果渣含量及杀菌方式对桑葚蒸馏酒高级醇的影响
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摘要
试验以GC-MS为手段,探究了不同果渣添加量与不同杀菌方式对桑葚(Fructus mori)蒸馏酒中高级醇浓度的影响,试验结果表明,桑葚蒸馏酒中含异丁醇、3-甲基丁醇、2-甲基丁醇3种高级醇,且随着果渣添加量的增加,高级醇浓度先减少后增加,3-甲基丁醇、2-甲基丁醇在300 g果汁中添加50 g果渣时浓度最低,异丁醇则在添加75 g时浓度最低;热杀菌效果最好,但是参与到联合灭菌中,维果灵还是具有很好的市场前景。
The influence of the higher alcohols in mulberry distilled liquor by different pulp additions and sterilization ways was studied with the method of GC-MS. The results showed that mulberry distilled liquor had 3 higher alcohols including isobutanol,3-methyl-1-butanol and 2-methyl-1-butanol. As pulp additions growed, higher alcohols got less at first and increased later. The concentrations of 3-methyl-1-butanol and 2-methyl-1-butanol reached the lowest when 50 g pulp additions were put into to 300 g juice while the concentrations of isobutanol reached the lowest when 75 g pulp additions were added. The effect of heating was better than that of DMDC sterilization. Moreover, DMDC still had vast market foreground for joint sterilization.
The influence of the higher alcohols in mulberry distilled liquor by different pulp additions and sterilization ways was studied with the method of GC-MS. The results showed that mulberry distilled liquor had 3 higher alcohols including isobutanol,3-methyl-1-butanol and 2-methyl-1-butanol. As pulp additions growed, higher alcohols got less at first and increased later. The concentrations of 3-methyl-1-butanol and 2-methyl-1-butanol reached the lowest when 50 g pulp additions were put into to 300 g juice while the concentrations of isobutanol reached the lowest when 75 g pulp additions were added. The effect of heating was better than that of DMDC sterilization. Moreover, DMDC still had vast market foreground for joint sterilization.
引文
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[2]包海蓉,李柏林,阎冬妮,等.桑葚的开发利用与市场营销[J].食品科学,2004(增刊1):206-209.
[3]许浩男,王莹.ICP-AES法测定桑葚和桑叶中的微量元素[J].食品科技,2013,38(5):300-302.
[4]罗惠波,江文涛,卫春会,等.桑葚酒酿造过程中高级醇生成的影响因素研究[J].中国酿造,2012,31(5):131-134.
[5]罗惠波,卫春会,宗绪岩,等.响应面优化桑葚酒低产高级醇发酵条件的研究[J].酿酒科技,2013(1):85-88.