不同干酵母对百香果酒的发酵影响
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摘要
以百香果为原料,选用6种酿酒活性干酵母发酵制备百香果酒,为百香果产业深加工与多元化利用提供技术依据。研究测定了发酵过程中百香果酒的含糖量、p H、酒精度和总酸含量变化,并结合感官评价,分析不同酵母菌对百香果酒酿造的影响,筛选出最适的活性酿酒酵母。在此基础上探讨了不同原料果汁浓度对百香果酒酿造的影响。结果发现,在发酵温度25℃、初始糖度25.6 Brix、酵母菌接种量0.1%的条件下,安琪RW活性干酵母对百香果酒的发酵能力强且感官评分最高(89分),且在原料果汁浓度为50%时百香果酒品质最佳,酒体呈淡黄澄清透亮,具有百香果酒特有的香味,酸甜可口,口感柔和。
In this study, six kinds of active dry yeasts were used to brew the passion fruit wine with passion fruit(Passiflora edulia Sims.) as raw material, which would provide the technical basis for further processing and diversified utilization of passion fruit industry. The changes of sugar content, pH, alcoholicity and total acid content in passion fruit wine during fermentation of passion fruit acted by different dry yeast were studied and discussed. The effects of different yeasts on the fermentation of passion fruit wine were analyzed by sensory evaluation, and the optimum active Saccharomyces cerevisiae was selected and obtained. On those bases, the effects of different juice concentration on the brewing of passion fruit wine were also analyzed and discussed. The results showed that the Angel RW active dry yeast had strong fermentation ability, the highest sensory score of 89 points under the conditions of 25 ℃ of fermentation temperature, 25.6 Brix of initial sugar content and 0.1% of yeast inoculation, and the passion fruit wine with best quality with the unique flavor of passion fruit wine was obtained at the raw material juice concentration of 50%, which also offer as yellowish, clear and bright, sweet and sour, and soft in taste.
In this study, six kinds of active dry yeasts were used to brew the passion fruit wine with passion fruit(Passiflora edulia Sims.) as raw material, which would provide the technical basis for further processing and diversified utilization of passion fruit industry. The changes of sugar content, pH, alcoholicity and total acid content in passion fruit wine during fermentation of passion fruit acted by different dry yeast were studied and discussed. The effects of different yeasts on the fermentation of passion fruit wine were analyzed by sensory evaluation, and the optimum active Saccharomyces cerevisiae was selected and obtained. On those bases, the effects of different juice concentration on the brewing of passion fruit wine were also analyzed and discussed. The results showed that the Angel RW active dry yeast had strong fermentation ability, the highest sensory score of 89 points under the conditions of 25 ℃ of fermentation temperature, 25.6 Brix of initial sugar content and 0.1% of yeast inoculation, and the passion fruit wine with best quality with the unique flavor of passion fruit wine was obtained at the raw material juice concentration of 50%, which also offer as yellowish, clear and bright, sweet and sour, and soft in taste.
引文
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[2]王莹,刘忠和,康万利,等.百香果中矿物元素分析[J].食品科学,2009,30(22):328-330.
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[12]苏龙,庄明川,梁广波,等.醋酸高产菌株的筛选及百香果果醋发酵条件的优化[J].食品科技,2017,42(4):33-37.
[13]黄玲.百香果汁活性乳酸菌饮料的开发[J].轻工科技,2013,29(10):25-26.
[14]郭艳峰,杨得坡,张延杰.不同品种百香果果汁营养成分的比较[J].食品工业科技,2018,39(17):283-287.
[15]农生斌,梁华益,黄明丽,等.百香果果汁对衰老小鼠负重游泳及抗疲劳的实验研究[J].现代预防医学,2017,44(7):1281-1284.
[16]韦家河,焦雯,黄春佳,等.百香果果汁对D-半乳糖致衰老小鼠抗氧化作用的研究[J].中国药师,2018,21(4):581-584.
[17]连志超,何仁,周晶晶,等.百香果汁褐变抑制剂的试验研究[J].包装与食品机械,2011,29(5):5-8.
[18]连志超,何仁,周晶晶.储藏过程中百香果汁非酶褐变的研究[J].食品工业,2012,33(6):7-9.
[19]刘晓静,于立梅,庄雪莹,等.百香果酒发酵工艺及香气成分分析[J].中国酿造,2017,36(12):153-157.
[20]李朝能,喻忠刚,秦桂群,等.百香果酒及其酿造方法[J].江西农业,2017(3):51.
[21]郭晓明,焦艳丽,温海祥,等.不同干酵母对香蕉果酒酿造的影响[J].中国食物与营养,2011,17(12):32-35.
[22]刘国明,方晓纯,李杰民,等.荔枝酒发酵菌种的筛选及工艺优化[J].酿酒科技,2016(2):37-39,46.
[23]赵伯辰,张柯,雷宏杰,等.不同麦汁浓度对Lager啤酒酵母氨基酸代谢及发酵性能的影响[J].酿酒科技,2018(6):17-24,29.
[24]韦玉芳.百香果鸡尾酒的研制[J].酿酒,2009,36(3):76-78.
[25]楚文靖,滕建文.紫甘薯酒发酵工艺条件研究[J].资源开发与市场,2010,26(8):686-688.
[26]洪秀景.紫甘薯酒发酵工艺研究[D].雅安:四川农业大学,2013.
[27]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.
[2]王莹,刘忠和,康万利,等.百香果中矿物元素分析[J].食品科学,2009,30(22):328-330.
[3]霍丹群,蒋兰,马璐璐,等.百香果功能研究及其开发进展[J].食品工业科技,2012,33(19):391-395.
[4]邓博一,申铉日,邓用川.海南百香果、莲雾、青枣营养成分的比较分析[J].食品工业科技,2013,34(12):335-338,343.
[5]连志超.百香果汁的褐变研究[D].柳州:广西工学院2012.
[6]ZERAIK M L,YARIWAKE J H.Quantification of isoorientin and total flavonoids in Passiflora edulis fruit pulp by HPLC-UV/DAD[J].Microchemical Journal,2010,96(6):86-91.
[7]ANTOGNONI F,ZHENG S P,PAGNUCCO C,et al.Induction of flavonoid production by UV-B radiation in Passiflora quadrangularis callus cultures[J].Fitoterapia,2007,78(6):345-352.
[8]小辉.西番莲[J].小雪花(小学生成长指南),2012(5):33.
[9]喻忠刚,李朝能,韦明辉,等.百香果果脯加工工艺[J].江西农业,2017(3):52.
[10]蒲海燕,李影球,周剑新,等.百香果茶饮料的研制[J].饮料工业,2009,12(12):15-18.
[11]杜伟,黎庆宏,陈渊,等.百香果-芒果复合饮料生产工艺及其稳定性研究[J].食品研究与开发,2016,37(15):106-109.
[12]苏龙,庄明川,梁广波,等.醋酸高产菌株的筛选及百香果果醋发酵条件的优化[J].食品科技,2017,42(4):33-37.
[13]黄玲.百香果汁活性乳酸菌饮料的开发[J].轻工科技,2013,29(10):25-26.
[14]郭艳峰,杨得坡,张延杰.不同品种百香果果汁营养成分的比较[J].食品工业科技,2018,39(17):283-287.
[15]农生斌,梁华益,黄明丽,等.百香果果汁对衰老小鼠负重游泳及抗疲劳的实验研究[J].现代预防医学,2017,44(7):1281-1284.
[16]韦家河,焦雯,黄春佳,等.百香果果汁对D-半乳糖致衰老小鼠抗氧化作用的研究[J].中国药师,2018,21(4):581-584.
[17]连志超,何仁,周晶晶,等.百香果汁褐变抑制剂的试验研究[J].包装与食品机械,2011,29(5):5-8.
[18]连志超,何仁,周晶晶.储藏过程中百香果汁非酶褐变的研究[J].食品工业,2012,33(6):7-9.
[19]刘晓静,于立梅,庄雪莹,等.百香果酒发酵工艺及香气成分分析[J].中国酿造,2017,36(12):153-157.
[20]李朝能,喻忠刚,秦桂群,等.百香果酒及其酿造方法[J].江西农业,2017(3):51.
[21]郭晓明,焦艳丽,温海祥,等.不同干酵母对香蕉果酒酿造的影响[J].中国食物与营养,2011,17(12):32-35.
[22]刘国明,方晓纯,李杰民,等.荔枝酒发酵菌种的筛选及工艺优化[J].酿酒科技,2016(2):37-39,46.
[23]赵伯辰,张柯,雷宏杰,等.不同麦汁浓度对Lager啤酒酵母氨基酸代谢及发酵性能的影响[J].酿酒科技,2018(6):17-24,29.
[24]韦玉芳.百香果鸡尾酒的研制[J].酿酒,2009,36(3):76-78.
[25]楚文靖,滕建文.紫甘薯酒发酵工艺条件研究[J].资源开发与市场,2010,26(8):686-688.
[26]洪秀景.紫甘薯酒发酵工艺研究[D].雅安:四川农业大学,2013.
[27]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.