火龙果香蕉刺梨复合果酒酿造工艺优化及其风味品质分析

Brewing process optimization and flavor quality analysis of Hylocereus polyrhizus, Musa nana and Rosa roxburghii compound fruit wine

中文关键词:  红心火龙果  小米蕉  刺梨  复合果酒  响应面法  风味品质

英文关键词:Hylocereus polyrhizus  Musa nana  Rosa roxburghii  compound fruit wine  response surface methodology  flavor quality

中文摘要:

      目的 优化火龙果香蕉刺梨复合果酒酿造工艺, 分析复合果酒的风味及品质。方法 以红心火龙果、小米蕉、刺梨3种水果为原料酿制复合果酒, 利用单因素实验探究水果配比、发酵温度、酵母添加量及补糖百分比对果酒感官品质的影响。在单因素实验的基础上, 进一步通过响应面实验对复合果酒发酵条件进行优化, 根据感官评价指标确定最佳酿造工艺; 对优化工艺酿制的复合果酒的香气成分、基本理化指标及抗氧化活性进行检测。结果 复合果酒的最佳酿造条件为火龙果、香蕉和刺梨质量比为6:6:1、发酵温度为22℃、酵母添加量为20 mg/L、补糖百分比为15%; 最佳工艺条件生产的复合果酒香气成分以酯类为主, 果味香气特征突出, 兼具花香和蜜香; 复合果酒感官指标及基本理化指标符合国家标准, 并具有较高的抗氧化活性。结论 通过原料复合酿制的果酒具有风味及营养优势, 可为水果精深加工及果酒新产品的开发提供参考及技术支撑。

英文摘要:

      Objective To optimize the brewing process of Hylocereus polyrhizus, Musa nana and Rosa roxburghii compound fruit wine, and analyze the flavor and quality of the compound fruit wine. Methods The compound fruit wine was brewed using Hylocereus polyrhizus, Musa nana, and Rosa roxburghii as raw materials. The effects of fruit ratio, fermentation temperature, yeast addition amount, and sugar supplement percentage on the sensory quality of the fruit wine were explored through a single-factor experiment. Based on the single-factor investigation results, the compound fruit wine fermentation conditions were further optimized through response surface experiments. The optimal brewing process was determined according to sensory evaluation indicators. Aroma components, fundamental physical and chemical indicators, and antioxidant activity of the optimal compound fruit wine were detected. Results The optimal brewing conditions for the compound fruit wine were as follows: A mass ratio of Hylocereus polyrhizus, Musa nana, and Rosa roxburghii of 6:6:1, a fermentation temperature of 22°C, a yeast addition amount of 20 mg/L, and a sugar supplement percentage of 15%. The aroma components of the optimal compound fruit wine were mainly esters, presenting a prominent fruity aroma with both floral and honey aromas. The sensory and fundamental physical and chemical indicators of the optimal compound fruit wine met national standards, with high antioxidant activity. Conclusion Compounding raw materials to brew fruit wine has advantages in flavor and nutrition, which can provide references and technical supports for the deep processing of fruits and developing new fruit wine products.