,and no EC was detected in fermented hawthorn wine.The cyanide and ethyl carbamate did not exceed the limit standard in both soaked hawthorn wine and fermented hawthorn wine,and patulin was the main factor affected hawthorn wine quality.The content of patulin in fermented hawthorn wine was 109.17μg/kg,exceeding the limit standard,while it was 29.74-37.47μg/kg in soaked wine.Therefore,soaking preparation technology was more suitable for hawthorn wine making,and soaking ratio of 1:1 was better in taste and flavor.As for fermented hawthorn wine,it was suggested to remove or inactivate the patulin producing bacteria before fermentation and prevent the production of patulin.

关 键 词：山楂浸泡酒 山楂发酵酒 展青霉素 氨基甲酸乙酯 氰化物 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程] TS207.7