食品与发酵工业 >

2020 , Vol. 46 >Issue 20: 171 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024029

生产与科研应用

外源添加物对桑椹果酒挥发酸及风味的影响

  • 左勇 ,
  • 陈静 ,
  • 张晶 ,
  • 许努谦
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  • 1(四川师范大学 生命科学学院, 四川 成都, 610101);
    2(宜宾学院 质量管理与检验检测学部, 四川 宜宾, 644000);
    3(重庆大学 生物工程学院, 重庆, 400044);
    4(成都裕智果业有限公司,四川 成都, 610307)
硕士,教授(陈静助教为通讯作者,E-mail:1462616228@qq.com)

收稿日期: 2020-03-22

  修回日期: 2020-05-07

  网络出版日期: 2020-11-12

基金资助

四川省重点研发项目(2019YFN0016)

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Effect of exogenous additives on the volatile acidity and flavor of mulberry wine

  • ZUO Yong ,
  • CHEN Jing ,
  • ZHANG Jing ,
  • XU Nuqian
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  • 1(College of Life Science, Sichuan Normal University, Chengdu 610101, China);
    2(Department of Quality Management and Inspection, Yibin University, Yibin 644000, China);
    3(College of Bioengineering, Chongqing University, Chongqing 400044, China);
    4(Chengdu Yuzhi Fruit Co., Ltd., Chengdu 610307, China)

Received date: 2020-03-22

  Revised date: 2020-05-07

  Online published: 2020-11-12

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摘要

为控制桑椹果酒挥发酸含量并提升果酒品质,分别考察酶(果胶酶、纤维素酶、糖化酶)和金属离子(Zn2+、Mg2+、K+、Ca2+)对桑椹果酒挥发酸的影响,进一步对添加不同外源物质的桑椹果酒品质进行分析。结果表明,果胶酶、纤维素酶、糖化酶、Zn2+、Mg2+、K+均有助于降低桑椹果酒挥发酸含量,其最适添加量分别为:0.05%、0.1%、0.05%(均为体积分数,下同)、2 mmol/L、4 mmol/L、2 mmol/L,添加复合酶(0.05%果胶酶、0.1%纤维素酶、0.05%糖化酶)对挥发酸的控制效果最佳,与未添加酶制剂相比,其含量降低15.3%。对桑椹果酒的品质分析表明,添加复合酶的桑椹果酒发酵效果最好,挥发酸最低(0.66 g/L),游离氨基酸含量最高(532.11 mg/L),风味成分最丰富(33种),在有效控制果酒挥发酸的同时,保证了桑椹果酒的品质。

关键词： 挥发酸; 酶制剂; 金属离子; 游离氨基酸; 挥发性风味成分

本文引用格式

左勇 , 陈静 , 张晶 , 许努谦 . 外源添加物对桑椹果酒挥发酸及风味的影响[J]. 食品与发酵工业, 2020 , 46(20) : 171 -177 . DOI: 10.13995/j.cnki.11-1802/ts.024029

Abstract

To control the content of volatile acid and improve the quality of mulberry wine, influence of enzymes (pectinase, cellulase, saccharifying enzyme) and metal ions (Zn2+、Mg2+、K+、Ca2+) on volatile acidity of mulberry wine were analyzed. Quality analysis of mulberry wine with different exogenous additives was also carried out. The results showed that pectinase, cellulase, saccharifying enzyme, Zn2+, Mg2+ and K+ could reduce the content of volatile acidity and the optimal dosage were 0.05%(volume fraction), 0.1%, 0.05%, 2 mmol/L, 4 mmol/L and 2 mmol/L respectively. Compound enzymes (0.05% pectinase,0.1% cellulose and 0.05% saccharifying enzyme) showed best controlling effect on volatile acidity. The content was 15.3% lower than that without adding enzymes. The mulberry wine which added compound enzymes had the lowest volatile acidity of 0.66 g/L, the highest free amino acids of 532.11 mg/L and the most abundant volatile flavor components of 33. The content of volatile acidity was controlled effectively, while the quality of mulberry wine was also guaranteed.

Key words： volatile acidity; enzyme; metal ions; free amino acids; volatile flavor components

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