摘要
以大麦芽、焦香麦芽和玫瑰花等为原料,研制玫瑰香型格瓦斯。利用单因素和正交试验对玫瑰香型格瓦斯的原料配比和发酵工艺进行优化,并采用顶空固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)分析其挥发性风味成分。试验结果表明,最佳发酵工艺为:大麦芽与焦香麦芽质量比9∶1、料水比1∶8(g/mL)、菌种添加量2%、接种体积比(酵母菌∶乳酸菌)2∶1、发酵时间16 h、玫瑰浸提液添加量18%,同时添加糖化酶2%、酒花0.2%、白砂糖1%、柠檬酸0.1%。玫瑰香型格瓦斯香气物质共有92种,其主体香气物质主要是苯乙醇、异戊醇、辛酸乙酯、丁香酚等。
With barley malt,charred malt and roses as the raw material to produce kvass drinks.Using the single factor test and the orthogonal test to improve the raw material ratio and the fermentation process of rose-like aroma kvass.The volatile compounds in rose-like aroma kvass were analyzed by using solid phase micro-extraction and gas chromatography-mass spectrometry(SPME-GC-MS).The experimental result showed that the optimum fermentation conditions were as follows:the mass ratio of barley malt to caramel malt 9∶1,the ratio of material to water 1∶8(g/mL),optimum strain inoculation amount 2%,the volume ratio of yeast to lactobacillus 2∶1,the fermentation time 16 h,the amount of rose extract 18%,the glucoamylase addition 2%,hops 0.2%,sugar 1%,citric acid 0.1%.Totally,92 compounds were identified,the major aroma compounds were isoamyl alcohol,phenylethanol,isoamyl alcohol,ethyl octanoate,eugenol.
作者
刘婷
温慧
丁鹏泽
满都拉
陈忠军
孙子羽
LIU Ting;WEN Hui;DING Peng-ze;Mandlaa;CHEN Zhong-jun;SUN Zi-yu(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第4期185-191,共7页
Food Research and Development
关键词
玫瑰香型格瓦斯
工艺优化
气相色谱-质谱法
香气成分
rose-like aroma kvass
process optimization
gas chromatography-mass spectrometry(GC-MS)
flavor compounds
