香梨慕萨莱思产品研发及响应面优化研究  

Research on Product Development and Response Surface Optimization of Msalais Pear

作　　者：李瞻君 张晓栋 龙碧秀 曹云 侯旭杰[1] LI Zhanjun;ZHANG Xiaodong;LONG Bixiu;CAO Yun;HOU Xujie(College of Food Science and Engineering,Xinjiang Production Construction Group Key Laboratory of Agricultural Products Deep Processing in South Xinjiang,Tarim Univercity,Alar,Xinjiang 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《农产品加工》2025年第5期1-10,共10页Farm Products Processing

基　　金：“慕萨莱思新产品研制及副产物综合利用技术研究”的部分研究成果(2022B02024-3)。

摘　　要：选用新疆库尔勒香梨与和田红葡萄,酿制出一款香梨慕萨莱思。保持传统酿造工艺,通过响应面优化试验探讨香梨慕萨莱思生产中果汁浓缩温度、浓缩时间、香梨浓缩汁或鲜榨汁添加量对慕萨莱思品质的影响。香梨慕萨莱思最佳工艺参数为香梨鲜榨汁添加量30%,浓缩锅油浴温度160℃,浓缩时间121 min。在此条件下香梨慕萨莱思的口感丰富、风味独特、香气浓郁、酸甜适中,酒精度为12.01%,pH值为3.88,总糖质量浓度为38.28 g/L,总酸质量浓度为6.53 g/L,总酚质量浓度为683 mg/L;仅添加葡萄浓缩汁发酵的传统慕萨莱思总酚质量浓度为504 mg/L,香梨慕萨莱思的总酚质量浓度明显高于传统慕萨莱思。通过UPLC-VION IMS Qtof对添加香梨鲜榨汁发酵的慕萨莱思产品进行分析鉴定,得到88种化合物。香梨慕萨莱思产品的研发,改变了传统慕萨莱思原料单一或浓缩工艺导致原果香气成分的部分损失,丰富了慕萨莱思产品种类,新产品的研发为慕萨莱思产业的发展提供了新思路。In this study,Xinjiang Korla fragrant pear and Hetian red grape were selected to brew a fragrant pear Musalais.Maintaining the traditional brewing process,the effects of juice concentration temperature,concentration time,and the amount of concentrated pear juice or fresh juice added on the quality of Musalais were investigated by response surface optimization experiments.The optimum process parameters of Musalais were as follows:the addition amount of fresh pear juice accounted for 30%of the total amount,the oil bath temperature of the concentrating pot was 160℃,the concentration time was 121 min.The fragrant pear Musalais product has a richer taste,unique flavor,stronger aroma,and moderate sweet and sour.The alcohol content was 12.01%.The pH value was 3.88,the total sugar was 38.28 g/L,the total acid was 6.53 g/L,the total phenol content was 683 mg/L,the total phenolic content of traditional Musalaisi fermented by adding only grape juice concentrate was 504 mg/L,the total phenol content of fragrant pear Musalais was significantly higher than that of traditional Musalais.The Musalais products fermented with fresh pear juice were analyzed and identified by UPLC-VION IMS Qtof,and 88 compounds were obtained.The research and development of fragrant pear Musalais products had changed the partial loss of original fruit aroma components caused by the single or concentrated process of traditional Musalais raw materials,and enriched the variety of Musalais products.The research and development of new products provided new ideas for the development of Musalais industry.

关 键 词：慕萨莱思 和田红葡萄 香梨汁 成分分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程]