摘要
以安梨皮渣为原料制备安梨皮渣酒和皮渣醋,在酒精发酵前添加固定化β-葡萄糖苷酶酶解,以不添加β-葡萄糖苷酶样品为对照。经气相色谱-质谱法(gas chromatography-mass spectrometer,GC-MS)定性和定量分析,在对照皮渣酒、酶解皮渣酒、酶解皮渣醋样品中分别检测出芳香成分57、62、41种。其中醇类和酯类物质在3种样品中均占有重要地位。固定化β-葡萄糖苷酶酶解皮渣酒中挥发性物质总含量(6706.43μg/L)较对照皮渣酒(3383.61μg/L)提高了98.20%。再以β-葡萄糖苷酶酶解皮渣酒为原料,进行醋酸菌发酵后共检测出挥发性物质10179.19μg/L。安梨皮渣酒和皮渣醋中香气成分组成上差异较大,醋酸菌发酵在保持安梨本身特征性香气的同时,进一步形成了具有水果醋特征性香气的物质。
Anli peel residue was used as raw material to prepare Anli peel residue wine and vinegar.Immobilizedβ-glucosidase was added before alcohol fermentation,and the sample withoutβ-glucosidase was used as the control sample.By gas chromatography-mass spectrometer(GC-MS)qualitative and quantitative analysis,57,62,and 41 kinds of aromatic components were detected in the control sample,the wine sample withβ-glucosidase,and the vinegar sample withβ-glucosidase,respectively.Alcohols and esters played an important role in the three kinds of samples.The total content of volatile substances(6706.43μg/L)in the wine sample withβ-glucosidase was 98.20%higher than that of the control sample(3383.61μg/L).With the wine sample withβ-glucosidase as the raw material,a total of volatile substances of 10179.19μg/L were detected after acetic acid bacteria fermentation.The difference in aromatic components between Anli peel residue wine and vinegar was significant.While retaining the aromatic components of Anli pear fruit,acetic acid bacteria fermentation further formed the substance with the aroma of fruit vinegar.
作者
陈颖
丁舒
张越
崔瀚元
陈晓明
张峻
CHEN Ying;DING Shu;ZHANG Yue;CUI Hanyuan;CHEN Xiaoming;ZHANG Jun(Institute of Agro-Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第22期30-37,共8页
Food Research and Development
