脐橙全果酒发酵工艺优化及其与脐橙果汁酒风味物质的对比分析
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摘要
以脐橙全果为原料酿造脐橙全果酒,采用单因素试验和Box-Behnken试验设计,分析酵母接种量、发酵温度、发酵时间对脐橙全果酒发酵的影响。结果表明其最佳条件为:酵母接种量6.4%、发酵温度28℃、发酵14 d。同时,采用顶空固相微萃取法、利用气相色谱-质谱联用技术对脐橙全果酒和脐橙果汁酒风味物质进行分析。结果表明:在脐橙全果酒和脐橙果汁酒中分别检出25种和11种挥发性香气物质,且脐橙全果酒的香气活性成分主要为萜烯类,占香气成分的66.00%,而脐橙果汁酒的主要香气成分为醇类,所占比例为91.95%。
Whole navel oranges were utilized as raw material for fruit wine brewing. The effects of yeast inoculum amount, temperature and fermentation time on ethanol production and residual sugar concentration were analyzed by one-factor-at-a-time method and Box-Behnken experimental design. The optimal fermentation conditions were determined as follows: inoculum amount 6.4%, temperature 28 ℃ and fermentation time 14 days. The volatile flavor components of whole navel orange wine and navel orange juice wine were extracted by headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that 25 and 11 volatile aroma compounds were detected in whole navel orange wine and navel orange juice wine, respectively. The main aroma active components of whole navel orange wine were terpenes, which accounted for 66.00% of the total amount of aroma components, while the main aroma components of navel orange juice wine were alcohols, accounting for 91.95%.
Whole navel oranges were utilized as raw material for fruit wine brewing. The effects of yeast inoculum amount, temperature and fermentation time on ethanol production and residual sugar concentration were analyzed by one-factor-at-a-time method and Box-Behnken experimental design. The optimal fermentation conditions were determined as follows: inoculum amount 6.4%, temperature 28 ℃ and fermentation time 14 days. The volatile flavor components of whole navel orange wine and navel orange juice wine were extracted by headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that 25 and 11 volatile aroma compounds were detected in whole navel orange wine and navel orange juice wine, respectively. The main aroma active components of whole navel orange wine were terpenes, which accounted for 66.00% of the total amount of aroma components, while the main aroma components of navel orange juice wine were alcohols, accounting for 91.95%.
引文
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[25]刘丽媛,刘延琳,李华.葡萄酒香气化学研究进展[J].食品科学,2011,32(5):310-316.
[26]林文华,游雪燕,冯涛.对葡萄酒酒香酵母属不良风味抑制的研究进展[J].中国酿造,2013,32(5):5-8.DOI:10.3969/j.issn.0254-5071.2013.05.002.
[27]李凯,田淑芬,黄建全,等.二氧化碳浸渍法和传统法酿造条件下玫瑰香葡萄酒香气成分的对比分析[J].食品与发酵工业,2018,44(4):204-211.DOI:10.13995/j.cnki.11-1802/ts.015474.
[28]杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,35(12):115-119.DOI:10.7506/spkx1002-6630-201412022.
[29]SERKAN S,AHMET C,VINCENT V,et al.Characterization of the most odor-active volatiles of orange wine made from a Turkish cv.Kozan(Citrus sinensis L.Osbeck)[J].Journal of Agricultural and Food Chemistry,2008,56(1):227-234.DOI:10.1021/jf072231w.
[30]FAN G,XU X,QIAO Y,et al.Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations[J].European Food Research and Technology,2009,228(6):849-856.DOI:10.1007/s00217-008-0992-x.
[2]潘训海,刘新露,左勇.脐橙全汁果酒酿造技术研究[J].酿酒科技,2013(5):8-10.DOI:10.3969/j.issn.1001-9286.2013.05.003.
[3]张晓丹,李建婷,秦丹,等.柑橘酒的发酵工艺优化研究[J].中国酿造,2016,35(10):179-183.DOI:10.11882/j.issn.0254-5071.2016.10.040.
[4]安冬梅,孙爱红,孟长军.柑橘果酒加工工艺初探[J].北方园艺,2010(4):180-183.
[5]何彩梅.柑橘果酒酿造工艺研究进展[J].中国酿造,2016,35(3):10-12.DOI:10.11882/j.issn.0254-5071.2016.03.003.
[6]张涵,鲁周民,王锦涛,等.4种主要柑橘类香气成分比较[J].食品科学,2017,38(4):192-196.DOI:10.7506/spkx1002-6630-201704031.
[7]蒋继丰,方伟,张海龙,等.椪柑果酒酿造工艺参数的优化[J].中国酿造,2017,36(1):186-190.DOI:10.11882/j.issn.0254-5071.2017.01.039.
[8]康明丽,潘思轶,范刚,等.柑橘果酒酿造过程中挥发性风味化合物的变化[J].食品科学,2015,36(18):155-161.DOI:10.7506/spkx1002-6630-201518028.
[9]吴均,谢青松,熊虎,等.响应面实验优化红肉蜜柚果酒发酵工艺[J].食品工业科技,2017,38(3):238-243.DOI:10.13386/j.issn1002-0306.2017.03.037.
[10]ATES F,ERGINEL N.Optimization of bio-oil production using response surface methodology and formation of polycyclic aromatic hydrocarbons(PAHs)at elevated pressures[J].Fuel Processing Technology,2016,142:279-286.DOI:10.1016/j.fuproc.2015.10.026.
[11]SANTOS D M,LACERDA A.Response surface methodology applied to the study of the microwave-assisted synthesis of quaternized chitosan[J].Carbohydrate Polymers,2016,138:317-326.DOI:10.1016/j.carbpol.2015.11.056.
[12]国家质量监督检验检疫总局,国家标准化管理委员会.葡萄酒果酒通用试验方法:GB/T 15038-2006[S].北京:中国标准出版社,2006.
[13]王家利,杨晓清,陈亮,等.红树莓果与发酵酒香气成分变化[J].中国酿造,2013,32(3):61-66.DOI:10.3969/j.issn.0254-5071.2013.03.016.
[14]陈臣,牟德华,张哲琦,等.溶剂萃取与顶空固相微萃取检测欧李果酒中香气成分的研究[J].酿酒科技,2013(12):89-93.DOI:10.3969/j.issn.1001-9286.2013.12.021.
[15]PEINADO R A,MORENO J,BUENO J E,et al.Comparative study of aromatic compounds in two young white wines subjected to prefermentative cryomaceration[J].Food Chemistry,2004,84(4):585-590.DOI:10.1016/s0308-8146(03)00282-6.
[16]RODR IGUE Z-CAMPOS J,ESCALON A-BUENDIAHB,CONTRERAS-RAMOS S M,et al.Effect of fermentation time and drying temperature on volatile compounds in cocoa[J].Food Chemistry,2012,132(1):277-288.DOI:10.1016/j.foodchem.2011.10.078.
[17]于海燕,张妮,许春华.樱桃酒发酵过程中的主要香气成分及其变化[J].食品与发酵工业,2011,37(10):159-163.DOI:10.13995/j.cnki.11-1802/ts.2011.10.027.
[18]国家质量监督检验检疫总局,国家标准化管理委员会.感官分析方法学总论:GB/T 10220-2012[S].北京:中国标准出版社,2012.
[19]彭方杰,牛广财,朱丹,等.响应面法优化黑加仑果酒发酵条件的研究[J].中国酿造,2010,29(12):58-62.
[20]吴竹青,陈景,黄群,等.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.
[21]林宁晓.发酵果酒工艺技术的研究进展[J].福建轻纺,2015(8):32-36.DOI:10.3969/j.issn.1007-550X.2015.08.003.
[22]REDDY L V A,REDDY O V S.Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango(Mangifera indica L.)fruit juice[J].Food and Bioproducts Processing,2011,89(4):487-491.DOI:10.1016/j.fbp.2010.11.007.
[23]MURALIDHAR R V,CHIRUMAMILA R R,MARCHANT R,et al.A response surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources[J].Biochemistry Engineering Journal,2001,9(1):17-23.DOI:10.1016/S1369-703X(01)00117-6.
[24]卜坚珍,于立梅,曾晓房,等.榴莲果酒发酵工艺优化及其香气成分分析[J].食品与机械,2017,33(9):182-185.DOI:10.13652/j.issn.1003-5788.2017.09.038.
[25]刘丽媛,刘延琳,李华.葡萄酒香气化学研究进展[J].食品科学,2011,32(5):310-316.
[26]林文华,游雪燕,冯涛.对葡萄酒酒香酵母属不良风味抑制的研究进展[J].中国酿造,2013,32(5):5-8.DOI:10.3969/j.issn.0254-5071.2013.05.002.
[27]李凯,田淑芬,黄建全,等.二氧化碳浸渍法和传统法酿造条件下玫瑰香葡萄酒香气成分的对比分析[J].食品与发酵工业,2018,44(4):204-211.DOI:10.13995/j.cnki.11-1802/ts.015474.
[28]杨旭,陈亮,辛秀兰,等.果汁发酵和带渣发酵蓝靛果酒香气成分分析[J].食品科学,2014,35(12):115-119.DOI:10.7506/spkx1002-6630-201412022.
[29]SERKAN S,AHMET C,VINCENT V,et al.Characterization of the most odor-active volatiles of orange wine made from a Turkish cv.Kozan(Citrus sinensis L.Osbeck)[J].Journal of Agricultural and Food Chemistry,2008,56(1):227-234.DOI:10.1021/jf072231w.
[30]FAN G,XU X,QIAO Y,et al.Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations[J].European Food Research and Technology,2009,228(6):849-856.DOI:10.1007/s00217-008-0992-x.