【作者】 张剑林； 武运；

【Author】 Zhang Jianlin;Wu Yun;College of Food Science and Pharmacy,Xinjiang Agricultural University;

【机构】 新疆农业大学食品科学与药学学院；

【摘要】 基于模糊数学评价法对驴乳奶啤稳定性的9组预处理参数初步优化,结合气相色谱-质谱联用技术(GC-MS)确定驴乳奶啤的最佳预处理参数,通过与牛奶奶啤香气成分差异化对比,探究驴乳奶啤的香气组成。结果表明:5号驴乳奶啤综合评分最高,稳定性系数、离心沉淀率、黏度分别为98.23%±0.17%、5.21%±0.14%、(37.13±0.08)mPa·s,GC-MS分析结果与综合模糊评判结果一致;从3组奶啤中共检测出79种香气化合物,包括醇类11种、酯类25种、醛类8种、酸类12种、酮类6种、苯类2种、烷烃类12种、萜烯类2种、其它类1种,其中醇类、酯类和酸类挥发性化合物相对含量较高,对3组奶啤共有的18种香气成分进行主成分分析,经综合评价得出5号驴乳奶啤香气品质最佳,且香气成分种类更为丰富。更多还原

【Abstract】 Preliminary optimization of 9 sets of pretreatment parameters for the stability of donkey milk beer based on fuzzy mathematics evaluation method,combined with gas chromatography-mass spectrometry(GC-MS) to determine the best pretreatment parameters of donkey milk beer.Differential comparison of aroma components of beer,exploring the aroma composition of donkey milk beer.The results showed that the No.5 donkey milk beer had the highest comprehensive score,the stability coefficient,centrifugal precipitation rate,and viscosity were 98.23%±0.17%,5.21%±0.14%,(37.13±0.08) mPa·s,respectively.GC-MS analysis results and comprehensive fuzzy evaluation.The results were consistent;79 aroma compounds were detected from the 3 groups of milk beer,including 11 alcohols,25 esters,8 aldehydes,12 acids,6 ketones,2 benzenes,and 12 alkanes.Species,two terpenes,and one other.Among them,the relative content of alcohols,esters and acid volatile compounds is relatively high.The 18 aroma components shared by the three groups of milk beer were analyzed by principal components and comprehensive evaluation.The No.5 donkey milk beer has the best aroma quality and a richer variety of aroma components.更多还原