摘要
该研究以昭通高原苹果为原料,酒类酒球菌(Oenococcus oeni)和双歧杆菌(Bifidobacterium)为发酵菌种制备发酵苹果汁。以感官评分为响应值,采用单因素试验和响应面试验优化其发酵工艺条件,并对其品质指标及挥发性风味物质进行分析。结果表明,发酵苹果汁最佳发酵工艺条件为白砂糖添加量6%、混菌(1∶1)接种量3%、发酵时间42 h、发酵温度26℃。在此优化条件下,发酵苹果汁感官评分为90.45分,其pH值、乳酸菌总数、总酸、总糖及可溶性固形物含量分别为3.82、7.4×10^(8)CFU/mL、3.38 g/100 mL、3.85 g/100 mL和10.4%。发酵苹果汁中共检出21种挥发性风味物质,包括6种醇类,4种酮类,3种酚类,2种烯类,1种醛类,1种酸类和4种其他类化合物。发酵苹果汁呈现良好色泽、香气、口感及组织状态。
In this study,fermented apple juice was prepared using Zhaotong plateau apple as raw material and Oenococcus oeni and Bifidobacterium as fermentation strains.Taking the sensory score as the response value,the fermentation process conditions were optimized by the single-factor tests and the response surface tests,and the quality indicators and volatile flavor substances were analyzed.The results showed that the optimal fermentation process conditions of fermented apple juice were as follows:white granulated sugar addition 6%,mixed bacteria(1∶1)inoculum 3%,fermentation time 42 h,and temperature 26℃.Under the optimal conditions,the sensory score of fermented apple juice was 90.45 points,and its pH value,lactic acid bacteria count,total acid,total sugar and soluble solid contents were 3.82,7.4×10^(8)CFU/ml,3.38 g/100 ml,3.85 g/100 ml and 10.4%,respectively.A total of 21 volatile flavor substances were detected in fermented apple juice,including 6 alcohols,4 ketones,3 phenols,2 alkenes,1 aldehyde,1 acid and 4 other compounds.The fermented apple juice showed good color,aroma,taste and tissue state.
作者
杨丽
孙泽萍
任礼霖
唐双庆
魏琴
YANG Li;SUN Zeping;REN Lilin;TANG Shuangqing;WEI Qin(Soild-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,China)
出处
《中国酿造》
北大核心
2025年第7期203-208,共6页
China Brewing
基金
固态发酵资源利用四川省重点实验室开放基金项目(2019GTJ001)。
关键词
酒类酒球菌
双歧杆菌
苹果汁
发酵工艺优化
Oenococcus oeni
Bifidobacterium
apple juice
fermentation process optimization
