枸杞酒酿造技术及香气分析研究进展
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摘要
近年人们对于保健养生日益重视,枸杞酒因其独特营养功能优势而为消费者广泛关注。该文就枸杞酒发展现状,酿造技术包括酿酒原料选择、外源酶添加、成分调整、酵母菌筛选和选育、发酵温度、陈酿、澄清方法等,以及枸杞酒香气分析研究进展展开论述,提出了目前存在的问题,并展望其未来发展,旨在为枸杞深加工产业助力,为枸杞酒产品开发与推广提供参考。
People have paid more and more attention on health care in recent years, the wolfberry wine has been widely concerned by consumers because of its unique nutritional function advantages. In this paper, the development status of wolfberry wine, the brewing technology including raw material selection, exogenous enzyme addition, composition adjustment, yeast screening and breeding, fermentation temperature, aging, clarification methods, etc., as well as the aroma analysis were discussed. The currently existed problems were proposed, and the future development was prospected. The aim of this paper was to help the deep processing industry of wolfberry and provide the reference for the development and promotion of wolfberry wine.
People have paid more and more attention on health care in recent years, the wolfberry wine has been widely concerned by consumers because of its unique nutritional function advantages. In this paper, the development status of wolfberry wine, the brewing technology including raw material selection, exogenous enzyme addition, composition adjustment, yeast screening and breeding, fermentation temperature, aging, clarification methods, etc., as well as the aroma analysis were discussed. The currently existed problems were proposed, and the future development was prospected. The aim of this paper was to help the deep processing industry of wolfberry and provide the reference for the development and promotion of wolfberry wine.
引文
[1]宋长冰.枸杞产业现状及前景[J].中国林副特产,2001(3):32-33.
[2]YIN G,DANG Y.Optimization of extraction technology of the Lycium barbarum polysaccharides by Box-Behnken statistical design[J].Carbohydr Polym,2008,74(3):603-610.
[3]PIAO M,MURATA Y,ZHU B,et al.Changes in carotenoid content and its composition during maturation of Fructus lycii fruits[J].Jpn J Food Chem,2005,12:35-39.
[4]LE K,CHIU F,NG K.Identification and quantification of antioxidants in Fructus lycii[J].Food Chem,2007,105(1):353-363.
[5]OLIVIER P.Goji(Lycium barbarum and L.chinense):Phytochemistry,pharmacology and safety in the perspective of traditional uses and recent popularity[J].Planta Medica,2010,76(1):7-19.
[6]CHANG R C C,SO K F.Use of anti-aging herbal medicine,Lycium barbarum,against aging-associated diseases.What do we know so far?[J].Cell Molecul Neurobiol,2008,28(5):643-652.
[7]BAN Z,WEI W,YANG X,et al.Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry(Lycium barbarum)[J].Int J Food Sci Technol,2015,50(4):1019-1025.
[8]YING Z,FEREIDOON S,MARIAN N.Phytochemicals and health benefits of goji berries.In dried fruits:phytochemicals and health effects[M].Hoboken:John Wiley&Sons,2013:133-144.
[9]曹林,张爱玲.我国枸杞产业发展的现状阶段与趋势分析[J].林业资源管理,2015,2:4-9.
[10]周飘飘.宁夏红营销战略管理分析[J].商,2016(8):87-88.
[11]杨天英.枸杞酒生产工艺初探[J].中国酿造,2005,24(12):51-53.
[12]JIE R,SHAOYANG W,YAN N,et al.The impact of over-maturation on the sensory and nutritional quality of Gouqi(Chinese wolfberry)wine[J].J Inst Brew,2018,124(1):57-67.
[13]刘延琳,惠竹梅,张予林,等.枸杞鲜果与干果发酵酒成分分析对比研究[J].中国食品学报,2004,4(3):59-62.
[14]成周霞,李娟,吴昊,等.保健型银杏枸杞酒的发酵工艺研究[J].酿酒,2016,43(4):71-75.
[15]吴昊,李秀秀.石榴枸杞酒发酵工艺的响应面优化分析[J].食品与发酵工业,2018,44(3):146-150.
[16]高艳芳,豆海港,曹德玉.小米枸杞酒的酿造工艺研究[J].农产品加工,2014(3):26-27.
[17]王治同,林柯,于雷,等.酸浆枸杞酒的研制[J].酿酒科技,2009(12):72-73.
[18]陆晓滨,赵祥忠,刘庆军.干酵母发酵生产枸杞酒的研究[J].酿酒,2003,30(1):78-80.
[19]汤卫华,曹天一,王立晖,等.枸杞酒枸杞酶解条件的研究[J].中国酿造,2014,33(6):103-106.
[20]赵智慧.前处理工艺对鲜枸杞发酵酒品质的影响研究[J].酿酒,2017,44(4):118-121.
[21]安冬梅,宋长冰,王文娟.影响枸杞酒品质的因素及其控制措施[J].中国酿造,2006,25(7):52-54.
[22]YUNMEI S,TING Z,HUIWEI L,et al.Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine[J].J Inst Brew,2016,122(3):446-451.
[23]PATRICIA A H,RANDY W,GAVIN L S.Conventional measurements of sulfur dioxide(SO2)in red wine overestimate SO2antimicrobial activity[J].Am J Enol Viticult,2018,69:210-220.
[24]刘亚,刘建花,张惠玲,等.枸杞酒发酵主要代谢产物对类胡萝卜素降解的影响[J].食品科学,2017,38(14):36-41.
[25]赵璐,刘建花,张惠玲,等.不同酵母菌在枸杞酒酿造过程中对类胡萝卜素降解的影响[J].食品工业科技,2018,39(14):120-125.
[26]胡亚平,李宗军,王燕,等.枸杞酒酵母菌的筛选及特性研究[J].湖南农业大学学报,2000,26(4):310-314.
[27]汤卫华,殷海松,吕春晖,等.枸杞酒发酵菌种的筛选及其香气分析[J].中国酿造,2014,33(10):63-66.
[28]张惠玲.细胞融合构建枸杞酒专用酵母的研究[J].中国酿造,2010,29(11):141-144.
[29]贺晓光,辛世华,方海田.耐高糖度枸杞酒酵母菌的选育[J].食品工业科技,2011,32(2):181-182.
[30]刁小琴,关海宁,唐惕,等.浓香型枸杞酒酿造酵母的选育[J].中国酿造,2008,27(18):30-32.
[31]贺晓光,郭春香,王松磊.鲜枸杞汁发酵酒生产工艺研究[J].农业科学研究,2008,29(4):77-79.
[32]张惠玲.低温留糖发酵半甜型枸杞酒的研究[J].中国酿造,2008,27(7):53-55.
[33]董建方.枸杞果酒低温发酵工艺技术对比传统技术的优势[J].酿酒,2016,43(6):78-80.
[34]FERN魣NDEZ S B,CADAH魱A E,魣LAMO M,et al.Volatile compounds in acacia,chestnut,cherry,ash,and oak woods,with a view to their use in cooperage[J].J Agr Food Chem,2009,57(8):3217-3227.
[35]GUCHU E,D魱AZ-MAROTO M,P魪REZ-COELLO M,et al.Volatile composition and sensory characteristics of chardonnay wines treated with american and hungarian oak chips[J].Food Chem,2006,99(2):350-359.
[36]FERN魣NDEZ S B,CADAH魱A E,魣LAMO M,et al.Effect of size,seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them[J].Anal Chim Acta,2010,660(1):211-220.
[37]SANZA M D A,DOMI魱NGUEZ I N,C魣RCEL LM.Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips[J].Anal Chim Acta,2004,513(1):229-237.
[38]MEICAN N,JUN H,YAO J,et al.Volatiles and antioxidant activity of fermented Goji(Lycium Chinese)wine:Effect of different oak matrix(barrel,shavings and chips)[J].Int J Food Propert,2017,20(2):2057-2069.
[39]LOPEZ F,PESCADOR P,GUELL C.Industrial vinegar clarification by cross-flow microfiltration:effect on color and polyphenol content[J].JFood Eng,2005,68(1):133-136.
[40]张梦薇.不同澄清方法对枸杞子酿造干酒澄清效果研究[J].中国食品添加剂,2016(9):169-173.
[41]范艳丽,田晓菊.壳聚糖、皂土对枸杞酒澄清效果和稳定作用研究[J].酿酒科技,2010(6):60-62.
[42]李平,张发亮.壳聚糖做澄清剂对枸杞酒中微量元素的影响[J].河南科技,2009(10):55.
[43]刘锐萍,籍保平,李博.三种澄清剂对枸杞酒澄清效果及其对枸杞多糖含量影响的研究[J].食品科学,2005,26(2):151-155.
[44]王花俊,刘利锋,张峻松.利用气相色谱-质谱法测定枸杞酒中的香味成分[J].河南农业科学,2011,40(8):210-212.
[45]剧柠,赵梅梅,柯媛,等.枸杞果酒用非酿酒酵母的分离筛选及香气成分分析[J].食品与发酵工业,2017(11):125-131.
[46]OUYANG X,YUAN G,REN J,et al.Aromatic compounds and organoleptic features of fermented wolfberry wine:Effects of maceration time[J].Int J Food Propert,2016,20(10):2234-2248.
[47]樊振江,高愿军,常广双,等.保健枸杞酒的配制及香气成分分析[J].酿酒,2008,35(2):84-86.
[48]万娜,戴国礼.枸杞深加工产业发展趋势的研究[J].食品安全质量检测学报,2018,9(20):5328-5332.
[49]李轶杰,马纪,涂亦娴,等.枸杞干红酒对小鼠抗疲劳、抗氧化作用的影响[J].新疆大学学报:自然科学版,2004,21(1):91-93.
[50]苗智慧,刘京生,余素清,等.枸杞酒对小鼠免疫功能的影响[J].河北中医,2001,23(9):716-717.
[51]樊振江,纵伟.枸杞酒抗疲劳和耐缺氧功能的研究[J].四川食品与发酵,2008,44(2):18-20.
[2]YIN G,DANG Y.Optimization of extraction technology of the Lycium barbarum polysaccharides by Box-Behnken statistical design[J].Carbohydr Polym,2008,74(3):603-610.
[3]PIAO M,MURATA Y,ZHU B,et al.Changes in carotenoid content and its composition during maturation of Fructus lycii fruits[J].Jpn J Food Chem,2005,12:35-39.
[4]LE K,CHIU F,NG K.Identification and quantification of antioxidants in Fructus lycii[J].Food Chem,2007,105(1):353-363.
[5]OLIVIER P.Goji(Lycium barbarum and L.chinense):Phytochemistry,pharmacology and safety in the perspective of traditional uses and recent popularity[J].Planta Medica,2010,76(1):7-19.
[6]CHANG R C C,SO K F.Use of anti-aging herbal medicine,Lycium barbarum,against aging-associated diseases.What do we know so far?[J].Cell Molecul Neurobiol,2008,28(5):643-652.
[7]BAN Z,WEI W,YANG X,et al.Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry(Lycium barbarum)[J].Int J Food Sci Technol,2015,50(4):1019-1025.
[8]YING Z,FEREIDOON S,MARIAN N.Phytochemicals and health benefits of goji berries.In dried fruits:phytochemicals and health effects[M].Hoboken:John Wiley&Sons,2013:133-144.
[9]曹林,张爱玲.我国枸杞产业发展的现状阶段与趋势分析[J].林业资源管理,2015,2:4-9.
[10]周飘飘.宁夏红营销战略管理分析[J].商,2016(8):87-88.
[11]杨天英.枸杞酒生产工艺初探[J].中国酿造,2005,24(12):51-53.
[12]JIE R,SHAOYANG W,YAN N,et al.The impact of over-maturation on the sensory and nutritional quality of Gouqi(Chinese wolfberry)wine[J].J Inst Brew,2018,124(1):57-67.
[13]刘延琳,惠竹梅,张予林,等.枸杞鲜果与干果发酵酒成分分析对比研究[J].中国食品学报,2004,4(3):59-62.
[14]成周霞,李娟,吴昊,等.保健型银杏枸杞酒的发酵工艺研究[J].酿酒,2016,43(4):71-75.
[15]吴昊,李秀秀.石榴枸杞酒发酵工艺的响应面优化分析[J].食品与发酵工业,2018,44(3):146-150.
[16]高艳芳,豆海港,曹德玉.小米枸杞酒的酿造工艺研究[J].农产品加工,2014(3):26-27.
[17]王治同,林柯,于雷,等.酸浆枸杞酒的研制[J].酿酒科技,2009(12):72-73.
[18]陆晓滨,赵祥忠,刘庆军.干酵母发酵生产枸杞酒的研究[J].酿酒,2003,30(1):78-80.
[19]汤卫华,曹天一,王立晖,等.枸杞酒枸杞酶解条件的研究[J].中国酿造,2014,33(6):103-106.
[20]赵智慧.前处理工艺对鲜枸杞发酵酒品质的影响研究[J].酿酒,2017,44(4):118-121.
[21]安冬梅,宋长冰,王文娟.影响枸杞酒品质的因素及其控制措施[J].中国酿造,2006,25(7):52-54.
[22]YUNMEI S,TING Z,HUIWEI L,et al.Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine[J].J Inst Brew,2016,122(3):446-451.
[23]PATRICIA A H,RANDY W,GAVIN L S.Conventional measurements of sulfur dioxide(SO2)in red wine overestimate SO2antimicrobial activity[J].Am J Enol Viticult,2018,69:210-220.
[24]刘亚,刘建花,张惠玲,等.枸杞酒发酵主要代谢产物对类胡萝卜素降解的影响[J].食品科学,2017,38(14):36-41.
[25]赵璐,刘建花,张惠玲,等.不同酵母菌在枸杞酒酿造过程中对类胡萝卜素降解的影响[J].食品工业科技,2018,39(14):120-125.
[26]胡亚平,李宗军,王燕,等.枸杞酒酵母菌的筛选及特性研究[J].湖南农业大学学报,2000,26(4):310-314.
[27]汤卫华,殷海松,吕春晖,等.枸杞酒发酵菌种的筛选及其香气分析[J].中国酿造,2014,33(10):63-66.
[28]张惠玲.细胞融合构建枸杞酒专用酵母的研究[J].中国酿造,2010,29(11):141-144.
[29]贺晓光,辛世华,方海田.耐高糖度枸杞酒酵母菌的选育[J].食品工业科技,2011,32(2):181-182.
[30]刁小琴,关海宁,唐惕,等.浓香型枸杞酒酿造酵母的选育[J].中国酿造,2008,27(18):30-32.
[31]贺晓光,郭春香,王松磊.鲜枸杞汁发酵酒生产工艺研究[J].农业科学研究,2008,29(4):77-79.
[32]张惠玲.低温留糖发酵半甜型枸杞酒的研究[J].中国酿造,2008,27(7):53-55.
[33]董建方.枸杞果酒低温发酵工艺技术对比传统技术的优势[J].酿酒,2016,43(6):78-80.
[34]FERN魣NDEZ S B,CADAH魱A E,魣LAMO M,et al.Volatile compounds in acacia,chestnut,cherry,ash,and oak woods,with a view to their use in cooperage[J].J Agr Food Chem,2009,57(8):3217-3227.
[35]GUCHU E,D魱AZ-MAROTO M,P魪REZ-COELLO M,et al.Volatile composition and sensory characteristics of chardonnay wines treated with american and hungarian oak chips[J].Food Chem,2006,99(2):350-359.
[36]FERN魣NDEZ S B,CADAH魱A E,魣LAMO M,et al.Effect of size,seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them[J].Anal Chim Acta,2010,660(1):211-220.
[37]SANZA M D A,DOMI魱NGUEZ I N,C魣RCEL LM.Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips[J].Anal Chim Acta,2004,513(1):229-237.
[38]MEICAN N,JUN H,YAO J,et al.Volatiles and antioxidant activity of fermented Goji(Lycium Chinese)wine:Effect of different oak matrix(barrel,shavings and chips)[J].Int J Food Propert,2017,20(2):2057-2069.
[39]LOPEZ F,PESCADOR P,GUELL C.Industrial vinegar clarification by cross-flow microfiltration:effect on color and polyphenol content[J].JFood Eng,2005,68(1):133-136.
[40]张梦薇.不同澄清方法对枸杞子酿造干酒澄清效果研究[J].中国食品添加剂,2016(9):169-173.
[41]范艳丽,田晓菊.壳聚糖、皂土对枸杞酒澄清效果和稳定作用研究[J].酿酒科技,2010(6):60-62.
[42]李平,张发亮.壳聚糖做澄清剂对枸杞酒中微量元素的影响[J].河南科技,2009(10):55.
[43]刘锐萍,籍保平,李博.三种澄清剂对枸杞酒澄清效果及其对枸杞多糖含量影响的研究[J].食品科学,2005,26(2):151-155.
[44]王花俊,刘利锋,张峻松.利用气相色谱-质谱法测定枸杞酒中的香味成分[J].河南农业科学,2011,40(8):210-212.
[45]剧柠,赵梅梅,柯媛,等.枸杞果酒用非酿酒酵母的分离筛选及香气成分分析[J].食品与发酵工业,2017(11):125-131.
[46]OUYANG X,YUAN G,REN J,et al.Aromatic compounds and organoleptic features of fermented wolfberry wine:Effects of maceration time[J].Int J Food Propert,2016,20(10):2234-2248.
[47]樊振江,高愿军,常广双,等.保健枸杞酒的配制及香气成分分析[J].酿酒,2008,35(2):84-86.
[48]万娜,戴国礼.枸杞深加工产业发展趋势的研究[J].食品安全质量检测学报,2018,9(20):5328-5332.
[49]李轶杰,马纪,涂亦娴,等.枸杞干红酒对小鼠抗疲劳、抗氧化作用的影响[J].新疆大学学报:自然科学版,2004,21(1):91-93.
[50]苗智慧,刘京生,余素清,等.枸杞酒对小鼠免疫功能的影响[J].河北中医,2001,23(9):716-717.
[51]樊振江,纵伟.枸杞酒抗疲劳和耐缺氧功能的研究[J].四川食品与发酵,2008,44(2):18-20.