红曲枣酒生产工艺研究及成分分析

发布时间：2018-02-02 22:32

  本文关键词： 红曲枣酒 条件优化 红曲米 香味成分 GC-MS　出处：《安徽工程大学》2017年硕士论文　论文类型：学位论文

【摘要】：果酒是指以新鲜的水果或果汁为原料,经过全部或部分发酵配制而成的、含有较低酒精度的发酵型饮料酒。长期坚持饮用果酒能够改善心脑血管功能,促自身的新陈代谢、提高自身免疫力,具有强身健体的功效。本课题从红曲酒的制备工艺出发,在发酵原料中添加一定量的的枣汁,研制出新型的红曲枣酒,并对红曲枣酒的生产工艺进行优化;通过SPME技术用50/30μmDVB/CAR/PDMS双极性萃取纤维头对红曲枣酒香味物质进行萃取,再运用GC-MS技术对香味物质进行分析鉴别。本课题利用紫外诱变法对实验室保藏的红曲霉ZL307(Monascus ZL307)进行诱变选育,筛选出了产生红曲色素能力较强的红曲霉ZC307(Monascus ZC307)菌株。在发酵液培养到第10d的产生红曲色素产量可达83.89U/mL,相比较ZL307菌株能力提升了 39%。将其进行5次传代发酵实验,测得ZC307代谢产生红曲色素的产量稳定性良好。成熟的红曲米含有其特有的气味,有一定的醇香,颜色呈紫红色。红曲米的制备采用丝苗米为原料。在红曲米制备培养过程中,淀粉酶活在第5d可以达到最高,为1009.6U/g。成品红曲米中红曲色价为 927.5U/g,MonacolinK 的含量 1.64mg/g。优化酿造红曲枣酒的工艺方案是:丝苗米、红曲米和枣汁按比例混合糊化灭菌后接红曲霉预发酵48h。然后接种酵母,按比例调节料水比进行发酵。通过单因素实验和正交试验优化得到最优工艺条件是:料水比为1:3、红曲霉接种量为3%、酵母添加量为5‰、枣汁添加量为40%、红曲米添加量10%、温度为28℃、时间12d。在此工艺条件下制备的红曲枣酒品质最高,感官评价得分最高可达到90分。红曲枣酒在发酵过程中酒精度从第3d开始迅速增长,发酵至第12d酒精度达到10.89%vol;发酵液中糖度一直在降低,到12d时糖含量是11.4g/L;由于添加了红曲米,色价的初始值为1.7U/mL,从第3d到第10d有缓慢增加,之后基本稳定于2.47U/mL;发酵过程中总酸的含量逐渐升高,当发酵至第14d酸含量为5.1g/L;红曲枣酒发酵完成后MonacolinK达到为24.3mg/L,有关文献报道MonacolinK具有保健功能。采用顶空固相微萃取技术结合GC-MS对红曲枣酒中的香味物质进行分析,鉴定出49种化学成分。香味物质占总离子图峰面积的92.07%,说明此方法可以作为研究红曲枣酒中香味物质成分的有效手段。酯类、醇类、酸类是红曲枣酒中含量最高的三类化合物,占相对含量的85.56%。酯类物质中香味成分主要有:丁酸乙酯、乙酸乙酯、己酸乙酯、辛酸乙酯、棕榈酸乙酯;醇类物质中香味成分主要有:苯乙醇、苄醇、1-辛醇;酸类物质中香味成分主要有:丙酸、棕榈酸、癸酸。红曲枣酒中这三大类香味成分物质同其他成分之间共同作用,使红曲枣酒具有了自己独特的香味。
[Abstract]:Fruit wine is a kind of fermented wine made from fresh fruit or fruit juice, which is made up of all or part of the fermented wine. It can improve cardio-cerebrovascular function by persisting in drinking fruit wine for a long time. Promote their own metabolism, improve their own immunity, have the effect of strengthening the body. This subject from the preparation process of Monascus wine, adding a certain amount of jujube juice in the fermentation raw materials, a new type of red koji jujube wine was developed. The production process of red koji jujube wine was optimized. The flavor of red koji jujube wine was extracted by using 50/30 渭 mDVB/CAR/PDMS bipolar extraction fiber head by SPME technique. Then GC-MS technique was used to analyze and identify the aroma substances. In this paper, ultraviolet mutagenesis method was applied to mutagenic breeding of ZL307(Monascus ZL307, which was preserved in laboratory. ZC307(Monascus ZC307, which has strong ability to produce pigment from Monascus, was screened out. Strain. The production of Monascus pigment reached 83.89 Ur / mL on the 10th day after culture in fermentation broth. Compared with the ZL307 strain, the ability of the strain was increased by 39%. The fermentation experiment was carried out for 5 times. The yield stability of the red koji pigment produced by ZC307 metabolism was good. The mature red koji rice contained its unique smell and had a certain mellow flavor. The red koji rice was prepared with silk seedling rice as raw material. During the preparation and culture of red koji rice, the activity of amylase could reach the highest level on the 5th day. The color value of red koji in finished red koji rice is 927.5 U / g. The content of MonacolinK was 1.64 mg / g. Red koji rice and jujube juice were mixed and pasteurized in proportion, then inoculated with yeast for 48h. The optimum technological conditions were as follows: the ratio of material to water was 1: 3, the inoculation amount of Monascus was 3 and the amount of yeast added was 5 鈥，

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