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中国精品科技期刊2020
李素岳, 张鸣明, 钱滢文, 宋勇强, 牛犇, 胡先望, 梁宁. 黄参酒生产工艺优化及香气成分研究[J]. 食品工业科技, 2017, (09): 191-195. DOI: 10.13386/j.issn1002-0306.2017.09.028
引用本文: 李素岳, 张鸣明, 钱滢文, 宋勇强, 牛犇, 胡先望, 梁宁. 黄参酒生产工艺优化及香气成分研究[J]. 食品工业科技, 2017, (09): 191-195. DOI: 10.13386/j.issn1002-0306.2017.09.028
LI Su-yue, ZHANG Ming-ming, QIAN Ying-wen, SONG Yong-qiang, NIU Ben, HU Xian-wang, LIANG Ning. Study on the technology optimization and aroma compounds of Sphallerocarpus gracilis wine[J]. Science and Technology of Food Industry, 2017, (09): 191-195. DOI: 10.13386/j.issn1002-0306.2017.09.028
Citation: LI Su-yue, ZHANG Ming-ming, QIAN Ying-wen, SONG Yong-qiang, NIU Ben, HU Xian-wang, LIANG Ning. Study on the technology optimization and aroma compounds of Sphallerocarpus gracilis wine[J]. Science and Technology of Food Industry, 2017, (09): 191-195. DOI: 10.13386/j.issn1002-0306.2017.09.028

黄参酒生产工艺优化及香气成分研究

Study on the technology optimization and aroma compounds of Sphallerocarpus gracilis wine

  • 摘要: 以山丹黄参为原料,对黄参酒的生产工艺进行了优化。研究了料液比、辅料种类、酿酒曲种类及发酵时间对黄参酒品质的影响,结合感官评定,确定最佳的生产工艺条件,并使用气相色谱-质谱(GC-MS)联用技术对黄参酒的香气成分进行检测。结果表明,最优工艺条件为:黄参∶水比例为1∶100(g/m L),淀粉为辅料,酒曲为清香型酒曲,发酵周期14 d;初步定性出60种化合物。其他理化指标显示所得黄参酒品质较好。 

     

    Abstract: Using Shandan Sphallerocarpus gracilis as material, the production process of Sphallerocarpus gracilis wine was optimized.The effect of Sphallerocarpus gracilis wine quality on different operating parameters, such as liquid/solid ratio, supplementary material types, distiller's yeast types and fermentation time. The optimum technology was selected by orthogonal design and sensory analysis, using GC-MS to test Sphallerocarpus gracilis wine aroma components.The best result indicated that Sphallerocarpus gracilis∶ water ratio was 1 ∶ 10 ( g: m L) , supplementary material for starch, distiller 's yeast for Fen-flavor and fermentation time for 14 days.60 aroma compounds were identified by GS-MS, and the other physics and chemistry indexes showed Sphallerocarpus gracilis wine had high quality.

     

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