以丙酸钙作抑菌剂制备猕猴桃酒工艺研究
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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.
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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[21]王天龙,李晓红,陈长武,等.野生蓝莓冰酒发酵工艺及其香气成分的研究[J].食品安全质量检测学报,2018,9(13):3427-3432.
[22]史亚歌.猕猴桃酒挥发性风味物质提取方法研究[D].杨凌:西北农林科技大学,2008.
[23]陈亮,危晴,辛秀兰,等.不同酵母发酵对猕猴桃果酒香气成分的影响[J].食品研究与开发,2015,36(5):100-106.
[2]司合芸.干红葡萄酒关键工艺研究[D].无锡:江南大学,2006.
[3]SALAHA M I,STAMATINA K,IOANNIS M,et al.A natural alternative to sulphur dioxide for red wine production influence on colour,antioxidant activity and anthocyanin content[J].J Food Compos Anal,2008,21(8):660-666.
[4]TIAN T T,YANG H,YANG F,et al.Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines[J].LWT-Food Sci Technol,2018,89:542-550.
[5]MUHAMEDAGIC′L,MUHAMEDAGIC′B.Health effects of air pollution[J].J Allergy Clin Immun,1969,144(5):1116-1123.
[6]中华人民共和国国家卫生和计划生育委员会.GB 2760-2014食品安全国家标准食品添加剂使用标准[S].北京:中国标准出版社,2014.
[7]LUSTRATO G,ALFNO G,BELLI C,et al.Controlling grape must fermentation in early wine making phases:the role of electrochemical treatment[J].J Appl Microbiol,2003,95(5):1087-1095.
[8]WILSON K,BOREHAM D,MORAN G,et al.Application of radiation within the wine industry[J].Can Und Phys J,2003,11:17-19.
[9]DONG Z H,YUAN X J,WEN A Y,et al.Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage[J].Asian Austral J Anim,2017,30(9):1278-1284.
[10]周文,隋明,舒学香,等.不同化合物对猕猴桃酒微生物抑菌活性的研究[J].酿酒,2018,45(3):82-86.
[11]李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2018.
[12]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 15038-2006葡萄酒、果酒通用分析方法国家标准[S].北京:中国标准出版社,2006.
[13]中华人民共和国国家卫生和计划生育委员会.GB 5009.120-2016食品中丙酸钠、丙酸钙的测定[S].北京:中国标准出版社,2016.
[14]戚一曼,程拯艮,樊明涛.谷胱甘肽添加对贮藏猕猴桃酒香气成分的影响[J].食品工业科技,2007,38(8):141-146.
[15]PRUDENCIO D,MARIA D C,DE S,et al.Rapid determination of the aromatic compounds methyl-anthranilate,2'-aminoacetophenone and furaneol by GC-MS:Method validation and characterization of grape derivatives[J].Food Res Int,2018,107:613-618.
[16]XIN R,LIU X H,WEI C Y,et al.E-nose and GC-MS reveal a difference in the volatile profiles of white-and red-fleshed peach fruit[J].Sensors,2018,18(3):765.
[17]张一为,赵国先,孙少华,等.不同浓度丙酸钙对草莓渣青贮有氧稳定性的影响[J].中国饲料,2014(22):17-19.
[18]霍丹群,王洪彬,宋兴兴,等.响应面法优化猕猴桃原酒发酵工艺[J].食品工业科技,2013,34(9):219-223.
[19]冯尚坤.营养型猕猴桃酒发酵工艺研究[J].中国酿造,2015,34(2):172-175.
[20]CHRISTWARDANA M,FRATTINI D,ACCARDO G,et al.Optimization of glucose concentration and glucose/yeast ratio in yeast microbial fuel cell using response surface methodology approach[J].J Power Sources,2018,402:402-412.
[21]王天龙,李晓红,陈长武,等.野生蓝莓冰酒发酵工艺及其香气成分的研究[J].食品安全质量检测学报,2018,9(13):3427-3432.
[22]史亚歌.猕猴桃酒挥发性风味物质提取方法研究[D].杨凌:西北农林科技大学,2008.
[23]陈亮,危晴,辛秀兰,等.不同酵母发酵对猕猴桃果酒香气成分的影响[J].食品研究与开发,2015,36(5):100-106.