食品科学 ›› 2020, Vol. 41 ›› Issue (10): 246-254.doi: 10.7506/spkx1002-6630-20190603-020

• 工艺技术 • 上一篇    下一篇

宣木瓜糯米酒澄清工艺及品质评价

索安迪,吴彩娥,范龚健,吴芳芳   

  1. (南京林业大学轻工与食品学院,江苏 南京 210037)
  • 出版日期:2020-05-25 发布日期:2020-05-15
  • 基金资助:
    江苏省自然科学基金项目(BE2015315);江苏高校优势学科建设工程项目

Clarification and Quality Evaluation of Glutinous Rice Wine Added with Chaenomeles sinensis Juice

SUO Andi, WU Cai’e, FAN Gongjian, WU Fangfang   

  1. (College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China)
  • Online:2020-05-25 Published:2020-05-15

摘要: 优化宣木瓜糯米酒的澄清工艺,并且对宣木瓜糯米酒的品质进行研究。在单因素试验基础上设计Box-Behnken试验,研究壳聚糖、蛋清粉、明胶和皂土对宣木瓜糯米酒透光率的影响,通过顶空固相微萃取法与气相色谱-质谱联用技术对澄清后陈酿6 个月的酒液进行品质鉴定,并对陈酿后的酒进行感官评价。结果表明:在0.6 g/L壳聚糖、0.7 g/L皂土、0.07 g/L明胶条件下宣木瓜糯米酒透光率最高达到94.36%。陈酿后酒液中检测出64 种香气成分,其中包含15 种醇类、21 种酯类、9 种酸类、6 种醛类等物质。陈酿后乙醇体积分数14.8%,总黄酮质量浓度0.35 mg/mL,总三萜质量浓度0.045 mg/mL,总多酚质量浓度0.93 mg/mL,总抗氧化能力24.63 U/mL,超氧阴离子自由基清除能力178.59 U/L,DPPH自由基清除率13.77%,宣木瓜糯米酒酒体澄清透明,具有宣木瓜特有的香气。

关键词: 宣木瓜, 糯米酒, 澄清, 品质, 感官评价

Abstract: The present study was done in order to optimize the clarification process of Chaenomeles sinensis juice supplemented glutinous rice wine (CRW) and to assess its quality. For the optimization, the effects of chitosan, egg white powder, gelatin and bentonite on the light transmittance of CRW were investigated using one-factor-at-a-time method and Box-Behnken design. The volatile aroma components of clarified CRW aged for 6 months were detected by head-space solid phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS), and sensory evaluation was performed on the wine. The results showed that the optimum combination of clarifying agents that provided maximum light transmittance of 94.36% were chitosan 0.6 g/L, bentonite 0.7 g/L and gelatin 0.07 g/L. A total of 64 aroma components were detected in this wine, including 15 alcohols, 21 esters, 9 acids and 6 aldehydes. It was found to contain 14.8% alcohol (V/V), 0.35 mg/mL total flavonoids, and 0.045 mg/mL total triterpenes, and 0.93 mg/mL total flavonoids. The total antioxidant capacity, superoxide anion capacity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical rate of the wine were 24.63 U/mL, 178.59 U/L and 13.77%, respectively. The wine was clear and transparent and had the unique aroma of C. sinensis.

Key words: Chaenomeles sinensis, glutinous rice wine, clarification, quality, sensory evaluation

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