柠檬蜂蜜酒发酵工艺优化及风味物质分析  

Fermentation process optimization and flavor components analysis of lemon mead

作　　者：涂世伟 陈泽敏 白卫东[1] 赵文红[1] 周朝晖 高苏娟[1] TU Shiwei;CHEN Zemin;BAI Weidong;ZHAO Wenhong;ZHOU Zhaohui;GAO Sujuan(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Pearl River Bridge BIO-TECH Co.,Ltd.,Zhongshan 528415,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东珠江桥生物科技股份有限公司,广东中山528415

出　　处：《中国酿造》2024年第12期237-241,共5页China Brewing

基　　金：广东省驻镇帮镇扶村项目(粤科函农字[2021]1056号)。

摘　　要：采用柠檬、槐花蜜为原料制备柠檬蜂蜜酒,通过单因素及正交试验确定其最佳发酵工艺,并采用常规检测方法、高效液相色谱(HPLC)法分析成品的理化指标、有机酸、氨基酸含量。结果表明,最佳发酵工艺条件为初始pH值4.0,初始糖度23°Bx,果酒酵母SY接种量7%,发酵温度22℃,发酵时间7 d。在此优化条件下,柠檬蜂蜜酒的感官评分为87.3分,酒精度为13.6%vol,总有机酸含量为7.9 g/L,维生素C含量为326.0 mg/L。HPLC分析共检出柠檬酸、琥珀酸、草酸、乙酸、丙酮酸、乳酸、莽草酸等8种有机酸,总含量为34.98 g/L,其中柠檬酸和琥珀酸为主;共检出16种游离氨基酸,总含量为(816.02±0.44)mg/L,包括7种人体必需氨基酸,其总含量(290.57±1.43)mg/L。The lemon mead was prepared with lemon and locust honey as raw materials,the optimal fermentation process was determined through single factor and orthogonal experiments,and the physicochemical indexes,organic acids,and amino acid contents were analyzed by conventional detection methods and HPLC.The results showed that the optimal fermentation process conditions were as follows:initial pH 4.0,initial sugar content 23°Bx,fruit wine yeast SY inoculum 7%,fermentation temperature 22℃and time 7 d.Under these optimal conditions,the sensory score,the alcohol content,the contents of total organic acid and vitamin C of lemon mead were 87.3 points,13.6%vol,7.9 g/L and 326.0 mg/L,respectively.A total of 8 organic acids were detected by HPLC,including citric acid,succinic acid,oxalic acid,acetic acid,pyruvate,lactic acid and shikimic acid.The total organic acid content was 34.98 g/L,among them,citric acid and succinic acid were dominant.A total of 16 free amino acids with total contents of(816.02±0.44)mg/L were detected,including 7 essential amino acids with total contents of(290.57±1.43)mg/L.

关 键 词：柠檬蜂蜜酒 发酵工艺优化 品质指标 风味物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]