黑参甜米酒加工工艺优化及挥发性成分测定  

Optimization of processing technology and determination of volatile components of black ginseng sweet rice wine

作　　者：陆宇轩 李可 台雪月 卢忠魁 郑萍 钟宝[1,2,3,4] 李凤林 LU Yu-Xuan;LI Ke;TAI Xue-Yue;LU Zhong-Kui;ZHENG Ping;ZHONG Bao;LI Feng-Lin(School of Food Science and Nutritional Engineering,Jilin Institute of Agricultural Science and Technology,Jilin 132101,China;Brewing Technology Innovation Center of Jilin Province,Jilin 132101,China;Jilin Institute of Agricultural Science and Technology“National Food and Nutrition Education Demonstration Base”,Jilin 132101,China;Jilin Province Grain Deep Processing School Enterprise Joint Technology Innovation Laboratory,Jilin 132101,China;School of Food Science and Engineering,Changchun University,Changchun 130022,China)

机构地区：[1]吉林农业科技学院食品科学与营养工程学院,吉林132101 [2]吉林省酿造技术科技创新中心,吉林132101 [3]吉林农业科技学院“国家食物与营养教育示范基地”,吉林132101 [4]吉林省谷物深加工校企联合技术创新实验室,吉林132101 [5]长春大学食品科学与工程学院,长春130022

出　　处：《食品安全质量检测学报》2024年第6期56-64,共9页Journal of Food Safety and Quality

基　　金：国家级大学生科技创新项目(202311439008);国家重点研发计划项目(2021YFD1600903);食品科学与工程校级重点学科(2023年)。

摘　　要：目的优化黑参甜米酒加工工艺,测定其挥发性成分。方法以黑参添加量、甜酒曲添加量、发酵时间、发酵温度进行单因素试验,通过正交试验确定最佳工艺。结果在黑参添加量为4%、甜酒曲添加量为2.0%、发酵温度30℃、发酵时间为72 h时的条件下感官评分最高,酒精度为15%vol,其理化指标及微生物指标符合相关标准。所得黑参甜米酒酒香浓郁并伴有黑参特有的香气,口感醇厚、色泽清亮。通过顶空-气相色谱-离子迁移谱法(headspace gas chromatography ion mobility spectrometry,HS-GC-IMS)分析,共鉴定出36个挥发性成分,其中成分明确的有29种,酸类6种、烃类2种、醇类6种、酯类4种、酚类1种、醛类7种、酮类3种。结论以黑参和糯米为原料制备黑参甜米酒,通过对黑参米酒加工工艺的优化,得到适宜的加工条件,通过HS-GC-IMS测定米酒中的挥发性成分,为新型米酒成分的分析提供参考,为米酒赋予黑参特有的保健功能。Objective To optimize the processing technology of black ginseng sweet rice wine and determine its volatile components.Methods The single factor test was carried out with the addition amount of black ginseng,the addition amount of sweet wine koji,fermentation time and fermentation temperature,and the optimal process was determined by orthogonal test.Results The sensory score was the highest under the conditions of 4%black ginseng,2.0%sweet wine koji,30℃fermentation temperature and 72 h fermentation time,the alcohol content was 15%vol,and the physicochemical and microbial indexes were in line with the relevant standards.The obtained sweet rice wine with black ginseng was rich in aroma,mellow in taste and clear in color.By headspace gas chromatography ion mobility spectrometry(HS-GC-IMS)analysis,36 volatile components were identified,including 29 kinds of definite components,6 kinds of acids,2 kinds of hydrocarbons,6 kinds of alcohols,4 kinds of esters,1 kinds of phenol,7 kinds of aldehydes and 3 kinds of ketones.Conclusion Black ginseng and glutinous rice are used as raw materials to make black ginseng sweet rice wine,and suitable processing conditions are obtained by optimizing the processing technology of black ginseng rice wine.The volatile components in rice wine are determined by HS-GC-IMS,which provide reference for the analysis of new rice wine components,and it gives rice wine the unique health care function of black ginseng.

关 键 词：黑参 米酒 挥发性成分 工艺优化 顶空-气相色谱-离子迁移谱法 

分 类 号：TS261.4[轻工技术与工程—发酵工程]