文献类型：期刊文献

中文题名：火龙果香蕉刺梨复合果酒酿造工艺优化及其风味品质分析

英文题名：Brewing process optimization and flavor quality analysis of Hylocereus polyrhizus,Musa nana and Rosa roxburghii compound fruit wine

作者：董法宝 李声威 刘元昊 袁晓开 陈宗飞 袁仁国 刘玉龙 龙龙 胡进 李青松 王茂胜 刘晓辉

机构：[1]贵州理工学院食品药品制造工程学院,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：2023

卷号：14

期号：14

起止页码：155-165

中文期刊名：食品安全质量检测学报

外文期刊名：Journal of Food Safety and Quality

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：贵州理工学院高层次人才科研启动项目(XJGC20190924、XJGC2019638)、贵州理工学院教育教学改革与研究项目(2022KCSZ06);中国轻工业浓香型白酒固态发酵重点实验室开放基金项目(2018JJ006);贵州省普通本科院校创新创业教育研究课题项目(2021SCJZW04、2022SCJZW03);大学生创新创业训练计划项目(202114440022)。

语种：中文

中文关键词：红心火龙果;小米蕉;刺梨;复合果酒;响应面法;风味品质

外文关键词：Hylocereus polyrhizus;Musa nana;Rosa roxburghi;compound fruit wine;response surface methodology;flavor quality

摘要：目的优化火龙果香蕉刺梨复合果酒酿造工艺,分析复合果酒的风味及品质。方法以红心火龙果、小米蕉、刺梨3种水果为原料酿制复合果酒,利用单因素实验探究水果配比、发酵温度、酵母添加量及补糖百分比对果酒感官品质的影响。在单因素实验的基础上,进一步通过响应面实验对复合果酒发酵条件进行优化,根据感官评价指标确定最佳酿造工艺;对优化工艺酿制的复合果酒的香气成分、基本理化指标及抗氧化活性进行检测。结果复合果酒的最佳酿造条件为火龙果、香蕉和刺梨质量比为6:6:1、发酵温度为22℃、酵母添加量为20mg/L、补糖百分比为15%;最佳工艺条件生产的复合果酒香气成分以酯类为主,果味香气特征突出,兼具花香和蜜香;复合果酒感官指标及基本理化指标符合国家标准,并具有较高的抗氧化活性。结论通过原料复合酿制的果酒具有风味及营养优势,可为水果精深加工及果酒新产品的开发提供参考及技术支撑。
Objective To optimize the brewing process of Hylocereus polyrhizus,Musa nana and Rosa roxburghii compound fruit wine,and analyze the flavor and quality of the compound fruit wine.Methods The compound fruit wine was brewed using Hylocereus polyrhizus,Musa nana,and Rosa roxburghii as raw materials.The effects of fruit ratio,fermentation temperature,yeast addition amount,and sugar supplement percentage on the sensory quality of the fruit wine were explored through a single-factor experiment.Based on the single-factor investigation results,the compound fruit wine fermentation conditions were further optimized through response surface experiments.The optimal brewing process was determined according to sensory evaluation indicators.Aroma components,fundamental physical and chemical indicators,and antioxidant activity of the optimal compound fruit wine were detected.Results The optimal brewing conditions for the compound fruit wine were as follows:A mass ratio of Hylocereus polyrhizus,Musa nana,and Rosa roxburghii of 6:6:1,a fermentation temperature of 22°C,a yeast addition amount of 20 mg/L,and a sugar supplement percentage of 15%.The aroma components of the optimal compound fruit wine were mainly esters,presenting a prominent fruity aroma with both floral and honey aromas.The sensory and fundamental physical and chemical indicators of the optimal compound fruit wine met national standards,with high antioxidant activity.Conclusion Compounding raw materials to brew fruit wine has advantages in flavor and nutrition,which can provide references and technical supports for the deep processing of fruits and developing new fruit wine products.