食品科学

• 基础研究 • 上一篇    下一篇

二甲基二碳酸盐发酵前处理对茶枝柑果酒发酵特性的影响

邓莎莎1,2,吴继军1,2,*,刘忠义2,余元善1,徐玉娟1   

  1. 1.广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东 广州 510610;2.湘潭大学化工学院,湖南 湘潭 411105
  • 出版日期:2016-11-15 发布日期:2016-11-18

Effect of Dimethyl Dicarbonate Pretreatment on Fermentation Characteristics of Citrus reticulata cv. Chachiensis Fruit Wine

DENG Shasha1,2, WU Jijun1,2,*, LIU Zhongyi2, YU Yuanshan1, XU Yujuan1   

  1. 1. Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing,Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
    2. College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China
  • Online:2016-11-15 Published:2016-11-18

摘要:

为探究二甲基二碳酸盐(dimethyl dicarbonate,DMDC)非热杀菌技术对茶枝柑果酒发酵特性及果酒品质的影响,将新鲜茶枝柑果汁分别进行DMDC杀菌、巴氏杀菌和不杀菌处理,比较3 种不同的发酵前处理方法对发酵期间可溶性固形物含量、糖组分、乙醇含量、高级醇含量、pH值、总酸含量、有机酸含量、抗坏血酸含量、抗氧化活性等动态指标的影响以及发酵前后微生物菌群的差异。结果表明:相对于未杀菌直接发酵的茶枝柑发酵液,添加DMDC和巴氏杀菌均能有效杀灭污染的杂菌,提高糖的有效利用率和乙醇得率,抑制高级醇产生,其中空白对照组(不杀菌处理)、DMDC组、巴氏杀菌组的乙醇体积分数分别为13.10%、13.30%、13.73%。同时,与巴氏杀菌组相比,DMDC处理后的发酵液抗坏血酸质量浓度较高(211.40~221.70 mg/L),抗氧化活性保留较好(20.83~23.26 μmol TE/mL);但存在乳酸菌等耐受菌残留、乳酸升高的问题。综合而言,DMDC杀菌可以作为茶枝柑果酒发酵前处理的非热杀菌技术进行深入研究。

关键词: 二甲基二碳酸盐, 巴氏杀菌, 茶枝柑果酒, 发酵特性, 非热杀菌

Abstract:

The paper aimed to explore the effect of dimethyl dicarbonate (DMDC) pretreatment as a non-thermal sterilization
technology on the fermentation characteristics and quality of Citrus reticulata cv. Chachiensis fruit wine. The effects of
DMDC sterilization and pasteurization on the changes in quality indicators such as total soluble solid, ethanol, higher
alcohol, total acid, organic acid and ascorbic acid contents, sugar composition, pH and antioxidant activity during the
fermentation process and the differences in the microbial community before and after fermentation were compared with
those of the non-sterilized control. Results showed that both DMDC addition and pasteurization could improve the effective
utilization of sugar and the yield of ethanol and restrain the synthesis of fusel by killing unwanted bacteria when compared
with the control. The ethanol contents of the control, DMDC treatment, and pasteurization treatment were 13.10%, 13.30%,
and 13.73%, respectively. Importantly, when compared with pasteurization, DMDC treatment gave higher ascorbic acid
concentration (211.40–221.70 mg/L) and antioxidant activity (20.83–23.26 μmol TE/mL) in fermented Citrus reticulata cv.
Chachiensis fruit juice. However, DMDC treatment showed higher residues of resistant bacteria such as Lactobacillus and an
increment of lactic acid. To sum up, DMDC sterilization is worthy of further investigation for application as a non-thermal
sterilization technology in sample pretreatment for the fermentation of Citrus reticulata cv. Chachiensis fruit wine.

Key words: dimethyl dicarbonate, pasteurization, Citrus reticulata cv. Chachiensis fruit wine, fermentation characteristics;non-thermal sterilization

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