基于响应面法优化咖啡乳酒发酵工艺
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摘要
为寻求咖啡乳酒的最佳发酵工艺,以开菲尔菌与酿酒酵母(Saccharomyces cerevisiae)为发酵剂,咖啡、牛奶、白砂糖为原料进行咖啡乳酒的酿制。在单因素试验的基础上,选取白砂糖添加量、咖啡添加量、酿酒酵母接种量及发酵时间4个因素,以感官评分为响应值,通过响应面法对咖啡乳酒的发酵工艺进行优化。结果表明,咖啡乳酒最优的发酵工艺条件为:白砂糖添加量10.5%、咖啡添加量1.3%、酿酒酵母接种量0.4%、发酵时间3.5 d;在此最优条件下,咖啡乳酒的色泽褐黄透明,咖啡香、奶香与酒香和谐,酒体丰满圆润,感官评分为88.9分。
In order to seek the optimal fermentation process of coffee koumiss, using Kefir and Saccharomyces cerevisiae as starters, coffee, milk and sugar as raw materials, coffee koumiss was brewed. Based on the single factor experiments, 4 factors including sugar addition, coffee addition,S. cerevisiae inoculum, and fermentation time were selected, the fermentation process of coffee koumiss was optimized by response surface methodology using sensory evaluation as response value. The results showed that the optimal fermentation process conditions were determined as follows:sugar addition 10.5%, coffee addition 1.3%, S. cerevisiae inoculum 0.4% and fermentation time 3.5 d. Under the optimal fermentation conditions, the coffee koumiss had tawny transparent color, harmonious flavor of coffee, milk and wine, round and full body, and the sensory score of coffee koumiss was 88.9.
In order to seek the optimal fermentation process of coffee koumiss, using Kefir and Saccharomyces cerevisiae as starters, coffee, milk and sugar as raw materials, coffee koumiss was brewed. Based on the single factor experiments, 4 factors including sugar addition, coffee addition,S. cerevisiae inoculum, and fermentation time were selected, the fermentation process of coffee koumiss was optimized by response surface methodology using sensory evaluation as response value. The results showed that the optimal fermentation process conditions were determined as follows:sugar addition 10.5%, coffee addition 1.3%, S. cerevisiae inoculum 0.4% and fermentation time 3.5 d. Under the optimal fermentation conditions, the coffee koumiss had tawny transparent color, harmonious flavor of coffee, milk and wine, round and full body, and the sensory score of coffee koumiss was 88.9.
引文
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[19]李莉华,吕慧,杨立刚,等.基于感官评定和电子鼻技术对天然咖啡挥发性风味特征的研究[J].食品工业科技,2014,35(14):166-169.
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[2]王璐,李小溪,古丽娜孜,等.响应面法优化马奶酒发酵条件的研究[J].中国酿造,2014,33(2):66-70.
[3]任志敏,陈忠军,孙子羽,等.传统发酵奶酒的研究进展[J].中国酿造,2018,37(7):17-21.
[4]翁鸿珍,吕佳,王春龙,等.发酵奶酒新工艺的研究[J].中国酿造,2007,26(5):81-83.
[5]GAN-OD NAMNANSUREN,徐敏,霍贵成.马奶酒发酵剂用菌种的筛选研究[J].中国酿造,2015,34(11):95-98.
[6]MUGULA J K,NARVHUS J A,SORHAUG T.Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa,a Tanzanian fermented food[J].Int J Food Microbiol,2003,83(3):307-318.
[7]张伟钦,妥彦峰,许倩,等.哈密马奶酒中7株乳酸菌分离株发酵性能研究[J].塔里木大学学报,2013,25(1):18-22.
[8]朱俊杰,吴天祥,兰洋,等.核桃奶酒的工艺优化[J].中国酿造,2016,35(3):156-159.
[9]闵建,李理.瑞士乳杆菌与干酪乳杆菌在不同原料中的发酵特性研究[J].现代食品科技,2009,25(11):1269-1274.
[10]王友湘,陈庆森.瑞士乳杆菌对小鼠肠道微生物区系的影响[J].食品科学,2008,29(9):542-546.
[11]赵瑞香,王大红,牛生洋,等.超声波细胞破碎法检测嗜酸乳杆菌β-半乳糖苷酶活力的研究[J].食品科学,2006,27(1):47-50.
[12]符桢华,王永华,于铁妹,等.酵母菌与乳酸菌混合发酵制备酸豆浆酒的研究[J].现代食品科技,2008,24(12):1292-1295.
[13]刘慧,李平兰,王少君,等.功能性开菲尔牛奶酒最佳发酵条件的研究[J].食品科学,2004,25(10):126-129.
[14]王颖,桑文彦,姚笛,等.开菲尔粒中产球菌样细菌素乳酸菌的分离与鉴定[J].黑龙江八一农垦大学学报,2011,23(5):50-53.
[15]宋欢,韩燕,张晓敏,等.开菲尔发酵奶的研究进展[J].中国乳品工业,2007,35(4):51-55.
[16]陈培康,樊远星,孔瑾.开菲尔马铃薯乳酒的研制[J].河南科技学院学报:自然科学版,2018,46(2):29-36.
[17]刘琨毅,王琪,郑佳,等.基于HS-SPME-GC-MS剖析三种柑橘-葡萄酒的香气成分[J].中国食品添加剂,2017(12):72-78.
[18]黄壹杨,刘琨毅,王琪,等.基于响应面法优化红豆米酒发酵工艺的研究[J].食品与发酵工业,2018,44(5):130-134.
[19]李莉华,吕慧,杨立刚,等.基于感官评定和电子鼻技术对天然咖啡挥发性风味特征的研究[J].食品工业科技,2014,35(14):166-169.
[20]CHEONG M W,TONG K H,ONG J J M,et al.Volatile composition and antioxidant capacity of Arabica coffee[J].Food Res Int,2013,51(1):388-396.
[21]BHUMIRATANA N,ADHIKARI K,CHAMBERS E I.Evolution of sensory aroma attributes from coffee beans to brewed coffee[J].LWT-Food Sci Tech,2011,44(10):2185-2192.
[22]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 23546-2009奶酒[S].北京:中国标准出版社,2009.
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