Optimization of Technology for Increasing Total Ester Content of Jujube Wine by Adding Nutrients
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摘要
Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain,the effect of nutrients on the content of total ester in jujube wine was studied. The nutrients affecting the total ester content of jujube wine were glutamine,arginine,calcium chloride and biotin by Plackett-Burman design. Through the steepest ascent test,it was determined that the central points of the optimum addition of nutrients were glutamine 40 mg/L,arginine 50 mg/L,calcium chloride 35 mg/L and biotin 0. 25 mg/L,respectively.Through Box-Behnken experiment design,taking glutamine,arginine,calcium chloride and biotin as experimental factors,and the content of total ester in jujube wine as response value,the response surface optimization experiment was carried out and the verification experiment was also carried out. It was found that the response surface model can be used to predict the total ester content of jujube wine when nutritional elements were added. When the content of total ester in jujube wine was the highest,the optimal combination of nutrients was glutamine38. 8 mg/L,arginine 53. 8 mg/L,calcium chloride 35. 7 mg/L and biotin 0. 3 mg/L. At this point,the content of total ester in jujube wine was 628 mg/L,which was very close to the predicted value. Through the sensory evaluation of jujube wine,it was found that adding nutrients could help to improve the taste of jujube wine,and the fermentation method of jujube wine by adding nutrients was simple and feasible.
Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain,the effect of nutrients on the content of total ester in jujube wine was studied. The nutrients affecting the total ester content of jujube wine were glutamine,arginine,calcium chloride and biotin by Plackett-Burman design. Through the steepest ascent test,it was determined that the central points of the optimum addition of nutrients were glutamine 40 mg/L,arginine 50 mg/L,calcium chloride 35 mg/L and biotin 0. 25 mg/L,respectively.Through Box-Behnken experiment design,taking glutamine,arginine,calcium chloride and biotin as experimental factors,and the content of total ester in jujube wine as response value,the response surface optimization experiment was carried out and the verification experiment was also carried out. It was found that the response surface model can be used to predict the total ester content of jujube wine when nutritional elements were added. When the content of total ester in jujube wine was the highest,the optimal combination of nutrients was glutamine38. 8 mg/L,arginine 53. 8 mg/L,calcium chloride 35. 7 mg/L and biotin 0. 3 mg/L. At this point,the content of total ester in jujube wine was 628 mg/L,which was very close to the predicted value. Through the sensory evaluation of jujube wine,it was found that adding nutrients could help to improve the taste of jujube wine,and the fermentation method of jujube wine by adding nutrients was simple and feasible.
Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain,the effect of nutrients on the content of total ester in jujube wine was studied. The nutrients affecting the total ester content of jujube wine were glutamine,arginine,calcium chloride and biotin by Plackett-Burman design. Through the steepest ascent test,it was determined that the central points of the optimum addition of nutrients were glutamine 40 mg/L,arginine 50 mg/L,calcium chloride 35 mg/L and biotin 0. 25 mg/L,respectively.Through Box-Behnken experiment design,taking glutamine,arginine,calcium chloride and biotin as experimental factors,and the content of total ester in jujube wine as response value,the response surface optimization experiment was carried out and the verification experiment was also carried out. It was found that the response surface model can be used to predict the total ester content of jujube wine when nutritional elements were added. When the content of total ester in jujube wine was the highest,the optimal combination of nutrients was glutamine38. 8 mg/L,arginine 53. 8 mg/L,calcium chloride 35. 7 mg/L and biotin 0. 3 mg/L. At this point,the content of total ester in jujube wine was 628 mg/L,which was very close to the predicted value. Through the sensory evaluation of jujube wine,it was found that adding nutrients could help to improve the taste of jujube wine,and the fermentation method of jujube wine by adding nutrients was simple and feasible.
引文
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[2]ZHU QY,ZHANG QY,CAO J,et al.Cyclodextrin-assisted liquid-solid extraction for determination of the composition of jujube fruit using ultrahigh performance liquid chromatography with electrochemical detection and quadrupole time-of-flight tandem mass spectrometry[J].Food Chemistry,2016,213(15):4485-4493.
[3]FANG T,DUAN JA,SHEN X,et al.The protective effect of Zizyphus jujube fruit on carbon tetrachloride-induced hepatic injury in mice by antioxidative activities[J].Journal of Ethnopharmacology,2009,122(3):555-560.
[4]LAM CTW,GONG AGW,LAM KYC,et al.Jujube-containing herbal decoctions induce neuronal differentiation and the expression of anti-oxidant enzymes in cultured PC12 cells[J].Journal of Ethnopharmacology,2016,188(2):275-283.
[5]LI Q,LI XM,ZHANG QR,et al.Optimization of fermentation process for jujube wine and analysis of flavor components[J].Northern Horticulture,2017,41(12):136-141.(in Chinese).
[6]YIN XJ,CHEN G,JIAN SP,et al.Effects of diammonium phosphate on the fermentation performance and volatile composition of jujube wine[J].Food Science,2018,39(4):132-137.(in Chinese).
[7]KELKAR S,DOLAN K.Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider[J].Journal of Food Engineering,2012,109(3):588-589.
[8]TORREA D,VARELA C,UGLINAO M,et al.Comparison of inorganic and organic nitrogen supplementation of grape juice-Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast[J].Food Chemistry,2011,127(3):1072-1083.
[9]BRICE C,SANCHEZ I,TESNIERE C,et al.Assessing the mechanisms responsible for differences between nitrogen requirements of Saccharomyces cerevisiae wine yeasts in alcoholic fermentation[J].Applied and Environmental Microbiology,2014,80(4):1330-1339.
[10]SALLY-JEAN BELL,HENSCHKE PA.Implications of nitrogen nutrition for grapes,fermentation and wine[J].Australian Journal of Grape&Wine Research,2010,11(3):242-295.
[11]SCHMIDT SA,DILLON S,KOLOUCHOVA R,et al.Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition[J].Applied Microbiology&Biotechnology,2011,91(2):365-375.
[12]HERNANDEZ-ORTE P,IBARZ MJ,CACHO J,et al.Addition of amino acids to grape juice of the Merlot variety:Effect on amino acid uptake and aroma generation during alcoholic fermentation[J].Food Chemistry,2006,98(2):300-310.
[13]GUO XG,MA PX,WANG XH,et al.GB/T 15038-2006 analytical methods of wine and fruit wine[S].Beijing:Standards Press of China,2006.(in Chinese).
[14]HUANG XD,CHENG CX.Traditional continuous determine the total of acid and ester and aldehyde in Chinese distill sprits[J].Food Science,2004,25(5):70-72.(in Chinese).
[15]ZHAO HQ,SONG FX,JIANG XS,et al.Optimization of enzymatic hydrolysis of tartary buckwheat protein for preparing antibacterial peptides by Plackett-Burman and Box-Behnken designs[J].Food Science,2017,38(16):164-170.(in Chinese).
[16]ESMAEILI A,GHOLAMI M.Optimization and preparation of nanocapsules for food applications using two methodologies[J].Food Chemistry,2015(179):26-34.
[17]CHEN Y,LI XH,ZHANG WG.Optimization of fermentation of sweet potato wine and analysis of aroma components[J].Food Science,2017,38(10):155-161.(in Chinese).
[18]SONG J,LI DM,DENG XM,et al.Fermentation and aroma analysis of Jingbai pear wine[J].Transactions of the Chinese Society of Agricultural Machinery,2012,43(6):133-138.(in Chinese).
[19]ALBERTI A,ZARDO DM,DEMIATE IM,et al.Optimisation of the extraction of phenolic compounds from apples using response surface methodology[J].Food Chemistry,2014,149(4):151-158.
[20]CHEN Y,LI XH,ZHANG WG.Optimization of fermentation of sweet potato wine and analysis of aroma components[J].Food Science,2017,38(10):162-168.(in Chinese).
[21]CASAGRANDE M,ZANELA J,PEREIRA D,et al.Optimization of the extraction of antioxidant phenolic compounds from grape pomace using response surface methodology[J].Journal of Food Measurement and Characterization,2019,12(2):1120-1129.