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安琪牌葡萄酒活性干酵母在草莓酒酿造中的应用 总被引:4,自引:0,他引:4
研究了安琪葡萄酒活性干酵母在草莓汁中的发酵条件。表明发酵温度为20℃,初始pH值为3.3,接种量为0.2%.SO2添加量为100mg/L,果胶酶量添加量为0.3g/L,发酵出的酒质较好。采用安琪葡萄酒活性干酵母酿制得干型草莓酒具有典型的草莓香和酒香。 相似文献
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以草莓为原料,采用分别添加白砂糖、白砂糖和草莓浓缩汁以及草莓浓缩汁3种方法调整糖度;分别加入安琪活性干酵母、丹宝利活性干酵母和Y1酵母酿造草莓酒。结果表明,用白砂糖和草莓浓缩汁将草莓汁的可溶性固形物含量调整到17%,接种Y1酵母茵种发酵所得的草莓酒香型独特。采用溶液萃取法提取草莓酒中的香气成分,用气相色谱进行分离测定,其主要香气成分为:正丙醇1.484mg/L,正丁醇0.106mg/L,异丁醇15.426mg/L,异戊醇28.834mg/L,13-苯乙醇6.842mg/L。乙酸乙酯0.309mg/L,乙酸异戊酯0.872mgm,己酸乙酯0.394mg/L。乳酸乙酯0.466mg/L。 相似文献
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为得到合适的小米发糕发酵剂,探究了耐高糖高活性干酵母、耐高温酿酒高活性干酵母和生香活性干酵母这3种活性干酵母制剂在小米浆酶解液中的发酵特性差异。分别测定各自在小米浆酶解液中发酵到不同阶段的活菌数、p H值、总酸、还原糖、总糖、产气体积和乙醇产量,确定综合发酵性能最强的活性干酵母作为目标发酵剂。结果表明,3种活性干酵母制剂的发酵特性存在显著差异;发酵终点时,接种了耐高糖高活性干酵母的小米浆酶解液中的还原糖残留量(18.17 g/kg)最低,总糖利用率(55.91%)、总产气体积(1700 mL)和乙醇总产量(36.40 g/kg)最高,同时具有良好的活菌稳定性。因此,耐高糖高活性干酵母适合作为制备小米发糕的发酵剂。 相似文献
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以新鲜草莓为原料,将草莓经过预处理之后,用果胶酶酶解提取草莓汁,然后将草莓汁的糖浓度调到18%,对其进行发酵酿酒。通过单因素试验研究主发酵温度、酿酒酵母添加量、偏重亚硫酸钾添加量对草莓果酒品质的影响,在此基础上通过正交试验确定了草莓果酒的最佳加工工艺参数。试验结果表明:发酵温度、酵母添加量和偏重亚硫酸钾添加量都能影响果酒的感官品质,其中发酵温度的影响最为显著。通过正交试验可知,在草莓汁中添加0.06%酿酒酵母0,.004%偏重亚硫酸钾,在温度为20℃的条件下发酵7d可得到果香浓郁、色泽金黄、澄清透明的草莓果酒。 相似文献
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应用超高效液相色谱-串联质谱仪(UPLC-MS-MS)研究了草莓中杀虫双残留的测定方法.样品用甲醇-水 (1:1,V/V)提取,无需经过任何净化过程;以等梯度流动相、经ACQUITY UPLC HSS T3 超高效液相色谱柱分离;以电喷雾负离子(ESI- )和多反应监测模式(MRM)进行MS测定.结果表明:杀虫双添加水平为0.05、0.10和 0.20mg/kg时,回收率为65.3%~91.5%;相对标准偏差为7.8%~11.8%;方法检出限为3.0μg/kg.本方法仅需约1min的检测时间,且具有很高的灵敏度和准确度,能够满足草莓及其制品中残留杀虫双的快速、高灵敏检测分析. 相似文献
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Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating 总被引:1,自引:0,他引:1
Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real-time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube-mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time, while hexanal concentration increased for at least 5 min in ground strawberries. The formation of hexanal was slower than the formation of (Z)-3-hexenal and (E)-2-hexenal in the headspace of pureed strawberries. The concentration of LOX aldehydes and esters significantly increased during refrigerated storage. Damaging strawberries increased the concentration of LOX aldehydes but did not significantly affect the concentration of esters. The concentrations of many of the esters were strongly correlated to their corresponded acids and/or aldehydes. The concentration of LOX-generated aldehydes decreased during ripening, while fruity esters increased. Different varieties had different aroma profiles and esters were the greatest percentage of the volatiles. The aroma release of some of the LOX-derived aldehydes in the mouthspace in whole strawberries compared to chopped strawberries showed that these volatiles are formed in the mouth during chewing. The persistence of LOX-derived compounds was higher than esters after swallowing. The mouthspace after and before swallowing persistence ratio of esters decreased as the chain length of the acid part of the ester compounds increased in whole strawberries. PRACTICAL APPLICATION: The storage studies showed that the concentrations of fruity and fresh volatiles increased during ripening and storage while damaging only increases the fresh volatiles. The nose, mouth, and headspace information can be used in the flavor industry to improve the formula of natural strawberry flavor by considering human perception during eating. 相似文献
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草莓冷冻干燥工艺研究 总被引:1,自引:0,他引:1
以长丰草莓(品种为天香)为对象,对整粒草莓的真空冷冻干燥技术进行研究。以复水比为指标,考察了草莓预冻工艺和真空冷冻干燥工艺中影响产品质量的主要因素,通过正交试验对草莓的冷冻干燥工艺进行优化,确定了适合工业化生产的工艺参数。研究结果如下:试验所用草莓的共晶点为-15℃;最佳预冻条件是:在-25℃中冷冻2.5 h;真空冷冻干燥工艺可分为四个阶段:第一阶段在-25℃干燥10 h,第二阶段在-5℃干燥10 h,第三阶段在15℃干燥12 h,第四阶段在40℃干燥8h,此时工艺最佳。 相似文献
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