【作者】 纪庆柱； 张仁堂； 孙欣； 高琳； 时川；

【Author】 Ji Qingzhu;Zhang Rentang;Sun Xin;Gao Lin;Shi Chuan;School of Food Science and Engineering,Shandong Agricultural University;

【机构】 山东农业大学食品科学与工程学院；

【摘要】 本文利用红枣老化黑变枣为原料,经发酵后得到新型黑枣发酵酒。通过感官品评、正交试验及气相色谱分析等方法,研究了黑枣枣汁的酶解条件、酵母菌菌种选择及主发酵等影响因素,并对黑枣酒成分进行分析。通过研究得出,黑枣枣汁酶法提取最佳工艺条件为:pH值为3.5,浸提温度为55℃,料水比为1:6,加酶量为0.2g/L,浸提时间为4 h;通过对国内外3种常用活性干酵母菌的发酵性能对照研究,确定了德国酿酒酵母SIHA活性酵母3为性能优良、适宜黑枣酒发酵的活性干酵母菌;通过正交实验,确定了其主发酵期间的最佳工艺参数为:发酵温度20℃,SO2添加量40 mg/L,酵母接种量0.35g/L。在最佳工艺条件下生产出的黑枣酒成分分析得出该新型黑枣发酵酒口感柔和,枣香浓郁,富含环磷酸腺苷与熊果酸,且香气成分达14种。黑枣酒不仅保留了红枣的营养及药用价值,又极大改善了枣酒的感官性能、功效物质含量,为我国红枣资源的利用开辟了新的领域,进一步丰富了市场上果酒产品的种类。更多还原

【Abstract】 In this paper,a new type of black jujube fermented wine was obtained by using aged black jujube as raw material.By means of sensory evaluation,orthogonal test and gas chromatography analysis,the factors influencing the enzymatic hydrolysis condition,yeast species selection and main fermentation of jujube juice were studied,and the composition of jujube liquor was analyzed.Through study,black jujube juice optimum process conditions for enzymatic method:pH value of 3.5,leaching temperature of 55 ℃,the ratio of material to water is 1:6,plus the amount of enzyme is 0.2 g/L,the extraction time is 4 h;By comparing the fermentation performance of 3 kinds of active dry yeast commonly used at home and abroad,it was determined that the active dry yeast SIHA 3 of German saccharomyces cerevisiae was an active dry yeast with good performance and suitable for black jujube wine fermentation.During the primary fermentation was determined by the orthogonal experiment,the optimum technological parameters as follows:fermentation temperature 20 ℃,S02 content 40 mg/L,yeast inoculation quantity of 0.35 g/L.The composition analysis of black jujube wine produced under the optimum technological conditions shows that the new black jujube fermented wine has a soft taste,rich jujube flavor,high content of adenosine cyclophosphate and ursolic acid,and has 14 aroma components.Black jujube wine not only retains the nutrition and medicinal value of red jujube,but also greatly improves the sensory properties and functional material content of jujube wine,which opens up a new field for the utilization of Chinese jujube resources and further enriches the types of fruit wine products on the market.更多还原