核桃雄花米酒发酵工艺优化及挥发性风味分析  

Optimization of fermentation process and analysis of volatile flavor compounds inwalnut male flower rice wine

作　　者：胡伯凯 张东亚 晏晔 HU Bokai;ZHANG Dongya;YAN Ye(Engineering Technology Research Center for Walnut of Guizhou Province,Guizhou Institute of Walnut,Guizhou Academy of Forestry,Guiyang 550005,China;Guizhou Light Industry Technical College,Guiyang 550005,China;Guizhou Provincial Light Industry Scientific Research Institute,Guiyang 550005,China)

机构地区：[1]贵州省林业科学研究院贵州省核桃研究所贵州省核桃工程技术研究中心,贵州贵阳550005 [2]贵州轻工职业技术学院,贵州贵阳550005 [3]贵州省轻工业科学研究所,贵州贵阳550005

出　　处：《中国酿造》2024年第12期131-136,共6页China Brewing

基　　金：贵州省林业科研项目(黔林科合J字[2024]09号);贵州省科技支撑计划项目(黔科合支撑[2021]一般103号);贵州省科技计划定向重点项目(黔科合支撑[2022]重点014号);贵州省科技计划项目(黔科合服企[2021]3号);贵州科学院省级科研专项(黔科院科专合字[2020]07号)。

摘　　要：为提高核桃雄花资源利用率,该研究以核桃雄花和糯米为主要原料,采用米酒曲发酵制备核桃雄花米酒,以感官评分和酒精度为评价指标,通过单因素及正交试验优化核桃雄花米酒制备工艺,采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对其挥发性风味物质组成进行分析,并采用相对气味活度值(ROAV)筛选关键挥发性香气成分。结果表明,核桃雄花米酒的最佳发酵工艺为核桃雄花添加量20%,米酒曲添加量4‰,发酵温度29℃,发酵时间7 d。在此最佳条件下,核桃雄花米酒酒体呈清亮淡棕色,有浓郁的核桃雄花和米酒芳香,感官评分为89.54分,酒精度为13.2%vol,还原糖含量为2.02 g/100 g,蛋白质含量为3.78 g/100 g,总酸含量为0.31 g/100 g,其理化及微生物指标均满足相关行业标准要求。在核桃雄花米酒中共检出30种挥发性风味物质,包括酯类19种、醇类3种、醛类3种、芳香族类3种、烷烃及酸类化合物各1种,其关键性香气化合物(ROAV>1)为辛酸乙酯、己酸乙酯、苯甲醛、棕榈酸乙酯、乙酸异戊酯和亚油酸乙酯。To improve the utilization rate of walnut male flowers,using sensory score and alcohol content as evaluation indexes,the walnut male flower rice wine was prepared with walnut male flower and glutinous rice as main raw materials.The fermentation process of walnut male flower rice wine was optimized through single-factor and orthogonal experiments,the volatile flavor compound composition was analyzed by headspace solid-phase microextraction(HS-SPME)combined with GC-MS,and the key volatile aroma components were screened using relative odor activity value(ROAV).The results showed that the optimal fermentation process were obtained as follows:walnut flower addition 20%,rice wine koji addition 4‰,fermentation temperature 29℃and time 7 d.Under these conditions,the walnut flower rice wine was bright and light brown in body,with rich aroma of walnut male flower and rice wine.The sensory score,alcohol content,reducing sugar content,protein content and total acid content of walnut male rice wine were 89.54 points,13.2%vol,2.02 g/100 g,3.78 g/100 g,0.31 g/100 g,respectively,and its physicochemical and microbiological indexes met the requirements of relevant industry standards.A total of 30 volatile flavor compounds were detected in the walnut flower rice wine,including 19 esters,3 alcohols,3 aldehydes,3 aromatics,1 alkane,and 1 acid and the key aroma components(ROAV>1)were ethyl caproate,ethyl hexanoate,benzaldehyde,ethyl palmitate,isoamyl acetate,and ethyl linoleate.

关 键 词：核桃雄花米酒 发酵工艺优化 正交试验 顶空固相微萃取-气质联用 挥发性风味物质 相对气味活度值 

分 类 号：TS262.4[轻工技术与工程—发酵工程]