摘要
该研究采用Box-Behnken响应面法对以丙酸钙作抑菌剂制备猕猴桃酒的工艺进行了优化,以最优工艺制备猕猴桃酒,对其理化指标进行了检测,并采用顶空固相微萃取技术和气相-质谱联用技术(HS-SPME-GC-MS)分析其挥发性风味物质成分。结果显示,猕猴桃酒最优工艺条件为发酵温度24℃,初始pH值为3.5,接种量0.09%,所得猕猴桃酒与以SO_2为抑菌剂制得的猕猴桃酒具有相似的理化性质和挥发性风味物质成分组成,但挥发性风味物质含量具有较大差别。
Calcium propionate is a commonly used food additive and nearly non-toxic to humans, which has antibacterial activity in the acidic condition but is harmless to yeast. In this study, the fermentation technology of kiwi fruit wine using calcium propionate as bacteriostat was optimized by Box-Behnken response surface methodology. The physicochemical indexes of kiwi fruit wine produced under the optimum technology were determined, and its volatile flavor compounds were analyzed by HS-SPME-GC-MS. The results showed that the optimum technology conditions were as follows: main fermentation temperature 24 ℃, initial p H value 3.5 and inoculum 0.09%. The physicochemical properties and volatile flavor compounds composition of the kiwi fruit wine produced under the optimum conditions were similar to that using SO_2 as bacteriostat, but the content of volatile flavor compounds showed big difference.
引文
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