不同超高压处理对红枣酒品质的影响  

Effect of different ultra-high pressure treatment on the quality of jujube wine

作　　者：黄韦菁 蔡文超 崔梦君 王玉荣[1,2] 单春会 郭壮[1,2] HUANG Weijing;CAI Wenchao;CUI Mengjun;WANG Yurong;SHAN Chunhui;GUO Zhuang(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Sauce-flavor Baijiu Solid State Fermentation Enterprise and School Joint Innovation Center,Xiangyang 441053,China;The Food College of Shihezi University,Shihezi 832000,China)

机构地区：[1]湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]襄阳市酱香型白酒固态发酵企校联合创新中心,湖北襄阳441053 [3]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2024年第12期231-236,共6页China Brewing

基　　金：南疆重点产业创新发展支撑计划(2022DB007);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)。

摘　　要：为探究超高压对红枣酒品质的影响,将酿酒酵母(Saccharomyces cerevisiae)HBUAS61676制备的红枣酒在50~600 MPa的压力下处理,研究不同压力处理后红枣酒理化指标、色泽、滋味和挥发性风味的变化。结果表明,超高压处理虽然对红枣酒的pH值没有显著影响(P>0.05),但显著影响红枣酒的可溶性固形物含量和酒精度(P<0.05);也显著影响红枣酒的色泽(P<0.05),且随着压强的增加,L^(*)值、a^(*)值和b^(*)值均呈现先降低再升高再降低的趋势;对红枣酒的滋味品质没有显著影响(P>0.05);可以显著增加电子鼻传感器W1C、W3C和W5C对红枣酒的响应值(P<0.05)。主成分分析(PCA)结果表明,当处理压强为300 MPa时,红枣酒的L^(*)值、a^(*)值和b^(*)值更高,分别为70.05、8.00和67.05,酒精度最高为7.83%vol,芳香类物质含量更高,品质更优。In order to investigate the effect of ultra-high pressure on the quality of jujube wine,the jujube wine prepared by Saccharomyces cerevisiae HBUAS61676 was treated at a pressure of 50-600 MPa,and the changes of physicochemical indexes,color,taste,and volatile flavor of jujube wine after different pressure treatments were studied.The results showed that ultra-high pressure treatment had no significant effect on the pH of jujube wine(P>0.05),but significantly affected the soluble solid content and the alcohol content(P<0.05).It could significantly affect the color of jujube wine(P<0.05),and with the increase of pressure,the L^(*)value,a^(*)value and b^(*)value showed a trend of first decreasing,then increasing,and then decreasing.There was no significant effect on the taste quality of jujube wine(P>0.05).The response values of sensors W1C,W3C and W5C of electronic nose to jujube wine could be significantly increased(P<0.05).The results of principal component analysis(PCA)showed that when the treatment pressure was 300 MPa,the L^(*)value,a^(*)value and b^(*)value of jujube wine was higher,which were 70.05,8.00,and 67.05,respectively,and the alcohol content was higher,the W1C,W3C,and W5C sensors sensitive to aromatic substances had higher response values and better quality of jujube wine.

关 键 词：超高压技术 红枣酒 电子舌 电子鼻 主成分分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]