| 澳洲青苹与红富士苹果冷破碎混合果浆发酵酒品质研究 |
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| 引用本文： | 梁佳蕊,刘旻昊,邓红,王晓宇,孟永宏,郭玉蓉.澳洲青苹与红富士苹果冷破碎混合果浆发酵酒品质研究[J].农产品加工．学刊,2021(6). |
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| 作者姓名： | 梁佳蕊 刘旻昊 邓红 王晓宇 孟永宏 郭玉蓉 |
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| 作者单位： | 陕西师范大学食品工程与营养科学学院;国家苹果加工技术研发专业中心;西部果品资源高值利用教育部工程研究中心 |
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| 基金项目： | 农业部苹果产业体系(CARS-27);科技部国家重点研发计划项目联合资助(2017YFD0400700)。 |
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| 摘 要： | 以澳洲青苹(Granny Smith apple)与红富士苹果(Fuji apple)为原料,采用SY酵母不同比例(GSA与FA果浆体积比1∶1,1∶2,1∶3,1∶4,0∶1)的冷破碎混合果浆,制备低度苹果酒,分析果酒各项品质指标。结果表明,不同比例混合果浆发酵,其残糖与酒精度与单种果浆发酵均无显著性变化;混合果浆发酵酒的酸度(100%)随GSA果浆添加比例减小而降低(66±0.31>58±0.23>44±0.11>39±0.18>33±0.33),总酚含量(53.3±0.11<57.7±0.30<59.7±0.24<65.7±0.61<68.5±0.43 mg/100 mL)随GSA果浆占比的减小而增大,但抗氧化活性随GS添加比例提高而增大,其色值减小不易发生褐变;有机酸随着GSA比例的增大而增加(8.28±0.03>6.99±0.10>6.23±0.06>5.62±0.03>5.33±0.01 mg/mL);混合发酵酒香气中共检测出42种呈香物质(19种酯类物质、11种醇类物质、9种低级脂肪酸及3种醛酮类),不同比例GSA与FA混合发酵酒的呈香物质主要区别在酯类,而醛酮类、低级脂肪酸及醇类基本无显著差异。加入澳洲青苹原料可使发酵果酒不易褐变,颜色明亮,GSA与FA混合果浆最佳体积比为1∶1。
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| 关 键 词： | 澳洲青苹 红富士苹果 发酵 果酒 品质 |
Study on the Quality of Apple Cider Fermented with Cold Crash Mixed Puree of Granny Smith and Fuji Apple |
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| LIANG Jiarui,LIU Minhao,DENG Hong,WANG Xiaoyu,MENG Yonghong,GUO Yurong.Study on the Quality of Apple Cider Fermented with Cold Crash Mixed Puree of Granny Smith and Fuji Apple[J].Nongchanpin Jlagong.Xuekan,2021(6). |
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| Authors: | LIANG Jiarui LIU Minhao DENG Hong WANG Xiaoyu MENG Yonghong GUO Yurong |
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| Institution: | (College of Food Engineering and Nutrition Science,Shaanxi Normal University,Xi'an,Shaanxi 710062,China;National Research&Development Center of Apple Processing Technology,Xi'an,Shaanxi 710062,China;Engineering Research Center of High Value Utilization of Western China Fruit Resources,Ministry of Education,Xi'an,Shaanxi 710119,China) |
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| Abstract: | Using Granny Smith and Fuji apple as raw material and strain of SY as fermentation yeast,the cold crushing mixed apple puree with different ratio(the ratio of Granny Smith apple∶Fuji apple was 1∶1,1∶2,1∶3,1∶4,0∶1(V/V)respectively)was fermented to prepare apple cider,and analyzing the quality indexes of cider.The experiment results showed that there was no significant difference in residual sugar and the alcohol content between different ratio of mixed apple puree,but the acidity(100%)decreasing(66±0.31>58±0.23>44±0.11>39±0.18>33±0.33)with Granny Smith apple ratio(1∶1,1∶2,1∶3,1∶4,0∶1(V/V))decreases,while the total phenol content(53.3±0.11<57.7±0.30<59.7±0.24<65.7±0.61<68.5±0.43 mg/100 mL)increasing as Granny Smith apple ratio decrease.But the antioxidant activity of cider increased with the increase of Granny Smith apple addition ratio,and the color value of cider decreased which indicating cider’s browning was not easy.The organic acid content(8.28±0.03>6.99±0.10>6.23±0.06>5.62±0.03>5.33±0.01 mg/mL)decreased with the decrease of Granny Smith apple proportion.There were 42 species of fragrant substances in fermented cider with mixed apple pulp(including the 19 kinds of ester substances,11 kinds of alcohols,9 kinds of low-level fatty acid and 3 kinds of aldehydes and ketones).The main different fragrant substances between different fermented sider with different proportion of Granny Smith apple was in esters,but other fragrant substances(such as aldehydes and ketones,low-level fatty acids,and alcohols)were no significant difference basically.It was found that the cider has bright color and lower brown with the addition of Granny Smith apple puree in fermented raw materials,and the optimal ratio of Granny Smith apple pulp to red Fuji apple pulp was 1∶1(V/V)for mixed fermentation cider. |
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| Keywords: | Granny Smith apple Fuji apple fermentation cider quality |
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