| 榴莲果酒发酵工艺优化及其香气成分分析 |
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| 引用本文： | 卜坚珍,于立梅,曾晓房,林少婷.榴莲果酒发酵工艺优化及其香气成分分析[J].食品与机械,2017,33(9):182-185,212. |
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| 作者姓名： | 卜坚珍 于立梅 曾晓房 林少婷 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院，广东 广州 510225;仲恺农业工程学院轻工食品学院，广东 广州 510225；广州市广式传统食品加工与安全控制重点实验室，广东 广州 510225 |
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| 基金项目： | 广东省自然科学基金项目（编号：2015A030313604）；广东省教育厅“专业学位硕士研究生协同育人培养机制构建”项目（编号：KA1548861/KA1548857）；国家级大创项目(编号：HC501035505)；广州省扬帆计划项目（编号：2015YT02H049） |
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| 摘 要： | 研究酵母添加量、初始糖度、SO_2添加量和pH值对榴莲果酒发酵的影响,确定果酒发酵的最佳工艺条件,并采用气相色谱—质谱(GC-MS)联用技术分析榴莲果酒香气物质。结果表明:榴莲果酒发酵的最佳工艺为酵母添加量0.7%,初始糖度28%,SO_2添加量60mg/L,pH值3.6。通过GC-MS对榴莲果酒香气成分进行分析,鉴定出22种香气成分,其中以醇类物质相对含量最高,酯类物质种类最多。
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| 关 键 词： | 榴莲 果酒 酵母 工艺优化 香气成分 |
The process optimization and its aroma ingredients of durian wine |
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| BUJianzhen,YULimei,ZENGXiaofang,LINShaoting.The process optimization and its aroma ingredients of durian wine[J].Food and Machinery,2017,33(9):182-185,212. |
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| Authors: | BUJianzhen YULimei ZENGXiaofang LINShaoting |
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| Affiliation: | College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China;College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangzhou Key Laboratory of Food Processing and Safety Control of Traditional Food, Guangzhou, Guangdong 510225, China |
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| Abstract: | The fermentation process parameters of durian fruit were optimized based on yeast addition amount, initial sugar, SO2 and pH value. The aroma substances from durian fruit wine were also analyzed by adopting the gas chromatography and mass spectrometry (GC-MS) detection. The results showed that the optimum process conditions of durian wine as follows: initial sugar concentration was 28%, the amount of yeast was 0.7%, and the concentration of sulfur dioxide was 60 mg/L, pH 3.6. The aroma components from durian fruit wine included 22 kinds of aroma components, and most of them were esters. |
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| Keywords: | durian wine yeast process optimization aroma ingredients |
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