التفاصيل البيبلوغرافية
| العنوان: |
玫瑰香型格瓦斯工艺优化及香气成分分析. (Chinese) |
| Alternate Title: |
Optimization of Fermentation Process for Rose-like Aroma Kvass and Analysis of Aroma Component. (English) |
| المؤلفون: |
刘婷, 温慧, 丁鹏泽, 满都拉, 陈忠军, 孙子羽 |
| المصدر: |
Food Research & Development; 2/15/2020, Vol. 41 Issue 4, p185-191, 7p |
| مصطلحات موضوعية: |
RAW materials, SOLID phase extraction, CITRIC acid, ODORS, FERMENTATION, EUGENOL |
| Abstract (English): |
With barley malt，charred malt and roses as the raw material to produce kvass drinks. Using the single factor test and the orthogonal test to improve the raw material ratio and the fermentation process of roselike aroma kvass. The volatile compounds in rose-like aroma kvass were analyzed by using solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS). The experimental result showed that the optimum fermentation conditions were as follows： the mass ratio of barley malt to caramel malt 9 ∶ 1, the ratio of material to water 1 ∶ 8 (g/mL), optimum strain inoculation amount 2 %， the volume ratio of yeast to lactobacillus 2 ∶ 1, the fermentation time 16 h, the amount of rose extract 18 %, the glucoamylase addition 2 %, hops 0.2 %, sugar 1 %, citric acid 0.1 %. Totally, 92 compounds were identified， the major aroma compounds were isoamyl alcohol， phenylethanol, isoamyl alcohol, ethyl octanoate, eugenol. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
以大麦芽、焦香麦芽和玫瑰花等为原料，研制玫瑰香型格瓦斯。利用单因素和正交试验对玫瑰香型格瓦斯的 原料配比和发酵工艺进行优化，并采用顶空固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS）分析其挥发性风 味成分。试验结果表明，最佳发酵工艺为：大麦芽与焦香麦芽质量比9 ∶ 1、料水比1 ∶ 8（g/mL）、菌种添加量2 %、接种 体积比（酵母菌∶乳酸菌）2 ∶ 1、发酵时间16 h、玫瑰浸提液添加量18%，同时添加糖化酶 2%、酒花 0.2 %、白砂糖1 %、柠 檬酸0.1 % 。玫瑰香型格瓦斯香气物质共有92种，其主体香气物质主要是苯乙醇、异戊醇、辛酸乙酯、丁香酚等。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |