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食品研究与开发:2025,46(2):63-68
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超高压微射流处理对红枣酒理化特性和品质的影响
(1. 湖北文理学院 湖北省食品配料工程技术研究中心,湖北 襄阳 441053;2. 湖北文理学院 乳酸菌生物技术与工程襄阳市重点实验室,湖北 襄阳 441053;3. 石河子大学 食品学院,新疆 石河子 832000)
Effects of Ultra High-Pressure Microfluidization on the Physicochemical Properties and Quality of Jujube Wine
(1. Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;2. Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,Hubei,China;3. School of Food Science and Technology,Shihezi University,Shihezi 832000,Xinjiang,China)
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投稿时间:2023-11-09    
中文摘要: 在使用Saccharomyces cerevisiae YSC29-2 菌株进行红枣酒制备的基础上,以20、40、60、80、100、120、140、160 MPa 压力下超高压微射流处理后的红枣酒为研究对象,并以未经任何处理的红枣酒为对照组,通过使用常规、色度仪、电子鼻和电子舌等检测方法,从理化、色泽、风味和滋味4 个维度解析不同压力梯度下超高压微射流处理对红枣酒品质的影响。结果表明:随超高压微射流均质压力的增加,红枣酒的酒精度在整体上显著下降(P<0.05),L*值(明亮度)和b*值(黄蓝值)等色泽指标显著增加(P<0.05),芳香类风味物质显著增加(P<0.05),有机硫化物等缺陷型风味物质显著降低(P<0.05),同时,在160 MPa 压力处理下红枣酒的L*值、b*值和对芳香类风味物质敏感的传感器响应值均为最大。综上,超高压微射流技术可有效提升红枣酒的色泽和风味品质,且当均质压力为160 MPa 时,其品质最佳。
Abstract:On the basis of jujube wine production with Saccharomyces cerevisiae YSC29-2,ultra high-pressure microfluidization was performed at 20,40,60,80,100,120,140,and 160 MPa,respectively. The jujube wine without any treatment was taken as the control group. The effects of ultra high-pressure microfluidization on the quality of jujube wine were analyzed from four dimensions of physicochemical properties,color,flavor,and taste by conventional detection,colorimeter,electronic nose,and electronic tongue methods. The results showed that with the increase in the homogenization pressure of ultra high-pressure microfluidization,the jujube wine demonstrated reduced alcohol content (P<0.05),increased L* value (brightness) and b* value (yellow and blue) (P<0.05),increased aromatic compounds (P<0.05),and reduced odourous compounds such as organic sulfides (P<0.05). The L* value,b* value,and the sensor response values sensitive to aromatic compounds of jujube wine were the highest under ultra high-pressure microfluidization at 160 MPa. The results indicated the ultra high-pressure microfluidization could improve the color and flavor quality of jujube wine,and the jujube wine produced with high-pressure microfluidization at 160 MPa had the best quality.
文章编号:202502009     中图分类号:    文献标志码:
基金项目:南疆重点产业创新发展支撑计划项目(2022DB007);湖北文理学院教师科研能力培育基金“科技创新团队”项目(2020kypytd009)
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