加酶挤压因其在处理和降解天然大分子方面具突出优势,在酿造方面具有较大的应用潜力,将其应用于土圞儿预处理酿造黄酒是一种提升土圞儿产品附加值的较好方法。该研究优化了加酶挤压参数,得挤压末区温度为104.9 ℃,挤压水分50.06%,螺杆转速96 r/min,加酶量1.40‰(0.168 KNU/g,淀粉干基)。此时可得最高糊化度和还原糖含量分别为98.89%和20.69%。随后以最优条件预处理土圞儿酿造黄酒,得到成品土圞儿黄酒的酒精度为9.4%,总酸7.15 g/L,总糖2.7 g/L。此外,黄酒中含较高的非糖可溶性固形物(50.02 g/L)、γ-氨基丁酸(0.47 mg/L)以及抗氧化性,证明其具有较好的营养价值。感官评定结果显示其整体接受度尚好并且风味独特,综上,证明加酶挤压预处理酿造得到的土圞儿黄酒在扩充黄酒品类方面具有一定潜力。通过GC-MS和气味活度值进一步分析得土圞儿黄酒中芳樟醇、月桂烯等可能是其特殊风味来源。
Enzymatic extrusion has great application potential in fermentation because of its outstanding advantages in treating and degrading natural macromolecules. Applying it to the pretreatment of Apios fortunei to brew Huangjiu may be a good method to increase the added value of the products of A. fortunei. In this study, the parameters of enzymatic extrusion were optimized, and the temperature of final zone was 104.9℃, the moisture was 50.06%, the screw speed was 96 r/min, and the amount of enzyme added was 1.40‰ (0.168 KNU/g, starch dry basis). The highest gelatinization degree (98.89%) and reducing sugar content (20.69%) were obtained under this condition. Then, the optimum conditions were used to pretreat A. fortunei to brew Huangjiu. The A. fortunei Huangjiu was obtained, with the alcohol content of 9.4%, total acid of 7.15 g/L, total sugar of 2.7 g/L, furthermore, the high non-sugar soluble solids content (50.02 g/L), γ-aminobutyric acid (0.47 mg/L), and high antioxidant activity of A. fortunei Huangjiu proved that it had high nutritional value. The sensory evaluation results showed that its overall acceptance was good with unique flavor. In summary, it was proved that A. fortunei Huangjiu pretreated by enzymatic extrusion had certain potential in expanding the category of Huangjiu. Further analysis by GC-MS and odor activity value showed that linalool, myrcene, etc in A. fortunei Huangjiu may be the source of its special flavor.
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