菊芋酒酿酒酵母的选择及发酵工艺

doi:10.3969/j.issn.1673-1689.2016.02.016

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菊芋酒酿酒酵母的选择及发酵工艺
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                        10.3969/j.issn.1673-1689.2016.02.016
                    
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Research on Selection of Yeasts and Fermentation Technology of Jerusalem artichoke Wine

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以菊芋为原料对菊芋酒的酿造工艺及香气成分进行初步研究。通过3种酵母菌对菊粉液体发酵的比较实验，确定菊芋酒最佳的酿造菌种。并通过单因素试验和正交试验，探索菊芋酒的最佳生产工艺。采用顶空固相微萃取（HS-SPME）与气质联用技术（GC-MS）对菊芋酒主要香气成分进行分析。结果表明：1）菊芋酒的最佳酿造酵母为实验室筛选的产菊粉酶酵母K.marxianus X2；2）当以产品的酒精度为衡量指标时，最佳发酵工艺条件为：主发酵温度30 ℃，酵母接种体积分数5%，菊芋汁糖度22 °Bx；当以产品的感官品质为衡量指标时，最佳发酵工艺条件为：主发酵温度28 ℃，酵母接种体积分数为6%，菊芋汁糖度20 °Bx；3）从菊芋酒中共鉴定出40种香味物质，含量相对较多的主体香气物质是乙酸戊酯、己酸乙酯及辛酸乙酯。选出了一株可以直接用于菊芋酿酒发酵的酵母菌种，获得色、香、味俱佳的菊芋酒。

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The preliminary study on aroma compositions and fermented processes for Jerusalem artichoke wine was carried out using J. artichoke（Helianthus tuberosus L.） tubers as raw materials. Through comparing three kinds of yeasts on J. artichoke liquid fermentation experiments，the optimal yeast was selected. Then a single-factor and with two orthogonal-factor models were used to explore the optimal technology. Head Space Solid-Phase Micro-Extractions（HS-SPME） and Gas Chromatography-Mass Spectrometer（GC-MS） were used to determine the dominated aromas and flavor profiles of wine. The results were shown as follows：1） K.marxianus X2 was the best active inulinase.2） The optimal conditions were 30 ℃，5% inoculum dose，and 22 °Bx inulin when the yields of ethanol used as indexes，whereas the better conditions were 28 ℃，6% inoculum dose，and 21 °Bx inulin when the sensory quality of products as the scale index.3） Forty aromas and flavor components were characterized in J. artichoke wine，in which amyl acetates，ethyl hexanoates，and ethyl caprylates were dominated. A strain directly used for J. artichoke wine fermentation was elected to obtain the color，flavor and taste of J. artichoke wine.

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罗腾,张宝善,崔田田,刘莎莎,孙肖园.菊芋酒酿酒酵母的选择及发酵工艺[J].食品与生物技术学报,2016,35(2):211-218.

LUO Teng, ZHANG Baoshan, CUI Tiantian, LIU Shasha, SUN Xiaoyuan. Research on Selection of Yeasts and Fermentation Technology of Jerusalem artichoke Wine[J]. Journal of Food Science and Biotechnology,2016,35(2):211-218.

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在线发布日期: 2016-10-25
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