固定化酵母酿造百香果玫瑰茄复合果酒发酵工艺优化  

Optimization of fermentation process of passion fruit-roselle complex fruit wine with immobilized yeast

作　　者：章雪玲 杨茜[1] 杨敏 管春花 王紫琳 陶亮[1,2,3,4] 田洋 ZHANG Xueling;YANG Qian;YANG Min;GUAN Chunhua;WANG Zilin;TAO Liang;TIAN Yang(School of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Engineering Research Centre ofMinistry of Education for the Development and Utilization of Food and Drug Resources,Kunming 650201,China;Yunnan Engineering Research Centre for Functional Foods of the Same Origin as Food and Drugs,Kunming 650201,China;Yunnan Key Laboratory of Precision Nutrition and Individualized Food Manufacturing,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]食药同源资源开发与利用教育部工程研究中心,云南昆明650201 [3]云南省药食同源功能食品工程研究中心,云南昆明650201 [4]云南省精准营养与个性化食品制造重点实验室,云南昆明650201

出　　处：《中国酿造》2025年第4期213-220,共8页China Brewing

基　　金：云南省重大科技专项(2019ZG00907-03);云南省省市一体化专项(202302AN360002);高层次科技人才及创新团队选拔专项(202305AS350025)。

摘　　要：为提高百香果和玫瑰茄的综合利用率,增加果酒品种多样性,以云南紫皮百香果为原料,添加玫瑰茄水提物,采用固定化酿酒酵母(Saccharomyces cerevisiae)发酵制备百香果玫瑰茄复合果酒,并评价其感官、理化、微生物等品质指标及抗氧化活性。以感官评分和酒精度为评价指标,通过单因素和响应面试验优化百香果玫瑰茄复合果酒发酵工艺。结果表明,百香果玫瑰茄复合果酒最佳发酵条件为初始糖度20°Bx,酵母接种量0.6%,发酵温度28℃和玫瑰茄水提物添加量10%。在此最优条件下,百香果玫瑰茄复合果酒酒色澄清,果香浓郁,具有独特的发酵风味,感官评分为87.8分,酒精度为10.0%vol,且其品质指标均符合NY/T 1508—2017《绿色食品果酒》的相关规定。复合果酒对1,1-二苯基-2-三硝基苯肼(DPPH)、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)、羟基和超氧阴离子自由基的清除率分别为73.7%、100%、89.2%和58.4%,表明百香果玫瑰茄复合果酒具有较好的抗氧化活性。In order to improve the comprehensive utilization rate of passion fruit and roselle,increase the variety diversity of fruit wine,using Yunnan purple skin passion fruit as raw material with addition of aqueous roselle extracts,the passion fruit-roselle complex fruit wine was prepared by immo-bilized Saccharomyces cerevisiae.The sensory,physicochemical,microbial quality indexes and antioxidant activity were evaluated.The fermentation process of the passion fruit-roselle complex fruit wine was optimized by single factor tests and response surface tests using sensory score and alcohol content as evaluation indexes.The results showed that the optimal fermentation conditions for passion fruit-roselle complex fruit wine were initial sugar 20°Bx,yeast inoculum 0.6%,fermentation temperature 28 C and roselle aqueous extract addition 10%.Under these optimal conditions,the complex fruit wine exhibited a clear color,rich fruit aroma,and unique fermented flavor,with a sensory score of 87.8 points and alcohol content of 10.0%vol,and all quality indicators met the relevant regulations specified in NY/T 15082017"Green Food-Fruit Wine."The scavenging rates of the complex fruit wine on 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH),2,2-biazobis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS),hydroxyl and superoxide anion radicals were 73.7%,100%,89.2%,and 58.4%,respectively.The results showed that passion fruit-roselle complex fruit wine had better antioxidant activities.

关 键 词：百香果 玫瑰茄 固定化酵母 复合果酒 发酵工艺优化 抗氧化活性 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]