以甜橙榨汁后的果肉渣为原料,研制甜橙果肉渣发酵酒并进行工艺优化,并与果汁发酵酒进行品质比较分析。以感官评分为主要指标,黄酮和总酚含量为次要指标,采用Box-Behnken响应面优化果肉渣发酵酒的工艺条件,确定最佳发酵工艺:酵母接种量为0.19%,初始糖度为23.5%,温度为30 ℃,在此条件下得到的果肉渣发酵酒感官评分为80.12分、黄酮含量为119.10 mg/L、总酚含量为383.54 mg/L。总体而言,果肉渣发酵酒中酚类物质高于果汁发酵酒,并且果酒风味浓郁,色泽良好,口感较佳,不仅具有典型的甜橙香味,同时较好地保留了果肉渣中类黄酮等营养物质。
朱霞建
,
谈安群
,
范佳莹
,
李则灵
,
周琦
,
易鑫
,
李贵节
,
郭莉
,
谭祥
,
黄林华
,
王华
. 甜橙果肉渣发酵酒工艺条件优化及其品质分析[J]. 食品与发酵工业, 2019
, 45(21)
: 207
-214
.
DOI: 10.13995/j.cnki.11-1802/ts.020813
This study was aimed to take full advantage of citrus resource with the increase of added value and reduced environment pollution. The fermenting condition of sweet orange pulp wine was optimized using the pulp residue from sweet orange after juicing, and the quality of fermented wine was compared with fruit juice. Sensory score, flavonoids and total phenols content were taken as the response values. The response surface analysis was carried out using Box-Behnken central combination design to establish a mathematical model and determine the optimal fermentation conditions. The optimal fermentation condition of 0.19% yeast inoculation at 30 ℃ and 23.5% initial sugar content resulted in 119.10 mg/L flavonoids content, 383.54 mg/L phenols content and sensory score of 80.12. Overall, wines fermented with sweet orange pulp residue had higher contents of phenol than those produced from juice, as well as strong flavor, good color and taste. It not only had typical citrus flavor, but also retained flavonoids and other nutrients in the pulp residue. The research has shown that pulp residue fermented wine can help improve the quality of sweet orange fruit wine and lay the foundation of industrial production.
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