文献类型：期刊文献

中文题名：热灭菌对刺梨果酒品质的影响

英文题名：Influence of Thermal Sterilization on the Characteristics of Cili(Rosa roxburghii)Wine

作者：于志海 黄晓艳 黄桂丹 蒲江华 岳利容 刘晓辉 黄名正

第一作者：于志海

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550003

第一机构：贵州理工学院食品药品制造工程学院

年份：2022

卷号：23

期号：2

起止页码：24-31

中文期刊名：农业科学与技术：英文版

外文期刊名：Agricultural Science & Technology

基金：贵州省科技厅基础研究项目(黔科合基础〔2019〕1145号);贵州理工学院高层次人才科研启动项目(XJGC-20190638)。

语种：中文

中文关键词：刺梨酒;热处理;灭菌;果酒;挥发性化合物

外文关键词：Cili wine;Thermal treatment;Sterilization;Fruit wine;Colatile compound

摘要：为探讨热处理对刺梨酒品质的影响,研究以未灭菌的刺梨酒(4℃保存)为对照,将刺梨原酒置于60、65、70℃水浴条件下分别灭菌15 min后,室温保存,陈酿6个月后,检测果酒的灭菌效果、浊度、pH、酒精度、挥发酸、滴定酸、总糖和维生素C含量。同时利用顶空(HS)固相微萃取(SPME)提取果酒中的挥发性成分,并用GC-MS进行分析。结果显示,60~70℃水浴处理能彻底对刺梨酒进行灭菌;与对照相比,灭菌能增加滴定酸含量,减少总糖含量;70℃灭菌处理(34种挥发性化合物)可以获得比对照(30种挥发性化合物)更丰富的挥发性化合物。综上所述,刺梨果酒适合在60~70℃的水浴条件下灭菌,常温下存放6个月不变质。
In order to investigate the effect of thermal sterilization on the characteristics of Cili(Rosa roxburghii)wine,Cili wine was treated at 60,65,and 70℃ for 15 min and then stored at room temperature with untreated Cili wine as the control(CK stored at 4℃).After six months,the sterilization effect,turbidity,pH value,alcohol content,volatile acidity,titratable acidity,total sugar,and vitamin C were determined.The volatile components in all the wine samples were extracted via head-space solid-phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS).Thermal treatment at 60~70℃ completely eliminated the microorganisms in Cili wine and had no significant effect on turbidity,pH value,alcohol content,volatile acidity,or vitamin C.The treatment brought increment in titratable acidity and decrement in total sugar compared with the CK.In particular,the treatment at 70℃ increased the number of volatile compounds to 34 compared with the CK(30).The results suggested that Cili wine sterilized at 60~70℃ water bath can keep good quality without deterioration for 6months at room temperature.