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果胶酶及浸渍处理对苹果酒多酚组分的影响 总被引:1,自引:0,他引:1
《食品科技》2016,(7)
为了探究果胶酶及浸渍处理对苹果酒多酚组分和品质的影响,用4种不同方式(清汁发酵不加酶、清汁发酵加酶、浸渍发酵不加酶、浸渍发酵加酶)酿造苹果酒,并测定其在发酵过程中的多酚组成、理化指标和抗氧化指标。结果表明,果胶酶和浸渍处理分别能够增加和降低苹果酒酸度,对酒精度没有显著影响。果胶酶和浸渍处理能够显著提高苹果酒中总酚的含量。共检测出9种多酚组分,包括酚酸类的没食子酸、绿原酸、咖啡酸、对香豆酸、阿魏酸和黄酮类的儿茶素、金丝桃苷、根皮苷和根皮素。果胶酶添加能促进绿原酸和根皮苷降解生成咖啡酸和根皮素,浸渍处理能促进果渣中酚类物质浸出,从而提高酒样中多酚组分含量,提高酒体抗氧化活性。果胶酶和浸渍处理对苹果酒品质有显著提高。 相似文献
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以Crispin品种苹果为试材,研究果胶酶、发酵基质和酵母菌株对苹果酒甲醇、乙醇、丙醇、异丁醇和异戊醇等主要醇类含量的影响。醇类成分采用高效液相色谱法检测,试验数据采用SAS 9.1.3统计软件进行分析。结果表明,发酵基质对苹果酒甲醇含量有显著影响,由果汁酿造的苹果酒甲醇含量最低,其次为果泥酿造的酒,而由果渣酿造的苹果酒中甲醇含量最高;无论以苹果泥、果汁和果渣为原料,果胶酶处理均会显著提高苹果酒的甲醇含量;果胶酶处理和酵母菌种对乙醇、丙醇、异丁醇和异戊醇含量没有显著影响。 相似文献
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《轻工学报》2015,(Z1)
通过考察加酶时间和果胶酶用量,研究了果胶酶对山楂果酒酿造过程中甲醇及主要杂醇油含量的影响.结果表明:果胶酶对山楂果酒发酵过程中总糖及酒精度的变化没有显著影响;经果胶酶处理发酵的山楂果酒总酸高于未经果胶酶处理的山楂果酒;发酵前未经果胶酶处理的山楂酒样发酵过程中果胶含量呈先降低后稳定的变化趋势,但果胶含量仍在2 g/L以上;发酵前山楂酒样经果胶酶处理后甲醇含量增高,发酵后增加不明显,但其含量是未经果胶酶处理山楂酒样(对照样)的5.7倍,不同时间进行果胶酶处理对主要杂醇油含量影响不明显;发酵前和发酵后添加果胶酶,甲醇含量随着其用量的增加而增加,当其用量大于0.1 g/L时,甲醇含量增加缓慢,发酵后进行添加果胶酶对山楂果酒中主要杂醇油含量影响不显著. 相似文献
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混菌发酵产酶活性与苹果酒风味物质构成的相关性分析 总被引:1,自引:0,他引:1
为研究苹果酒发酵过程中酶活性对苹果酒香气品质的影响,对德尔布有孢圆酵母(Torulaspora delbrueckii)和酿酒酵母(Saccharomyces cerevisiae)单独和混菌发酵过程中β-葡萄糖苷酶、果胶酶、酸性蛋白酶及α-淀粉酶活性及苹果酒香气成分进行测定,并通过建立偏最小二乘回归(PLSR)分析模型对苹果酒酒精发酵阶段酶活性与风味物质之间的相关性进行分析。结果表明,混合发酵方式1、2条件下β-葡萄糖苷酶、果胶酶曲线下面积(AUC)最高,分别为15.11 nmol/(min·mL)、19.71 mg/(h·mL),混合发酵有利于增加苹果酒香气成分的复杂性。相关性分析表明,β-葡萄糖苷酶与27种挥发性物质存在显著相关性(P<0.05),果胶酶、蛋白酶与18种挥发性物质存在显著相关性(P<0.05),对挥发性物质的形成有较大影响,而α-淀粉酶则与各组分无明显的相关性(P>0.05)。 相似文献
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将茶树花加入苹果汁中进行发酵,研究茶树花苹果酒发酵工艺.在单因素实验的基础上,应用响应面分析法对茶树花苹果酒的发酵条件进行了优化,并确定最佳的发酵条件.结果表明,茶树花的添加量为苹果汁的1.0%(w/v)、酵母接种量12.5%(v/v)、初始糖度200g/L、果胶酶0.08g/L、温度27.0℃时,所制茶树花苹果酒色泽金黄,澄清透明无沉淀,具有浓郁的茶花香、酒香和果香,口感柔和,酒体醇和协调;各理化指标为:酒精度10.7%,可溶性固形物5.0%,还原糖2.32g/L,pH3.66,杂醇油397.89mg/L;是一种既风味独特又健康养生的低度果酒. 相似文献
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Aline Alberti Cíntia Maia Braga Henrique Jaster Alessandro Nogueira 《Journal of the Institute of Brewing》2014,120(1):65-70
Oxygen can influence the composition and quality of apple must and cider. In this study, the effect of unit operations on oxygen dissolution during apple must processing was investigated and the technological implications discussed. Oxygen dissolution after different apple must processing unit operations, and also the effect of enzymatic browning reaction on dissolved oxygen uptake were analysed. During pressing, the highest and first oxygen dissolution occurred in the must at 6.8 mg/L, on average. The enzymatic browning reaction after 10 min was responsible for an oxygen uptake above 80%. The addition of sulphur dioxide or maceration of crushed apple results in a must with more oxygen content, however the beverage colour is negatively affected. The incorporation of oxygen into the must by bubbling oxygen or the movement of liquid may not be effective owing to consumption by the reaction of residual polyphenol oxidase. Moreover, this can affect the alcoholic fermentation because of the oxidation of nutrients such as vitamins. If the apple must is depectinized, racked and filtered, there will be enough oxygen to obtain a quality cider. These results and observations can be useful for selecting unit operations in cider companies in order to improve the beverage quality. Copyright © 2014 The Institute of Brewing & Distilling 相似文献
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DARRELL W. DONAHUE NAZIFE CANITEZ ALFRED A. BUSHWAY 《Journal of Food Processing and Preservation》2004,28(5):368-387
Increasing concern about food safety following contamination of unpasteurized apple cider with Escherichia coli O157:H7 reinforces the need for using the best technologies in apple cider production. Pasteurization of apple cider with ultraviolet irradiation (UV) is a low‐cost alternative to heat pasteurization for small processing operations. UV treatment efficacy applied to raw unpasteurized apple cider was examined through evaluation of physical parameters, exposure time and treatment dosage. A UV light processing system was used to treat apple cider. The apple cider received a calculated average dosage of 8777 µW‐s/cm 2 per pass through the system. UV light (at 254.7 nm) was effective in reducing bacteria‐inoculated apple cider by an average of 2.20 logs per pass. In multiple passes, the 5‐log reduction mandated by the Food and Drug Administration was achieved. Sensory analysis yielded no significant differences between the UV‐treated and control apple ciders. Experiments with UV‐treated apple cider indicated a significant extension of product shelf life through inhibition of yeast and mold growth. For low throughput apple cider processing operations, this technology is a viable cost‐effective alternative. 相似文献
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以鲁加6 号苹果发酵酒为原料,根据Box-Behnkend 的中心组合试验设计原理,在单因素的基础上采用响应面分析法,建立沸石负载壳聚糖澄清苹果酒的二次多项数学模型,并以苹果酒澄清度为响应值和等高线建立响应面,研究沸石负载壳聚糖添加量、处理时间、处理温度对苹果酒澄清效果的影响。结果表明:沸石负载壳聚糖澄清苹果酒的最佳工艺条件为沸石- 壳聚糖澄清剂添加剂量11.6g/L、处理时间47.6min、处理温度27℃;与常规法澄清苹果酒相比,经过处理的苹果酒澄清度提高了16.8%,可溶性蛋白含量、总酚含量均有显著降低,而总酸、可溶性固形物含量、儿茶素、绿原酸、咖啡酸含量变化不明显,表儿茶素含量降低。 相似文献
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Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders 下载免费PDF全文
Caroline Mongruel Eleutério dos Santos Aline Alberti Giovana de Arruda Moura Pietrowski Acácio Antonio Ferreira Zielinski Gilvan Wosiacki Alessandro Nogueira Regina Maria Matos Jorge 《Journal of the Institute of Brewing》2016,122(2):334-341
The aim of this study was to identify the main amino acids responsible for the production of esters in ciders. The experiments were carried out in apple must and synthetic must. The amino acids were analysed by high‐performance liquid chromatography and the volatile compounds by gas chromatography. Aspartate, asparagine and glutamate positively influenced the production of esters in the cider models and were used in the experiments with mixtures. The response surface generated by the proposed model yielded two regions that maximized the production of esters. In addition, the combination of aspartate and glutamate predicted a higher production. The optimal suggested concentrations were 43.4% of aspartate and 56.6% of glutamate for 120 mg/L of total nitrogen. The apple must supplemented with these two amino acids resulted in four times more esters than in the same cider without supplementation, demonstrating the effectiveness of the proposed model. 相似文献
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苹果酒醋饮料的生产工艺 总被引:1,自引:0,他引:1
介绍了采用浓缩苹果汁发酵成苹果酒后,再经沈麦112-7#醋酸菌发酵,所得酒醋混合母液与木糖醇、低聚异麦芽糖、维生素C等辅助成分进行科学调配生产苹果醋醋饮料的工艺流程. 相似文献
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以冷破碎红富士苹果浆为原料发酵制备低度苹果酒,通过分析不同酵母发酵周期的糖度、酒精度、pH和总酸筛选酵母菌株;在此基础上采用单因素与响应面试验以优化发酵工艺,确定冷破碎苹果浆发酵酒的最佳条件,通过分析酒品指标,与苹果清汁发酵酒的品质进行对比。结果表明,冷破碎苹果浆发酵酒的最佳工艺参数为:SY酵母发酵的初始糖度18%、酵母接种量0.1 g/L、发酵温度20℃;苹果浆发酵酒的残糖(7.5±0.46 g/L)、酒精度(7.8±0.1%)分别与苹果清汁发酵酒的残糖(7.3±0.31 g/L)、酒精度(8.0%±0.1%)差异不显著;苹果浆发酵酒的总酚(74.99±1.23 mg/100 mL)和有机酸(5.33±0.01 g/L)等成分含量高于苹果汁发酵酒(总酚47.5±2.2 mg/100 mL,有机酸5.01±0.03 g/L)。该结果可供苹果酒实际生产借鉴,也为苹果加工产业多元化发展提供思路。 相似文献
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采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)法测定啤酒糟苹果汁、苹果酒、苹果醋的挥发性成分,探究啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化。结果表明,苹果醋不同发酵阶段样品共检测出50种挥发性化合物,其中酯类16种、醇类8种、醛类8种、酸类7种、酚类4种、其他类4种、酮类2种、醚类1种。啤酒糟苹果汁、苹果酒、苹果醋中分别共检测出12种、15种、24种挥发性物质。抗氧化活性试验结果表明,DPPH自由基的清除率顺序为啤酒糟苹果酒>啤酒糟苹果汁>啤酒糟苹果醋,Fe3+还原能力顺序为啤酒糟苹果汁>啤酒糟苹果酒>啤酒糟苹果醋。 相似文献
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Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders 下载免费PDF全文
Tâmisa Pires Machado dos Santos Aline Alberti Priscila Judacewski Acácio Antonio Ferreira Zielinski Alessandro Nogueira 《Journal of the Institute of Brewing》2018,124(3):261-268
This study evaluated the effect of sulphur dioxide (SO2) added at different steps in the process on the volatile composition contributing to the fruity aroma of cider. Potassium metabisulphite was added (150 and 300 mg/L) at three processing steps (a) crushed apple, (b) apple must and (c) final product. The SO2 added to the crushed apple either maintained or increased the fermentation rate, whereas the addition to the apple must slowed the fermentation rate. The addition of 300 mg/L of potassium metabisulphite to Golden Delicious apple must inhibited fermentation. The losses of volatile compounds varied from 23 to 46% and from 33 to 97% in all of the treatments with 150 and 300 mg/L of potassium metabisulphite, respectively. 3‐Methyl‐1‐butanol, acetaldehyde and ethyl ethanoate corresponded to >85% of the volatile compounds in the cider; 3‐methyl‐1‐butanol was not affected by the sulphur dioxide. Acetaldehyde showed the greatest reduction (>80%) with the addition of sulphur dioxide and ethyl ethanoate was reduced when the compound was added to the crushed apple and apple must. All of the interactions between the apple variety, the stage of SO2 addition and the concentration of SO2 showed significant negative impact on volatile compounds. © 2018 The Institute of Brewing & Distilling 相似文献