Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 173 - 178

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028679

Effect of high hydrostatic pressure treatment on the quality of low alcohol sea-buckthorn mead

  • CUI Yuanyuan ,
  • ZHANG Zhen ,
  • LI Yi ,
  • LI Jixin ,
  • CHEN Yonghao ,
  • ZHANG Yu ,
  • BA Lingzhen ,
  • JIANG Yumei
Expand
  • 1(College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)
    2(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China)

Received date: 2021-07-26

  Revised date: 2021-09-02

  Online published: 2022-01-21

Fold

Abstract

Sea-buckthorn puree and cole honey were used as raw materials to prepare low-alcohol sea-buckthorn mead with the addition of sulfur or high hydrostatic pressure (HHP) antibacterial treatment. Compared with the control (fermented sample), the antibacterial effects were discussed based on the physicochemical, color and aroma quality of sea buckthorn mead. The pH value, soluble solids and total acid content of the HHP treated samples were not significantly different, while the pH value and total acid content of the SO2 treated samples changed significantly (P<0.05). Although the L*, a* and tone value of the HHP treated sample did not change significantly, the color value and b* increased significantly (P<0.05). At the same time, the L*, a*, b* and hue value of the SO2 treated samples had no significant difference (P>0.05), and the chromaticity value increased significantly (P<0.05). By analyzing the content of various aroma compounds, compared with the control group, the wine samples treated with sulphurization decreased by 25.14%, while the wine samples treated with high hydrostatic pressure increased by 28.47%. Thus, it can be seen that the HHP treatment had low effect on the sugar and acid content of the samples, and the color and aroma quality was better than that of the SO2 treated samples. Therefore, the HHP technology can improve the aroma and color quality of the low-alcohol sea-buckthorn mead, which has significant advantages to be used during the mead processing.

Key words： low alcohol sea-buckthorn mead; high hydrostatic pressure technology; aroma; quality

Cite this article

CUI Yuanyuan , ZHANG Zhen , LI Yi , LI Jixin , CHEN Yonghao , ZHANG Yu , BA Lingzhen , JIANG Yumei . Effect of high hydrostatic pressure treatment on the quality of low alcohol sea-buckthorn mead[J]. Food and Fermentation Industries, 2021 , 47(24) : 173 -178 . DOI: 10.13995/j.cnki.11-1802/ts.028679

References

[1] CAN Z, YILDIZ O, SAHIN H, et al.An investigation of turkish honeys:Their physico-chemical properties, antioxidant capacities and phenolic profiles[J].Food Chemistry, 2015, 180:133-141.
[2] KAHOUN D, ŘEZKOVÁ S, KRÁLOVSKÝ J.Effect of heat treatment and storage conditions on mead composition[J].Food Chemistry, 2017, 219:357-363.
[3] 王峰, 王海平, 刘金凤, 等.分析沙棘的营养保健功能及其开发利用研究进展[J].农业开发与装备, 2018(2):159;163.
WANG F, WANG H P, LIU J F, et al.Analysis of nutrition and health care function of hippophae rhamnoides and its development and utilization[J].Agricultural Development & Equipments, 2018(2):159;163.
[4] BISCONSIN-JUNIOR A, ROSENTHAL A, MONTEIRO M.Optimisation of high hydrostatic pressure processing of pêra Rio orange juice[J].Food and Bioprocess Technology, 2014, 7(6):1 670-1 677.
[5] 李宁宁, 张波, 牛见明, 等.发酵前咖啡酸和迷迭香酸添加对干红葡萄酒颜色与香气的影响[J].食品与发酵工业, 2020, 46(10):132-140.
LI N N, ZHANG B, NIU J M, et al.The influence of pre-fermentative addition of caffeic acid and rosmarinic acid on the color and aroma compounds of dry red wines[J].Food and Fermentation Industries, 2020, 46(10):132-140.
[6] 鲁榕榕, 马腾臻, 张波, 等.不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J].食品科学, 2018, 39(12):146-153.
LU R R, MA T Z, ZHANG B, et al.Effect of different clarifying agents on clarification and aroma quality of sparkling base wine[J].Food Science, 2018, 39(12):146-153.
[7] 郑志红, 瞿朝霞, 贺达江, 等.蓝莓果酒酿造工艺优化[J].湖南农业科学, 2019(7):84-88.
ZHENG Z H, QU Z X, HE D J, et al.Optimization of blueberry wine fermentation process[J].Hunan Agricultural Sciences, 2019(7):84-88.
[8] 于佳琦, 许晓旭, 郭子楠, 等.超高压处理对沙棘酒催陈效果的影响[J].中国酿造, 2020, 39(3):131-135.
YU J Q, XU X X, GUO Z N, et al.Effect of ultra high pressure on seabuckthorn wine aging[J].China Brewing, 2020, 39(3):131-135.
[9] YEUNG J C Y, CHASSE G A, FRONDOZO E J, et al.Cationic inter mediates in trans-to cis-isomerization reactions of allylic systems.An exploratory ab initio study[J].Journal of Molecular Structure: THEOCHEM, 2001, 546(1-3):143-162.
[10] SRMENT-MORENO V, JACOBO-VELÁZQUEZ D A, TORRES J A, et al.Microstructural and physiological changes in plant cell induced by pressure:Their role on the availability and pressure-temperature stability of phytochemicals[J].Food Engineering Reviews, 2017, 9:314-334.
[11] 马腾臻, 宫鹏飞, 史肖, 等.红枣发酵酒香气成分分析及感官品质评价[J].食品科学, 2021, 42(4):247-253.
MA T Z, GONG P F, SHI X,et al.Aroma components and sensory properties of fermented jujube wine[J].Food Science, 2021, 42(4):247-253.
[12] 孙宝国. 食用调香术[M].北京:化学工业出版社, 2003:82-354.
SUN B G.The Technology of Food Flavoring[M].Beijing:Chemical industry press, 2003.
[13] DÍAZ-MAROTO M C, SCHNEIDER R, BAUMES R.Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging[J].Journal of Agricultural & Food Chemistry, 2005, 53(9):3 503-3 509.
[14] 孟宪军, 李旭, 李斌, 等.超高压处理对冰葡萄酒香气成分的影响[J].食品科学, 2014, 35(19):62-65.
MENG X J, LI X, LI B, et al.Effect of ultra high pressure treatment on aroma components of ice wine[J].Food Science, 2014, 35(19):62-65.
[15] 严蕊, 张龙, 马辉, 等.超高压处理对黑莓酒香气成分的影响[J].中国酿造, 2012, 31(6):56-60.
YAN R, ZHANG L, MA H, et al.Effect of high pressure processing on the aromatic compounds of blackberry wine[J].China Brewing, 2012, 31(6):56-60.
[16] 温海祥, 白永亮, 郭晓明.超高压处理对香蕉果酒杀菌效果及其品质的变化[J].食品研究与开发, 2015, 36(14):28-32.
WEN H X, BAI Y L, GUO X M.Effect of ultrahigh pressure on sterilization and quality of banana fruit wine[J].Food Research and Development, 2015, 36(14):28-32.
[17] 赵璐. 枸杞酒制作中类胡萝卜素降解产物降异戊二烯分析研究[D].银川:宁夏大学, 2018.
ZHAO L.Analysis of isoprene degradation products of carotenoids in wolfberry wine during fermentation process[D].Yinchuan:Ningxia University,2018.
[18] 康明丽, 潘思轶, 郭小磊.不同处理柑橘果汁发酵果酒中游离态及键合态风味物质分析[J].食品科学, 2016, 37(2):153-159.
KANG M L, PAN S Y, GUO X L.Analysis of free and bound flavor compounds in fruit wines produced from Satsuma mandarin juice with different treatments[J].Food Science, 2016, 37(2):153-159.
[19] 吕真真, 焦中高, 刘慧, 等.不同制汁方式对石榴酒品质的影响[J].果树学报, 2020, 37(12):1 941-1 952.
LYU Z Z, JIAO Z G, LIU H, et al.Effect of different juicing methods on quality of pomegranate wines[J].Journal of Fruit Science, 2020, 37(12):1 941-1 952.
[20] 彭璐, 明红梅, 陶敏, 等.樱桃酒酿造用产香酵母的筛选及其特征香气成分分析[J].中国酿造, 2020, 39(11):36-42.
PENG L, MING H M, TAO M, et al.Screening of aroma-producing yeast for cherry wine brewing and analysis of its characteristic aroma components[J].China Brewing, 2020, 39(11):36-42.
[21] EDWARDS C G, BEELMAN R, BARTLEY C E, et al.Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification[J].American Journal of Enology & Viticulture, 1990, 41(1):48-56.
[22] SHU S Y, JIANG W G, ZHAO Y P, YU P Z.Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines[J].Food Chemistry, 2011, 127(2):547-555.
[23] 张峻松, 张世涛, 毛多斌, 等.超高压处理对杏汁香气成分的影响[J].农业工程学报, 2008,24(4):267-270.
ZHANG J S, ZHANG S T, MAO D B, et al.Effect of ultra high pressure treatment on flavor compounds in apricot juice[J].Transactions of the Chinese Society of Agricultural Engineering, 2008,24(4):267-270.
[24] GONZÁLEZ-BARREIRO C, RIAL-OTERO R, CANCHO-GRANDE B, et al.Wine aroma compounds in grapes:A critical review[J].Critical Reviews in Food Science and Nutrition, 2015, 55(2):202-218.
[25] 郭营营, 韩焱, 张彦聪, 等.基于HS-SPME-GC-MS和PCA分析陈酿条件对蓝莓酒品质的影响[J].食品与发酵工业, 2021,47(20):271-277.
GUO Y Y, HAN Y, ZHANG Y C, et al.The effects of aging conditions on the quality of blueberry wine were analyzed by HS-SPME-GC-MS and PCA[J].Food and Fermentation Industries, 2021,47(20):271-277.
[26] WELKE J E, ZANUS M, LAZZAROTTO M, et al.Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of chardonnay wine[J].Food Research International, 2014, 59:85-99.
[27] 游玉明, 阚建全.超高压处理对柚子酒香气成分的影响[J].食品研究与开发, 2010, 31(7):59-62.
YOU Y M, KAN J Q.Effect of ultra high pressure treatment on flavor compounds in pomelo wine[J].Food Research and Development, 2010, 31(7):59-62.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.