摘要
以甘薯为原料,经去皮、打浆、液化、麦芽糖化后制得甘薯浆,并以甘薯浆为原料酿酒。在单因素优化基础上,选取发酵温度、酵母添加量和发酵初始pH值为影响因素,以酒精体积分数和总酯含量为响应值,应用BoxBehnken试验设计建立数学模型并进行响应面分析。并用气相色谱-质谱联用技术对甘薯酒中的香气成分进行检测分析。结果表明:甘薯酒的最佳发酵工艺条件为黄酒专用高活性干酵母添加量0.15%、发酵初始糖含量2 4%、发酵温度21.5℃、发酵初始pH 4.0。在此条件下,甘薯酒的酒精体积分数为14.25%,总酯含量为372.41 mg/L;甘薯酒中共检测出54种香气物质,以醇类和酯类为主;酒体呈均匀的金黄色,具有甘薯的薯香味和麦芽的麦香味。
Sweet potato puree was obtained from sweet potato by peeling, pulping and liquefaction, and saccharified after addition of gelatinized malt for wine production. By one-factor-at-a-time method, fermentation temperature, inoculum size of yeast and initial pH were chosen as the major factors for further optimization by mathematical modeling using Box- Behnken design and response surface analysis. The contents of alcohol and total esters were selected as response variables. The optimal fermentation conditions were determined as follows： initial sugar content, 24%; inoculmn size of active dry yeast, 0.15%; and initial pH, 4.0. Under these optimal conditions, the contents of alcohol and total esters were 14.25% and 372.41 mg/L, respectively. Fifty-four aroma compounds were identified from sweet potato wine, mainly including alcohols and esters. The wine had a uniform golden color and its flavor was identical to that of both sweet potato and wheat malt.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第10期155-161,共7页
Food Science
关键词
甘薯酒
工艺优化
酒精体积分数
总酯含量
香气成分
sweet potato wine
process optimization
alcohol content
total esters
aroma components
