发酵型刺梨绿茶酒工艺研究及挥发性成分分析  

Study on Fermentation Technique and Volatile Components Analysis of Fermented Rosa roxbunghii-Green Tea Wine

作　　者：张小勤 穆冯娜 何小杰 陈飞飞 陈玉琳 钟浪进 安焱林 吴广辉 李东 ZHANG Xiaoqin;MU Fengna;HE Xiaojie;CHEN Feifei;CHEN Yulin;ZHONG Langjin;AN Yanlin;WU Guanghui;LI Dong(Department of Food Science and Engineering,Moutai Institute,Zunyi 564507,China)

机构地区：[1]茅台学院食品科学与工程系,贵州遵义564507

出　　处：《保鲜与加工》2025年第4期67-77,共11页Storage and Process

基　　金：贵州省科技计划项目(黔科合支撑〔2021〕一般115);遵义市科技与大数据局、茅台学院市校联合科技研发资金项目(遵市科合HZ字〔2023〕117号);茅台学院高层次人才科研启动经费项目(mygccrc〔2022〕092)。

摘　　要：为改善发酵型茶酒的品质,选用刺梨和绿茶为主要原料,通过单因素及正交试验优化发酵工艺条件,应用气相色谱-质谱联用技术(GC-MS)检测酒样中的挥发性风味成分。结果表明,刺梨绿茶酒最佳发酵工艺为:发酵时间9 d,发酵糖度22°Brix,酵母接种量0.4%,刺梨原液与茶汤体积比1∶5,发酵温度26℃,发酵初始pH值3.5。该工艺条件下,刺梨绿茶酒感官评分为84.2分,酒精度为12.73%vol,茶多酚含量为702.01 mg/L,VC含量为724.93 mg/100 mL,酒体色泽明亮、富有刺梨果香和茶香、口感柔和、余味甘甜。GC-MS结果显示,刺梨绿茶酒较好地保留了绿茶酒中的香味物质,刺梨的引入丰富了绿茶酒的酯类、醇类和酸类物质,赋予绿茶酒更多层次的果香、草香、花香和奶香,一定程度上改善了绿茶酒的品质,丰富了刺梨和绿茶加工产品的品类。To improve the qualities of fermented tea wine,Rosa roxbunghii and green tea were selected as the main raw materials.The fermentation technique conditions for R.roxbunghii-green tea wine were optimized through singlefactor and orthogonal experiments.Gas chromatography-mass spectrometry(GC-MS)was utilized to detect the volatile flavor compounds of the wine.The findings indicated that the optimal fermentation conditions for R.roxbunghii-green tea wine were as follows:fermentation time 9 days,fermentation sugar content 22°Brix,yeast inoculum 0.4%,volume ratio of R.roxbunghii juice to green tea soup 1:5,fermentation temperature 26℃,and initial fermentation pH value 3.5.Under these conditions,the sensory score of R.roxbunghii-green tea wine prepared was 84.2,with alcohol content of 12.73%vol,tea polyphenol content of 702.01 mg/L,and vitamin C content of 724.93 mg/100 mL.The resulting wine had bright color,rich R.roxbunghii aroma and green tea fragrance,soft mouthfeel and sweet aftertaste.GC-MS results demonstrated that R.roxbunghii-green tea wine better retained the aroma compounds of green tea wine,the incorporation of R.roxbunghii enriched the wines profile with esters,alcohols,and acids,endowed more layers of fruit,herb,floral,and milk aromas,improved the qualities of green tea wine to a certain extent,and broadened the category of R.roxbunghii and green tea processing products.

关 键 词：刺梨绿茶酒 发酵工艺 正交优化 挥发性香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]