混菌发酵紫山药酒工艺优化及品质分析研究  

Optimization of mixed-strain fermentation process of purple yam wine and its quality analysis

作　　者：谢晶晶 王水兴 吴凌伟 吴佳琪 XIE Jingjing;WANG Shuixing;WU Lingwei;WU Jiaqi(College of Food Science,Nanchang University,Nanchang 330047,China;Sino-german Joint Research Institute,Nanchang 330047,China)

机构地区：[1]南昌大学食品学院,江西南昌330047 [2]中德联合研究院,江西南昌330047

出　　处：《中国酿造》2024年第9期215-220,共6页China Brewing

基　　金：江西省重点研发计划(20192BBF60048)。

摘　　要：为改善紫山药酒风味,该研究用酿酒酵母(Saccharomyces cerevisiae)与德尔布有孢圆酵母(Torulaspora delbrueckii)混和发酵制备紫山药酒。以感官评分与酒精度为评价指标,通过单因素结合正交试验对其发酵工艺进行优化,同时分析德尔布有孢圆酵母的加入对紫山药酒抗氧化性、有机酸及挥发性成分的影响。结果表明,紫山药酒最优发酵工艺为:酿酒酵母接种量8%,德尔布有孢圆酵母接种量4.8%,蔗糖添加量20%,发酵温度23℃,发酵时间10d。在此条件下酿造的紫山药酒,感官评分为92分,酒精度为10.3%vol,总酚含量为508mg/L,花青素含量为185mg/L。德尔布有孢圆酵母的加入显著增加了紫山药酒的抗氧化能力、有机酸含量和挥发性香气成分,与酿酒酵母单菌发酵酒相比,其1,1-二苯基-2-三硝基苯肼(DPPH)、超氧阴离子与羟基自由基的清除率分别提高了11.2%、4.9%与2.8%;有机酸总量增加了0.52g/L;香气成分由11种升高到28种,酯类和醛类的种类和含量有所提升。综上,德尔布有孢圆酵母赋予了紫山药酒更多风味物质,在一定程度上提高了紫山药酒的品质。In order to improve the flavor of purple yam wine.11xed-stra1n temnentat1o11 of Saccharomyces cerevisiae and Terbospora delbuispora was used to produce puple yam wine.the fermentaton process of purple yam wine was optimized by sigle factor and orthogonal experments wit sensory score and alcohol content as evaluation indexes.Meanwlhile,the efects of 7,delbuispora addition on antioxidant properties,organic acid.and volatile flavor components of purple yam wine were analyzed.The results showed that the optimal fermentation process of purple yam wine was as follows:$.cerevisiae imoculum 8%,7.delbuensis inoculum 4.8%,sucrose addition 20%,fermentation temperature 23℃c,time 10 d Under the opti mized conditions,the sensory score of purple yam wine reached 92 points,the alcohol content was 10.3%vol,the total polyphenol content was 508 mglL and the anthocyanin content was 185 mgl.The addition of T,delbuispora significantly mncreased the antioxidant capacity.oreamic acid content and volatile aroma components of purple yam wine.Compared with single S,cerevisiae fermentation wine,the scavenging rates of 1.1-diphenyl-2-picryl hydrazyl(DpPH),superoxide amion and hydroxyl free radichl increased by 11.2%,4.9%and 2.8%,respectively.The total orgamic acids increased by 0.52 g/,the number of aroma components increased from 11 to 28,and the types and contents of esters and aldehydes increased.On the whole,the 1.delbuispora endowed purple yam wine with more flavor substances,and improved the quality of purple yam wine to some extent.

关 键 词：紫山药酒 混菌发酵 工艺优化 抗氧化 有机酸 挥发性风味成分 

分 类 号：TS261.2[轻工技术与工程—发酵工程]