摘要
利用前期筛选得到的优良果酒发酵菌种酿酒酵母菌(Saccharomyces cerevisiae,Sc)和东方伊萨酵母菌(Issatchenkia orientalis,Io),通过混合培养研究其生长规律;以山乌桕蜂蜜为主要发酵基质,通过感官评定和电子鼻比较了混合接种发酵和加曲发酵两种蜂蜜酒产品的感官特性和香气特征。结果表明,在有氧条件纯培养时,Sc和Io在30 h达到最大生长量都为2.2×10~8 CFU/mL;而厌氧条件纯培养时,Sc在30 h达到最大生长量为3.5×10~7 CFU/mL,Io在45 h达到最大生长量为0.5×10~7CFU/mL。在有氧混合培养45 h后,Sc和Io的最大生长量分别为10.2×10~7 CFU/mL和37.9×10~7 CFU/mL,Sc/Io比率呈下降趋势;在厌氧混合培养条件下,在同一发酵周期内,Sc和Io最大生长量分别为21×10~6 CFU/mL和1.4×10~6 CFU/mL,Sc/Io比率先(30 h)上升后下降;有氧培养条件下最大生长量明显高于厌氧培养。感官评定结果,加曲发酵法得分为66.4分,混合发酵法得分为78.2分,混合发酵酿制的蜂蜜酒口感较好,并保留了蜂蜜特有的蜜香。通过电子鼻系统对山乌桕蜂蜜汁和两种不同发酵方法生产的蜂蜜酒进行LDA(线性判别)分析、PCA(主成分)分析,其中LDA分析第一、第二主成分总的贡献率达100%,PCA主成分分析总贡献率为99.94%,表明发酵过程中山乌桕蜂蜜汁的风味发生了变化,且不同发酵方式的山乌桕蜂蜜酒香气具有差异。研究结果为开发利用天然植物资源的发酵精深加工与提高产品质量提供参考依据。
The growth characteristics of Saccharomyces cerevisiae and Issatchenkia orientalis, which were obtained through previous screening, were studied by a mixed culture. The main fermentation substrate was Sapium discolor honey, and the aroma and sensory characteristics of the two kinds of honey wine products, which were processed by two different methods with Koji addition and mixed inoculation fermentation, were compared by sensory evaluation and electronic nose. The results showed that under the aerobic condition of pure culture, the numbers of Sc and Io both achieved a maximum of 2.2×108 CFU/mL at 30 h. Under the anaerobic condition of pure culture, Sc reached the maximum at 30 h, which was 3.5×107 CFU/mL and for Io was 0.5×107 CFU/mL at 45 h. The maximum population of Sc and Io reached 10.2×107 CFU/mL and 37.9×107 CFU/mL, respectively. Under a aerobic condition of mixed culture after 45 h and the ratio of Sc/Io was decreasing. In an anaerobic condition of mixed culture, the maximum number of Sc and Io was 21×106 CFU/mL and 1.4×106 CFU/mL, respectively, in the same fermentation cycle. And the ratio of Sc/Io increased at the first 30 h, then decreased. The maximum population of yeast growth under aerobic condition was significantly higher than that under anaerobic condition. The sensory evaluation results showed that the score of wine with Koji addition method was 66.4, and that of wine with mixed inoculation fermentation method was 78.2. It indicated that the honey wine produced by mixed inoculation fermentation method had a better taste than by Koji addition method, and the honey flavor was preserved. The total contribution rate of electronic nose LDA(Linear Discriminant Analysis) was 100%, indicating that there was a great difference in the volatile flavor substances during the fermentation process of S. discolor honey. The LDA(Linear Discriminant Analysis) and PCA(Principal Component Analysis) was carried out by the electronic nose system on the diluent honey and two different honey wines, produced by di
作者
段亚豪
曹玉玺
吴祖芳
张文文
徐大伦
翁佩芳
Duan Yahao;Cao Yuxi;Wu Zufang;Zhang Wenwen;Xu Dalun;Weng Peifang(Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province,College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China)
出处
《中国野生植物资源》
CSCD
2019年第5期36-42,共7页
Chinese Wild Plant Resources
基金
国家自然科学基金(31471709)
关键词
混合培养
生长
山乌桕蜂蜜
香气特征
感官特性
Mixed culture
Growth
Sapium discolor honey
Aroma characteristics
Sensory characteristics
