食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 60 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044069

研究报告

固定化酵母发酵果酒的氨基酸营养特征与品质对比评价

  • 沈冰 ,
  • 卢燕燕 ,
  • 韩佳临 ,
  • 钟璇 ,
  • 陈江枫
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  • 1(广西职业技术学院 农业工程学院,广西 南宁,530226)
    2(广西壮族自治区健康茶饮工程研究中心,广西 南宁,530226)
    3(非粮生物质能技术全国重点实验室,广西 南宁,530226)
第一作者：硕士,副教授(通信作者,E-mail:shenbing0139@163.com)

收稿日期: 2025-07-29

  修回日期: 2025-09-28

  网络出版日期: 2026-06-03

基金资助

2024年非粮生物质能技术全国重点实验室开放基金(SKL-NFBET-2025-26);广西职业技术学院2024年度自然科学类科研课题(桂职院[2024] 143号)

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Nutritional characteristics and quality comparative evaluation of amino acids in fruit wines fermented with immobilized yeast

  • SHEN Bing ,
  • LU Yanyan ,
  • HAN Jialin ,
  • ZHONG Xuan ,
  • CHEN Jiangfeng
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  • 1(Guangxi Vocational and Technical College, Agricultural Engineering College, Nanning 530226, China)
    2(Guangxi Zhuang Autonomous Region Engineering Research Center for Healthy Tea Beverages, Nanning 530226, China)
    3(State Key Laboratory of Non-Food Biomass Energy Technology, Nanning 530226, China)

Received date: 2025-07-29

  Revised date: 2025-09-28

  Online published: 2026-06-03

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摘要

为评估固定化酵母发酵果酒对氨基酸营养价值的影响,该研究对第1代、第3代固定化酵母和游离酵母发酵的3种果酒(百香果、蜜桃和杨梅)氨基酸含量进行分析,同时应用数学模糊识别法和氨基酸比值系数法评价氨基酸的营养价值。结果显示,无论是采用固定化酵母还是游离酵母发酵,所得果酒均含有16种氨基酸。固定化酵母发酵果酒总氨基酸含量普遍低于游离酵母发酵果酒,这与固定化酵母局部高浓度环境下的高效发酵机制有关。与联合国粮食与农业组织(Food and Agriculture Organization of the United Nations,FAO)/世界卫生组织(World Health Organization,WHO)的氨基酸模式和全鸡蛋蛋白模式相比,固定化酵母发酵果酒的必需氨基酸贴近度略高于游离酵母发酵果酒。进一步对比FAO/WHO必需氨基酸模式发现,固定化酵母发酵果酒的必需氨基酸比值系数分(scores of ratio coefficient,SRC)均有小幅提升,提升幅度均在1.1%以内。其中,第1代固定化发酵的百香果果酒SRC分值最高(82.326)。固定化发酵后的果酒必需氨基酸组成更接近上述2种标准模式。相较于游离酵母发酵,固定化酵母发酵可提升果酒的氨基酸营养价值。

关键词： 固定化发酵; 果酒; 氨基酸; 营养价值; 对比评价

本文引用格式

沈冰 , 卢燕燕 , 韩佳临 , 钟璇 , 陈江枫 . 固定化酵母发酵果酒的氨基酸营养特征与品质对比评价[J]. 食品与发酵工业, 2026 , 52(9) : 60 -67 . DOI: 10.13995/j.cnki.11-1802/ts.044069

Abstract

To evaluate the impact of immobilized yeast fermentation on the amino acid nutritional quality of fruit wines, this study analyzed the amino acid composition of three types of fruit wines (passion fruit, honey peach, and waxberry) produced using free yeast as well as first- and third-generation immobilized yeast.The nutritional value was assessed using fuzzy recognition and the amino acid ratio coefficient method.The results indicated that all wines contained 16 amino acids.The total amino acid content in wines fermented with immobilized yeast was generally lower than that in wines produced with free yeast, which can be attributed to the highly efficient fermentation mechanism of immobilized yeast within localized high-concentration environments. Compared to the amino acid profiles recommended by the Food and Agriculture Organization (FAO)/World Health Organization (WHO) and the whole-egg protein standard, the essential amino acid similarity degree of immobilized yeast-fermented wines slightly exceeded that of free yeast-fermented wines.Further comparison with the FAO/WHO essential amino acid pattern showed minor improvements (all below 1.1%) in the essential amino acid ratio coefficient scores (SRC) for immobilized fermentation. Among these, the first-generation immobilized passion fruit wine exhibited the highest SRC value (82.326).The essential amino acid composition of wines fermented with immobilized yeast aligned more closely with both reference patterns.These findings suggest that immobilized yeast fermentation can enhance the amino acid nutritional quality of fruit wines compared to free yeast fermentation.

Key words： immobilized fermentation; fruit wine; amino acids; nutritional value; comparative evaluation

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