摘要
为探究枣酪加工过程中的品质变化,该研究以灰枣为原料,接种果酒酵母与复合乳酸菌混菌(2∶1)进行固态发酵制备枣酪,测定枣酪加工过程中的理化指标、感官评分、质构、颜色参数和挥发性风味化合物。结果表明,在发酵过程中,总糖、糖酸比、总黄酮含量及硬度均呈下降趋势,感官评分、总酚、水分活度、咀嚼度、弹性、色差及褐变度呈上升趋势,而总酸含量先上升后下降;经过灭菌、烘干后,总糖含量稳定至12.89%,总酸、糖酸比、总酚、总黄酮、水分活度分别下降至0.65%、19.98、11.45 mg/g、1.68 mg/g、0.897,而硬度、咀嚼度、弹性、色差及褐变度分别上升至708.144 N、0.912、149.108、16.74和5.77;烘干后枣酪样品中共检出挥发性风味物质54种,包括20种酯类、9种醇类、7种醛类、7种酮类、2种烷烃类、1种烯烃类和其他类8种,其中酯类物质相对含量最高,主要化合物为乙酸乙酯和丙酸乙酯,具有丰富的酒香和浓厚的果香。
To investigate the quality changes during the processing of jujube cheese,the jujube cheese was prepared by solid-state fermentation using gray jujubes as raw materials and a mixture of fruit wine yeast and compound lactic acid bacteria(2∶1)as starter.The physicochemical properties,sensory score,texture,color parameters,and volatile flavor compounds were determined during the processing of jujube cheese.The results indicated that the total sugar content,sugar-to-acid ratio,total flavonoids content,and hardness exhibited a decreasing trend,while the sensory score,total phenol content,water activity,chewiness,elasticity,color difference,and browning degree showed an increasing trend during the fermentation process.The total acid content initially increased and then decreased.After sterilization and drying,the total sugar content stabilized at 12.89%,while the total acid,sugar-to-acid ratio,total phenols,total flavonoids,and water activity decreased to 0.65%,19.98,11.45 mg/g,1.68 mg/g,and 0.897,respectively.In contrast,hardness,chewiness,elasticity,color difference,and browning degree increased to 708.144 N,0.912,149.108,16.74,and 5.77,respectively.A total of 54 volatile flavor compounds were detected in the dried jujube cheese samples,including 20 esters,9 alcohols,7 aldehydes,7 ketones,2 alkanes,1 alkene,and 8 other compounds.Among them,ester substances had the highest relative content,with the main compounds being ethyl acetate and ethyl propionate,which had rich wine aroma and strong fruity aroma.
作者
刘芳辰
许铭强
兰思思
邱柏霖
李跃东
陈恺
LIU Fangchen;XU Mingqiang;LAN Sisi;QIU Bolin;LI Yuedong;CHEN Kai(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China;Institute of Storage and Processing of Agricultural Products,Xinjiang Academy of Agricultural Sciences,Urumqi 830000,China)
出处
《中国酿造》
北大核心
2025年第12期225-232,共8页
China Brewing
基金
新疆红枣产业技术体系专项资金项目(XJCYTX-01-05)
特色经济林产业链一体化示范(2021YFD1000404)
自治区重大科技专项(2023A02010-3)。
关键词
枣酪
灰枣
混菌发酵
品质分析
挥发性风味物质
jujube cheese
gray jujube
mixed-strain fermentation
quality analysis
volatile flavor compound
