发酵罐生产荞麦酒及酒中风味成分的研究

发布时间：2018-12-21 07:52

【摘要】：荞麦属于药食同源性植物,富含黄酮类化合物、多酚类化合物、活性多肽以及D-手性肌醇等生物活性成分,具有特殊的营养价值和保健功能。本文以甜荞和苦荞作为原料,利用发酵罐采用液态发酵法酿造荞麦酒,同时通过气相色谱—质谱联用法对荞麦酒的风味成分作了系统分析,并对荞麦酒的营养及活性成分进行研究,以期得到品质优良,风味独特的荞麦酒。主要研究结果如下:(1)对甜荞和苦荞中基本营养成分进行分析,结果表明,甜荞的淀粉含量(60.03%)高于苦荞(51.54%),水分含量(11.7%)、脂肪含量(2.33%)与苦荞(12.0%)(2.40%)相当。总黄酮含量(0.21%)、蛋白质含量(6.78%)明显低于苦荞(2.26%)、(9.69%)利用5 L液态发酵罐酿造荞麦酒并对其工艺进行优化。结果表明,最佳发酵工艺参数:酵母添加量0.6%、料液比1:4 g:mL、发酵温度31℃、发酵时间为7 d。在此最佳工艺条件下,经澄清后所得荞麦酒的酒精度为10.4%vol,总黄酮含量为122.26μg·m L~(-1)。通过对荞麦酒澄清工艺参数进行优化,得到最佳调配方案:壳聚糖添加量为0.6 g·L~(-1),皂土添加量为0.2 g·L~(-1),澄清时间为2 d,透光率最大值为96.92%(2)利用SPME-GC-MS连用技术对荞麦酒风味成分进行分析,结果表明:荞麦酒中共检测出66种风味成分,其中已知的化合物有47种,包括8种醇类物质、8种酯类物质、2种酸类物质、1种醛类物质、26种烃类物质、2种其他类物质以及19种未知化合物。主要的风味成分是乙醇、异戊醇、苯乙醇、十六烷等。将荞麦酒/Q-H与四种市场产品(G-H、T-P、K-P、M-B)的风味成分进行对比分析,结果表明:五种样品中共识别出96种物质,共同拥有的风味成分共18种,各个产品间风味成分的种类及含量差异很大,促使各产品间迥异的风格。荞麦酒的风味特征受原料、发酵工艺、酵母的代谢以及风味成分的种类、含量、感觉阈值、各成分之间相互协调共同影响。(3)研究了荞麦酒的营养及活性成分,结果表明:荞麦酒可溶性蛋白含量为1.23 mg·m L~(-1),游离氨基酸总量高达8080 mg·L~(-1)明显高于塔牌、古越龙山以及即墨老酒;总多酚含量为321.2μg·mL~(-1);四种常见有机酸的含量分别为:草酸0.11 g·L~(-1)、苹果酸0.11 g·L~(-1)、柠檬酸1.62 g·L~(-1),琥珀酸0.65 g·L~(-1)。考察荞麦酒的抗氧化性,将其与市场产品(G-H、T-H、K-H)进行对比。结果表明:荞麦酒的还原能力以及羟基自由基清除能力均高于其他3种产品,且当样品添加量在0.05~1.0 mL时,随着样品剂量的增大,DPPH自由基清除能力迅速上升,但受体系中DPPH含量的影响,当添加剂量大于1.0 mL后,DPPH自由基清除能力趋于平缓。超氧阴离子自由基清除能力略低于G-H高于T-H和K-H。
[Abstract]:Buckwheat is a kind of medicinal and food homologous plant, which is rich in flavonoids, polyphenols, active peptides and D-chiral inositol, and has special nutritional value and health care function. Using buckwheat and buckwheat as raw materials, buckwheat wine was brewed by liquid fermentation in fermenter, and the flavor components of buckwheat wine were analyzed by gas chromatography-mass spectrometry (GC-MS). The nutritional and active components of buckwheat wine were studied in order to obtain buckwheat wine with good quality and unique flavor. The main results are as follows: (1) the basic nutritional components of buckwheat and buckwheat were analyzed. The results showed that the starch content (60.03%) of buckwheat was higher than that of Tartary buckwheat (51.54%), and the water content (11.7%) of buckwheat was higher than that of Tartary buckwheat (51.54%). The fat content (2.33%) was equal to that of Tartary buckwheat (12.0%) (2.40%). The total flavonoids content (0.21%) and protein content (6.78%) were significantly lower than that of Tartary buckwheat (2.26%), (9.69%). The results showed that the optimum fermentation parameters were as follows: the amount of yeast was 0.6%, the ratio of material to liquid was 1:4 g / mL, the fermentation temperature was 31 鈩，

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