本文已被：浏览 1319次 下载 371次
投稿时间：2019-04-15
投稿时间：2019-04-15
中文摘要: 以酒黄精和苹果为原料，制作具有保健功效的黄精苹果酒，并研究挥发性成分的变化。通过正交试验优化得到黄精苹果酒最佳制作工艺：酵母添加量为0.10%、发酵温度为26 ℃、酒黄精添加量为2.0%和含糖量为20%，经方差分析得到含糖量和酒黄精添加量对黄精苹果酒制作影响显著。酒黄精、苹果和黄精苹果酒检出挥发性成分共47 种，其中酒黄精中挥发性物质共17 种，苹果中挥发性物质共12 种，黄精苹果酒中挥发性物质共28 种。与原料酒黄精和苹果相比，黄精苹果酒的风味物质在种类和含量都有极大的增加，可见发酵有助于产生大量风味物质和营养物质。
Abstract:The cider with health benefits was prepared with treated polygonatum sibiricum and apple as raw materials.The changes of volatile components were also studied.The optimal preparation conditions of cider with treated polygonatum sibiricum were found by orthogonal experiment as follows：addition amount was 0.10 %，fermentation temperature was 26 ℃，addition amount of treated polygonatum sibiricum was 2.0 % and sugar content was 20%.The results of variance analysis showed that the sugar content and addition amount of treated polygonatum sibiricum had significant effects on preparation of cider.The results indicated that 47 volatile compounds were detected，including 17 volatile substances in treated polygonatum sibiricum，12 volatile substances in apple and 28 volatile substances in cider with treated polygonatum sibiricum.Compared with treated polygonatum sibiricum and apple，the types and contents of flavor substances in cider with treated polygonatum sibiricum had increased tremendously，which indicate that the fermentation contributes to produce a lot of flavor substances and nutrients.
文章编号：201915028 中图分类号： 文献标志码：
基金项目:江苏省高等学校自然科学研究项目（17KJB550007、18KJB550010）；徐州工程学院科研项目（XKY2017237）
引用文本：
津ICP备20000603号-1