黑枸杞乳清酒发酵工艺优化及挥发性风味物质分析

采用单因素及正交试验对以乳清粉和黑枸杞为原料的黑枸杞乳清酒发酵工艺进行优化，并利用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）分析黑枸杞乳清酒的挥发性风味成分。结果表明，黑枸杞乳清酒最佳发酵工艺为黑枸杞汁∶乳清液1∶3（V/V）、酵母接种量1.1%、发酵温度28 ℃、发酵时间115 h，此条件下所得黑枸杞乳清酒的感官评分为90.2分。在检测到的挥发性风味物质中，以酯类物质为主，占全部挥发性风味物质的72.42%，主要成分是癸酸乙酯和辛酸乙酯，其次是醇类物质，占检出总量的24.76%，主要成分是异戊醇和2-甲基丁醇，其他成分如酸类、醛类、烃类和酚类物质等检出含量很少，总占比只有2.82%。

Optimization of fermentation process of black medlar whey wine and analysis of its volatile flavor substances

Using whey powder and black medlar as raw materials, the fermentation process of black medlar whey wine was optimized by single factor and orthogonal experiments, and the volatile components of the wine were analyzed by HS-SPME-GC-MS. The results showed that the optimum conditions for black medlar whey wine production were black medlar juice to whey ratio 1∶3 (V/V), yeast inoculum 1.1%, fermentation temperature 28 ℃ and time 115 h. Under these conditions, the sensory score of black medlar whey wine was 90.2. Among the detected volatile flavor compounds, esters accounted for 72.42% of the total volatile flavor compounds, and the main components were ethyl decanoate and ethyl octanoate, followed by alcohols, which accounted for 24.76% of the total detected components, and the main components were isoamyl alcohol and 2-methyl butanol. The detected contents of other components such as acids, aldehydes, hydrocarbons and phenols were little, which accounted for only 2.82%.