本文關(guān)鍵詞： 紅曲棗酒 條件優(yōu)化 紅曲米 香味成分 GC-MS　出處：《安徽工程大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：果酒是指以新鮮的水果或果汁為原料,經(jīng)過全部或部分發(fā)酵配制而成的、含有較低酒精度的發(fā)酵型飲料酒。長期堅(jiān)持飲用果酒能夠改善心腦血管功能,促自身的新陳代謝、提高自身免疫力,具有強(qiáng)身健體的功效。本課題從紅曲酒的制備工藝出發(fā),在發(fā)酵原料中添加一定量的的棗汁,研制出新型的紅曲棗酒,并對紅曲棗酒的生產(chǎn)工藝進(jìn)行優(yōu)化;通過SPME技術(shù)用50/30μmDVB/CAR/PDMS雙極性萃取纖維頭對紅曲棗酒香味物質(zhì)進(jìn)行萃取,再運(yùn)用GC-MS技術(shù)對香味物質(zhì)進(jìn)行分析鑒別。本課題利用紫外誘變法對實(shí)驗(yàn)室保藏的紅曲霉ZL307(Monascus ZL307)進(jìn)行誘變選育,篩選出了產(chǎn)生紅曲色素能力較強(qiáng)的紅曲霉ZC307(Monascus ZC307)菌株。在發(fā)酵液培養(yǎng)到第10d的產(chǎn)生紅曲色素產(chǎn)量可達(dá)83.89U/mL,相比較ZL307菌株能力提升了 39%。將其進(jìn)行5次傳代發(fā)酵實(shí)驗(yàn),測得ZC307代謝產(chǎn)生紅曲色素的產(chǎn)量穩(wěn)定性良好。成熟的紅曲米含有其特有的氣味,有一定的醇香,顏色呈紫紅色。紅曲米的制備采用絲苗米為原料。在紅曲米制備培養(yǎng)過程中,淀粉酶活在第5d可以達(dá)到最高,為1009.6U/g。成品紅曲米中紅曲色價(jià)為 927.5U/g,MonacolinK 的含量 1.64mg/g。優(yōu)化釀造紅曲棗酒的工藝方案是:絲苗米、紅曲米和棗汁按比例混合糊化滅菌后接紅曲霉預(yù)發(fā)酵48h。然后接種酵母,按比例調(diào)節(jié)料水比進(jìn)行發(fā)酵。通過單因素實(shí)驗(yàn)和正交試驗(yàn)優(yōu)化得到最優(yōu)工藝條件是:料水比為1:3、紅曲霉接種量為3%、酵母添加量為5‰、棗汁添加量為40%、紅曲米添加量10%、溫度為28℃、時(shí)間12d。在此工藝條件下制備的紅曲棗酒品質(zhì)最高,感官評價(jià)得分最高可達(dá)到90分。紅曲棗酒在發(fā)酵過程中酒精度從第3d開始迅速增長,發(fā)酵至第12d酒精度達(dá)到10.89%vol;發(fā)酵液中糖度一直在降低,到12d時(shí)糖含量是11.4g/L;由于添加了紅曲米,色價(jià)的初始值為1.7U/mL,從第3d到第10d有緩慢增加,之后基本穩(wěn)定于2.47U/mL;發(fā)酵過程中總酸的含量逐漸升高,當(dāng)發(fā)酵至第14d酸含量為5.1g/L;紅曲棗酒發(fā)酵完成后MonacolinK達(dá)到為24.3mg/L,有關(guān)文獻(xiàn)報(bào)道MonacolinK具有保健功能。采用頂空固相微萃取技術(shù)結(jié)合GC-MS對紅曲棗酒中的香味物質(zhì)進(jìn)行分析,鑒定出49種化學(xué)成分。香味物質(zhì)占總離子圖峰面積的92.07%,說明此方法可以作為研究紅曲棗酒中香味物質(zhì)成分的有效手段。酯類、醇類、酸類是紅曲棗酒中含量最高的三類化合物,占相對含量的85.56%。酯類物質(zhì)中香味成分主要有:丁酸乙酯、乙酸乙酯、己酸乙酯、辛酸乙酯、棕櫚酸乙酯;醇類物質(zhì)中香味成分主要有:苯乙醇、芐醇、1-辛醇;酸類物質(zhì)中香味成分主要有:丙酸、棕櫚酸、癸酸。紅曲棗酒中這三大類香味成分物質(zhì)同其他成分之間共同作用,使紅曲棗酒具有了自己獨(dú)特的香味。
[Abstract]:Fruit wine is a kind of fermented wine made from fresh fruit or fruit juice, which is made up of all or part of the fermented wine. It can improve cardio-cerebrovascular function by persisting in drinking fruit wine for a long time. Promote their own metabolism, improve their own immunity, have the effect of strengthening the body. This subject from the preparation process of Monascus wine, adding a certain amount of jujube juice in the fermentation raw materials, a new type of red koji jujube wine was developed. The production process of red koji jujube wine was optimized. The flavor of red koji jujube wine was extracted by using 50/30 渭 mDVB/CAR/PDMS bipolar extraction fiber head by SPME technique. Then GC-MS technique was used to analyze and identify the aroma substances. In this paper, ultraviolet mutagenesis method was applied to mutagenic breeding of ZL307(Monascus ZL307, which was preserved in laboratory. ZC307(Monascus ZC307, which has strong ability to produce pigment from Monascus, was screened out. Strain. The production of Monascus pigment reached 83.89 Ur / mL on the 10th day after culture in fermentation broth. Compared with the ZL307 strain, the ability of the strain was increased by 39%. The fermentation experiment was carried out for 5 times. The yield stability of the red koji pigment produced by ZC307 metabolism was good. The mature red koji rice contained its unique smell and had a certain mellow flavor. The red koji rice was prepared with silk seedling rice as raw material. During the preparation and culture of red koji rice, the activity of amylase could reach the highest level on the 5th day. The color value of red koji in finished red koji rice is 927.5 U / g. The content of MonacolinK was 1.64 mg / g. Red koji rice and jujube juice were mixed and pasteurized in proportion, then inoculated with yeast for 48h. The optimum technological conditions were as follows: the ratio of material to water was 1: 3, the inoculation amount of Monascus was 3 and the amount of yeast added was 5 鈥，

本文編號：1485639