摘要
在相同工艺下,以猕猴桃、蓝莓为原料,采用安琪酵母、酵母CX-15分别发酵,通过对比成品酒的酒渣形态、理化指标及感官评价,选定使用酵母CX-15建立蓝莓猕猴桃酒发酵动力学模型,研究果酒发酵过程中菌体生长、基质消耗及产物生成的变化规律。结果表明:酵母CX-15生长速率较快,在发酵96 h进入稳定期,菌体数量峰值达到3.2×10^(8)cfu/m L;总糖含量从275.89 g/L下降到(82.40±0.10)g/L,耗时96 h;生成酒精的速度缓慢,发酵144 h乙醇生成量达到(14±0.13)%vol。以Boltzmann模型建立了酵母CX-15生长动力学模型,相关系数R^(2)=0.9876;以Logistic模型建立乙醇生成动力学模型,相关系数R^(2)=0.9950;以Boltzmann模型建立总糖消耗的动力学模型,相关系数R^(2)=0.9963;实验数据与动力学模型的拟合度较高,能够很好地反映蓝莓猕猴桃果酒在发酵过程中的动力学特征。
Under the same process,kiwi fruit and blueberries were used as raw material,yeast CX-15 and angel yeast were adopted to ferment respectively,by comparing the product wine wine residue morphology,physical and chemical index and sensory evaluation,yeast CX-15 was selected to set up blueberry kiwi wine fermentation kinetics model,and the bacteria growth,substrate consumption and changing law of product formation in fruit wine fermentation process were studied.The results showed that:The growth rate of yeast CX-15 was fast,and it entered the stable stage at 96 h of fermentation,the peak number of bacteria reached 3.2×10^(8) cfu/mL,and the total sugar content decreased from 275.89 g/L to(82.40±0.10)g/L,which took 96 h,and the alcohol production speed was slow.After 144 h fermentation,the ethanol yield reached(14±0.13)%vol.The growth kinetics model of yeast CX-15 was established by Boltzmann model,and the correlation coefficient R^(2) was 0.9876.The kinetic model of ethanol production was established by Logistic model,and the correlation coefficient R^(2) was 0.9950.The kinetic model of total sugar consumption was established by Boltzmann model,and the correlation coefficient R^(2) was 0.9963.The fitting degree between the experimental data and the kinetic model was high,which could well reflect the kinetic characteristics of blueberry kiwi wine in the fermentation process.
作者
张阳阳
靳羽慧
王荣荣
朱静
秦勇
刘金泉
ZHANG Yangyang;JIN Yuhui;WANG Rongrong;ZHU Jing;QIN Yong;LIU Jinquan(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China)
出处
《食品科技》
CAS
北大核心
2023年第7期79-84,共6页
Food Science and Technology
基金
河南省高等学校重点科研项目(22B550015)
信阳农林学院青年基金项目(20200111)
河南省高等学校青年骨干教师培养计划项目(2020GGJS262,2019GGJS264)
河南省科技攻关项目(212102110314)
河南省青年科学基金项目(212300410228)
河南省高等学校大学生创新训练计划项目(202111326019)。
关键词
蓝莓
猕猴桃
复合果酒发酵
酵母CX-15
发酵动力学模型
blueberry
kiwi fruit
fermentation of compound fruit wine
yeast CX-15
fermentation kinetics model
