摘要
本研究基于紫薯糖化液可为树莓发酵果酒提供糖分、紫薯酰基化花色苷可提高果酒花色苷稳定性的特性,以树莓和紫薯为原料,探讨了酶种类、酶添加量、水解时间等因素对紫薯液化糖化液还原糖和总糖含量的影响,以及发酵方式、酵母种类、发酵温度和树莓汁添加量等对复合果酒酒精度、二氧化碳失重、pH值和还原糖、总糖、总酸、花色苷含量等理化指标的影响,比较了复合果酒、树莓酒、紫薯酒贮藏期间花色苷含量的变化。结果表明:紫薯最佳液化、糖化条件:选择耐高温α-淀粉酶,酶添加量为0.9 mL/kg,液化时间为3 h,复合糖化酶添加量为1.2 mL/kg,糖化时间为3.5 h;复合果酒的最佳发酵参数:采用异步糖化发酵,酵母种类为BV818酵母,发酵温度为25℃,树莓汁添加量60%。所得果酒酒精度为11.7%vol,果香、酒香良好,柔和爽口。采用树莓紫薯复合发酵可提高树莓酒贮藏期间花色苷稳定性。
This present study was based on the feasibility of the saccharified purple sweet potato solution to provide sugar for the fermentation of raspberry wine and the acylated anthocyanins of the purple sweet potato to improve the anthocyanin stability of fruit wine. Using raspberry and purple sweet potato as raw materials, the effects of enzyme type, enzyme amount for addition, and hydrolysis time on the content of reducing sugar and the total sugar of the purple sweet potato solution after liquefaction and saccharification were investigated. The effects of the fermentation method, yeast type, fermentation temperature and raspberry juice amount for addition on the alcohol content, carbon dioxide loss, pH value, content of reducing sugar, total sugar content, total acid content, and anthocyanin content of the compound fruit wine were also examined. The changes in the anthocyanin content of the compound fruit wine, raspberry wine, and purple sweet potato wine were compared. The results showed that the optimum liquefaction and saccharification conditions of purple sweet potato were as follows: fermentation enzyme, high temperature resistantα-amylase;enzyme amount for addition, 0.9 mL/kg;liquefaction time, 3 h;amount of complex saccharifying enzyme for addition, 1.2 mL/kg;saccharification time, 3.5 h. The optimum fermentation parameters for the raspberry-purple sweet potato compound fruit wine were as follows: fermentation method, asynchronous saccharification fermentation;yeast species, BV818 yeast;fermentation temperature, 25 ℃;raspberry juice amount for addition, 60%. The final fruit wine had a alcohol degree of 11.7% vol and good aroma of fruit and wine with soft and refreshing feeling. The use of raspberry-purple sweet potato compound fermentation could improve the stability of anthocyanins in raspberry during wine storage.
作者
张南海
石雅
赵亮
张列兵
王成涛
籍保平
葛章春
周峰
ZHANGNan-hai;SHI Ya;ZHAO Liang;ZHANG Lie-bing;WANG Cheng-tao;JI Bao-ping;GE Zhang-chun;ZHOU Feng(College of Food Science&Nutritional Engineering,Beijing Key Laboratory of Functional Food from Plant Resources,China Agricultural University,Beijing 100083,China;Fangshan District Hancunhe Town Government of Beijing,Beijing 102423,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University,Beijing 100048,China;Life Fruit Organic Food Co.Ltd.,Xinxiang 453300,China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第11期182-192,共11页
Modern Food Science and Technology
基金
封丘县科技重大专项计划项目(Fkt2018-01)
关键词
树莓
紫薯
液化
糖化
发酵
复合果酒
raspberry
purple sweet potato
liquefaction
saccharification
fermentation
compound fruit wine
