摘要
为提高野生猕猴桃和鸭梨资源的利用率,增加其附加值,以猕猴桃和鸭梨混合发酵酿制一款酒度适中,果香浓郁,酸甜适口的利口酒。通过单因素试验和正交试验,得到最佳发酵工艺参数:猕猴桃∶鸭梨汁为5∶100(g/m L)、发酵温度21℃、酵母接种量3×107(cfu/m L),发酵5 d。并通过固相微萃取-气相色谱-质谱(Solid phase micro-extractionGas chromatograph-Mass spectrometer,SPME-GC-MS)联用仪,成品酒中共有28种挥发性成分被检出,包括16种酯类,6种醇类,2种酮类,4种烷烃类。
In order to enhance the utilization ratio and increase added value of wild kiwi and pear, combined wild kiwi with pear produced a kind of liqueur with moderate alcohol degree, abundant fruity odor, sour and sweetness were balanced. By single factor test and orthogonal test obtained optimal technology parameters were the ratio of wild kiwi to pear 5 ： 100 （g/mL）, fermentation temperature 21 ℃ , inoculating yeast quantity 3 X 107cfu/mL, fermentation time 5 d. Meanwhile, in this liqueur 28 kinds of volatile components were detected through Solid phase micro-extraction-Gas chromatograph-Mass spectrometer, including 16 kinds of esters, 6 kinds of alcohols, 2 kinds of ketones, 4 kinds of alkanes.
出处
《食品研究与开发》
CAS
北大核心
2017年第22期110-115,共6页
Food Research and Development
基金
四川理工学院研究生创新基金项目(y2016003)
关键词
利口酒
工艺参数
色谱分析
挥发性成分
liqueur
technology parameters
chromatographic analysis
volatile components
作者简介
王洪（1991-）,男（汉）,硕士研究生,研究方向：酿酒生物技术及应用.
通信作者：罗惠波（1969-）,男（汉）,教授,硕士生导师,硕士,研究方向：酿酒生物技术及应用.
