超声酶解法对姜酒理化特性及香气成分的影响

doi:10.3969/j.issn.1673-1689.2018.03.008

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超声酶解法对姜酒理化特性及香气成分的影响
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                        10.3969/j.issn.1673-1689.2018.03.008
                    
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Effect of Physicochemical Properties and Volatile Aroma of Ginger Wine under Different Ultrasound-Enzymatic Processing

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超声和酶解技术应用在果酒发酵可以提高原料的利用水平，保证果酒良好的感官质量。针对不同超声酶解工艺对发酵姜酒品质及香气成分的影响进行了研究，比较了不同超声酶解组合制得姜酒的酒精度、可发酵性糖、总糖、可滴定酸和游离氨基酸含量，并通过GC-MS方法对不同工艺姜酒样品的香气成分进行了分析。结果表明：较单一超声处理和酶解处理，经过超声协同酶解制备得到的姜酒，酒精度提高了9.66%和7.61%，可发酵性糖质量浓度提高了43.68%和15.19%，总糖质量浓度提高了46.29%和0.52%，可滴定酸浓度提高了49.70%和18.40%，游离氨基酸质量浓度提高了18.17%和18.06%。香气成分分析表明：不同处理发酵姜酒中的香气成分主要由醇类、酯类、酸类、少数的酚类和烷类组成，醇类化合物的相对含量最高。超声协同酶解组发酵姜酒产生的香气物质种类最多，鉴定为51种，其中相对含量最高的组分为苯乙醇，占19.6%；丁内酯、正己醛、2-甲基己酸和6-姜酚的相对含量也均明显高于其余组，分别占5.42%、5.09%、5.01%和10.5%。

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Ultrasound and complex enzymatic hydrolysis can be used to enhance utilization level of raw material and ensure sensory quality of fruit wine under fermentation process. In this study，effects of different ultrasound-enzymatic processing on quality and aroma components of ginger wine were investigated. Alcoholic strength，fermentable sugar content，total sugar content，titratable acid content and free amino acid content of ginger wines under different processing were compared，and aroma composition of various ginger wine samples were analyzed using GC-MS. The results indicated that alcoholic strength of simultaneous processing wine was increased by 9.66% and 7.61% compared with ultrasonic processing wine and enzymatic processing wine. Similarly，fermentable sugar content was increased by 43.68% and 15.19%，total sugar content was increased by 46.29% and 0.52%，titratable acid content was increased by 49.70% and 18.40%，free amino acid content was increased by 18.17% and 18.06%. The results of aroma composition analysis indicated that ginger wines under different ultrasound-enzymatic processing were mainly composed of alcohols，esters，acids，a few of phenols and alkanes，and the relative content of alcohol compounds was the highest. Aroma substances generated from simultaneous processing wine were most，and 51 compounds were identified. One of the highest relative content of these compounds was phenethyl alcohol，accounting for 19.6%. Relative contents of butyrolactone，hexanal，2-methylcaproic acid and 6-gingerol were also significantly higher than the other processing wines，accounting for 5.42%，5.09%，5.01% and 10.5%.

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吴昊,朱俊向,王成荣.超声酶解法对姜酒理化特性及香气成分的影响[J].食品与生物技术学报,2018,37(3):274-282.

WU Hao, ZHU Junxiang, WANG Chengrong. Effect of Physicochemical Properties and Volatile Aroma of Ginger Wine under Different Ultrasound-Enzymatic Processing[J]. Journal of Food Science and Biotechnology,2018,37(3):274-282.

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在线发布日期: 2018-06-08
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