于 华，王 艺，刘济玮，罗 丹，袁万兰，张清莹

（四川工业科技学院体育与健康学院，四川德阳 618500）

摘要：以紫皮百香果和糯米为原料，酸奶为辅料，制备百香果酸奶酒。以感官评价、酒精度为评价指标，对百香果汁添加量、甜酒曲接种量、发酵温度、发酵时间等因素进行单因素实验及正交试验，优化百香果酸奶酒酿造工艺条件，并对产品质量进行检测。利用顶空固相微萃取-气相色谱-质谱联用技术对成品百香果酸奶酒中挥发性风味成分进行检测。结果显示，最佳酿造工艺条件为百香果汁添加量40%、甜酒曲接种量0.5%、发酵温度31 ℃、发酵时间10 d时，酿造的百香果酸奶酒口感醇厚，香味协调，酒质呈乳黄色。其酒精度为5.9%vol，感官得分达到91分。在成品中共检测出46种挥发性风味物质，包括醇类13种、酯类15种、酸类8种、酮类4种、其他类6种。其中醇类、酯类、酸类、酮类的相对含量分别为35.000%、14.325%、25.000%、8.500%。

关键词：百香果；酸奶酒；酿造工艺；风味分析

中图分类号：TS262.4   文献标识码：A   文章编号：1674-506X（2023）03-0052-0008

Optimization of Brewing Technology and Flavor Analysis of Passion Fruit Sour Milk Wine

YU Hua, WANG Yi, LIU Jiwei, LUO Dan, YUAN Wanlan, ZHANG Qingying

(College of Physical Education and Health, Sichuan Institute of Industrial Science and Technology, Deyang Sichuan 618500, China)

Abstract: Passion fruit yogurt wine was prepared with passion fruit and glutinous rice as raw materials and yogurt as auxiliary ingredients. Taking sensory evaluation and alcohol content as evaluation indicators,singlefactor experiments and orthogonal experiments were carried out on the addition of passion fruit juice, sweet wine koji inoculation amount, fermentation temperature, fermentation time and other factors,optimized the brewing process conditions of passion fruit yogurt wine, and test product quality. The volatile flavor components in the finished passion fruit yogurt wine were detected by using the combination of top-space solid-phase microextraction-gas chromatography-mass spectrometer. The results showed that the best brewing process conditions are 40% of passion fruit juice, 0.5% sweet wine koji inoculation amount, fermentation temperature 31 ℃, and 10 d fermentation time, the brewed passion fruit yogurt wine tastes mellow, harmonious aroma,and milky yellow. Among them, the alcohol level is 5.9%vol, and the sensory score reaches 91 points. A total of 46 volatile flavor substances were detected in the finished product,including 13 alcohols,15 esters,8 acids, 4 ketones and 6 other types. Among them, the relative contents of alcohols,esters,acids and ketones are 35.000%, 14.325%, 25.000% and 8.500% respectively.

Keywords: passion fruit; yogurt wine; brewing technology; flavor analysis

doi: 10.3969/j.issn.1674-506X.2023.03-009

收稿日期：2023-03-07

基金项目：四川工业科技学院2022年校级科研项目“百香果酸奶酒酿造工艺优化及风味分析”（GKY22A08）

作者简介：于华（1991-），男，硕士，讲师。研究方向：固态酿造功能微生物。

引用格式:于华,王艺,刘济玮,等.百香果酸奶酒酿造工艺优化及风味分析[J].食品与发酵科技,2023,59(3):52-59.