CN104782700B - The optimization method of raisins zymotic fluid preparation method and the preparation technology parameter - Google Patents
The optimization method of raisins zymotic fluid preparation method and the preparation technology parameter Download PDFInfo
- Publication number
- CN104782700B CN104782700B CN201510169244.7A CN201510169244A CN104782700B CN 104782700 B CN104782700 B CN 104782700B CN 201510169244 A CN201510169244 A CN 201510169244A CN 104782700 B CN104782700 B CN 104782700B
- Authority
- CN
- China
- Prior art keywords
- raisins
- zymotic fluid
- fermentation
- dry
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of raisins zymotic fluid preparation method and the optimization method of the preparation technology parameter, the preparation method is done with sunlight maiden and elegant love grape variety and for primary raw material, is selected appropriate kind to match, and is then 0.8 1.2 according to solid-liquid ratio:4 mix with water, that adds raisins zymotic fluid gross mass 5 6% simultaneously takes glucose to be sealed by fermentation, wherein fermentation temperature is 16 22 DEG C, raisins zymotic fluid is obtained after being sealed by fermentation 68 days, using the raisins zymotic fluid as flavor sweetening agent and yeast supplement application in fruit-like flavour bread, the bread for preparing gained has the unique taste, the aromatic stabilization of flavor, fermentation process is easily-controllable during applied to industrialized production and taste is stable, in addition the more gradient analysis methods of single factor test and face response analysis combination headspace solid-phase microextraction gas chromatography combined with mass spectrometry technology are used, the culture process parameter of raisins zymotic fluid optimize and has been related to, technical support is provided to be produced on a large scale.
Description
Technical field
The present invention relates to a kind of optimization of involved technological parameter in raisins zymotic fluid preparation method and the preparation method
Method, belong to raisins fermentation liquid preparing process field.
Background technology
At present generally using i.e. hair property dry ferment production bread in industrialization, the bread product yeast of dry ferment class is highly seasoned,
Wheat insufficient fragrance, and flavor is more dull, pliability is low, easy to aging, freshness date is short.Though Compositional type bread additives can certain journey
Above-mentioned deficiency is made up on degree, but it is unhelpful to health.Though other pure natural ferment kind can extend the bread product shelf-life, improve production
Product flavor, product freshness, increase product nutritive value, the use for reducing additive are kept, but due to the culture of natural ferment kind
Time is longer, incubation is complicated, and strain is influenceed by multiple factors such as floristics and the places of production, and fermentation process is difficult to control, eventually
Product special flavour is unstable, so that natural ferment kind is difficult to use in large-scale production.
For drawbacks described above, occur in recent years some with various fruit prepare zymotic fluid substitute bakee conventional enzyme preparation,
Modifying agent etc., to improve the storage property of the flavor of bread, the aging for delaying bread, raising bread.The country is ground to this respect
Study carefully report to study mainly for natural fermented female preparation, influence of the unartificial yeast kind to bread, be seldom related to lifting bread
The fruit zymotic fluid culture process research of fragrance.Then only single factor analysis, more gradient tests determine natural the natural fermented mother of tradition
Ferment female culture process parameter, and natural fermented female evaluation and test is carried out by bread sensory evaluation, sensory evaluation side
Method is easily by the environment of sensory evaluation, and the working condition of sensory evaluation person, the preparation of food samples is with presenting, sensory evaluation person
Selection, representative, the influence of sensory faculty and sensory evaluation time, it is easy to cause the Stability and veracities of test and appraisal by
Influence, be not so only from single factor analysis, more gradient tests and sensory evaluation angle analysis grape fermentation liquid cultural method
It is enough comprehensive, or even lose biased.
The content of the invention
In order to overcome above-mentioned produced problem in the prior art, the invention provides a kind of raisins zymotic fluid preparation method
And its optimization method of the preparation technology parameter, this method are analyzed zymotic fluid flavor substance by SPME-GC/MS, with
This is that foundation is studied the culture process parameter setting of fruit zymotic fluid with response phase method (Box-Behnken methods), shape
Into a set of effective fruit zymotic fluid culture process analysis method, so as to be produced on a large scale, flavor is natural
The improvement of natural fruit zymotic fluid production technology provides technical support.
Concrete technical scheme of the present invention is：
A kind of preparation method of raisins zymotic fluid, mainly comprises the steps：
(1) after the dry and elegant love grape variety xeromenia of sunlight maiden grape variety being chosen into impurity elimination, by sunlight maiden's kind Portugal
Grape do:Show love grape variety is done as 1:1-2 mass ratio carries out being mixed to get mixing raisins；
(2) it is 0.8-1.2 by the feed liquid mass ratio of mixing raisins and water:4 weigh respectively mixing raisins and water it is standby；
It is standby that amount by the raisins zymotic fluid gross mass 5-6% is accounted for weighs glucose；
(3) fermentation tank is cleaned with clear water, after using 72-77% edible alcohol to sterilize and dry again after drying,
The water weighed in (2) is injected in fermentation tank, and the glucose is added to the water while stirring, treats that glucose fully dissolves
Afterwards, add the mixing grape dry doubling to stir, then seal the fermentation tank；
(4) fermentation temperature is 16-22 DEG C in fermentation tank described in holding (3), and raisins hair is obtained after being sealed by fermentation 6-8 days
Zymotic fluid.
Its further technical scheme is：
The dry mass ratio dry with elegant love grape variety of the sunlight maiden grape variety is 1:1, it is described mixing raisins with
The feed liquid mass ratio of water is 1:4, the dosage of the glucose is account for the raisins zymotic fluid gross mass 6%.
Fermentation temperature is 20 DEG C in fermentation tank described in step (4), and the sealing and fermenting time is 7 days.
The invention also discloses a kind of process optimization analysis method of raisins zymotic fluid preparation method, mainly including following
Step：
(1) experiment is prepared using the method design raisins zymotic fluid of the more gradients of single factor test, wherein the single factor test selected for
Feed liquid mass ratio, the glucose of the dry and elegant love grape variety dry mass ratio of sunlight maiden grape variety, mixing raisins and water account for
Percentage, fermentation time and the fermentation temperature of raisins zymotic fluid gross mass；
(2) raisins zymotic fluid is prepared according to designed experiment in step (1)；
(3) each grape obtained in headspace solid-phase microextraction-gas chromatography combined with mass spectrometry technology determination step (2) is used
The peak value of flavor substance in dry fermentation liquid, will detection gained peak value simultaneously with NIST Library and Wiley Library phases
It is qualitative with retrieving, when matching degree and purity are more than 900 as Qualitative Identification result；Then by the peak face in Qualitative Identification result
Product by normalization method calculate flavor substance percentage contents, pass through the phase of flavor substance in more each raisins zymotic fluid
To content, the preparation technology parameter of raisins zymotic fluid is primarily determined that, flavor substance is C wherein in raisins zymotic fluid6Aldehydes
Compound and C6Alcohol compound；
(4) on the basis of the raisins zymotic fluid preparation technology parameter that gained primarily determines that in step (3), response surface is utilized
Method design raisins zymotic fluid prepares experiment, wherein the factor selected is mixing raisins and feed liquid mass ratio, the glucose of water
Account for the percentage, fermentation time and fermentation temperature of raisins zymotic fluid gross mass；
(5) raisins zymotic fluid is prepared according to designed experiment in step (4)；
(6) each grape obtained in headspace solid-phase microextraction-gas chromatography combined with mass spectrometry technology determination step (5) is used
The relative amount of flavor substance in dry fermentation liquid, response surface analysis, analysis mixing Portugal are done by response of the flavor substance content
Dry feed liquid mass ratio, the glucose with water of grape accounts for percentage, fermentation time, fermentation temperature and the wind of raisins zymotic fluid gross mass
The interactive relation of taste content of material, and finally determine the optimal processing parameter of raisins zymotic fluid culture.
Its further technical scheme is：
The range of choice of each single factor test is described in step (1), and the dry and elegant love grape variety of sunlight maiden grape variety is done
Quality proportioning is 1:1,1:2,1:4,1:6,1:8, mix the feed liquid mass ratio 1 of raisins and water:2、1:3、1:4, glucose accounts for
The percentage of raisins zymotic fluid gross mass be 2%, 4%, 6%, 8%, 10%, fermentation time 1d, 2d, 3d, 4d, 5d, 6d,
7d, 8d, 9d, 10d, fermentation temperature are 16 DEG C, 18 DEG C, 20 DEG C, 22 DEG C.
C described in step (2)6Aldehyde compound includes hexanal and trans- 2- hexenoic aldehydes, the C6Alcohol compound includes oneself
Alcohol, cis- 3- hexenols and trans- 2- hexenols.
The range of choice of each factor is described in step (4), and the feed liquid mass ratio for mixing raisins and water is 1:2、1:3、
1:4, the percentage that glucose accounts for raisins zymotic fluid gross mass is 5%, 6%, 7%, fermentation time 6d, 7d, 8d, fermentation temperature
Spend for 16 DEG C, 18 DEG C, 20 DEG C.
The optimal processing parameter of raisins zymotic fluid culture is sunlight maiden with reference to determined by step (3) and step (6)
The dry mass ratio dry with elegant love grape variety of grape variety is 1:1, the feed liquid mass ratio of the mixing raisins and water is 1:4,
The dosage of the glucose is account for the raisins zymotic fluid gross mass 6%.
In addition invention additionally discloses a kind of raisins zymotic fluid that gained is prepared according to aforementioned preparation process.
In addition the raisins zymotic fluid of gained is prepared as flavor according to aforementioned preparation process the invention also discloses a kind of
The application of sweetening agent and yeast replenishers in fruit-like flavour bread, the mass ratio of the raisins zymotic fluid and water is 1:2.
The method have the benefit that：Raisins zymotic fluid preparation method and its preparation technology ginseng of the present invention
Several optimization methods, zymotic fluid flavor substance is analyzed by SPME-GC/MS, on this basis with response phase method (Box-
Behnken methods) the culture process parameter setting of fruit zymotic fluid is studied, form a set of effective fruit hair
Zymotic fluid culture process analysis method, so as to be produced on a large scale, the natural natural fruit zymotic fluid production technology of flavor
Improve and technical support is provided.
Brief description of the drawings
Fig. 1 is glucose addition to C6The influence of total amount of compound；
Fig. 2 is glucose addition to each C6Alcoholic compound and C6The influence of aldehyde compound；
Fig. 3 is fermented glucose liquid and water adding proportion to C described in bread6Aldehyde compound and C6Alcoholic compound content
Influence；
Fig. 4 is fermented glucose liquid and water adding proportion to C in bread6The influence of total amount of compound；
Fig. 5 is influence of the fermented glucose liquid fermentation time to zymotic fluid total acid (in terms of tartaric acid), pH；
Fig. 6 is fermented glucose liquid fermentation time to C6The influence of compound total content；
Fig. 7 is fermented glucose liquid fermentation time to each C6Aldehydes and C6The influence of alcohol compound content.
Embodiment
The present invention is elaborated with reference to specific embodiment and Fig. 1 to Fig. 7, but the present invention is not limited to these realities
Example is applied, following embodiments mainly illustrate raisins zymotic fluid preparation method of the present invention and to involved work in the preparation method
Skill parameter carries out optimality analysis, specifically includes following step：
First, raisins zymotic fluid is tentatively optimized using SPME-GC/MS GC-MSs and with reference to the more gradient tests of single factor test
Preparation technology parameter：
(1) experiment is prepared using the method design raisins zymotic fluid of the more gradients of single factor test, wherein the single factor test selected for
Feed liquid mass ratio, the glucose of the dry and elegant love grape variety dry mass ratio of sunlight maiden grape variety, mixing raisins and water account for
Percentage, fermentation time and the fermentation temperature of raisins zymotic fluid gross mass；The range of choice of above-mentioned each single factor test is that sunlight is few
The dry and elegant love grape variety dry mass proportioning of female's grape variety is 1:1,1:2,1:4,1:6,1:8, mix the material of raisins and water
Liquid mass ratio 1:2、1:3、1:4, the percentage that glucose accounts for raisins zymotic fluid gross mass is 2%, 4%, 6%, 8%, 10%,
Fermentation time is 1d, 2d, 3d, 4d, 5d, 6d, 7d, 8d, 9d, 10d, and fermentation temperature is 16 DEG C, 18 DEG C, 20 DEG C, 22 DEG C.
(2) raisins zymotic fluid is prepared according to designed experiment in step (1)；Preparation process is as follows：By sunlight maiden's product
After kind of raisins and elegant love grape variety xeromenia selection impurity elimination, like that grape variety is dry with elegant by sunlight maiden grape variety is dry and press
(1) each mass ratio described in carries out being mixed to get mixing raisins；By the feed liquid quality that raisins and water are respectively mixed described in (1)
It is more standby than weighing mixing raisins and water respectively；It is standby that glucose is weighed by each glucose dosage described in (1)；Fermentation tank is used
Clear water is cleaned, and after using 72-77% edible alcohol to sterilize and dry again after drying, is injected water into fermentation tank, and will
The glucose is added to the water while stirring, after glucose fully dissolves, adds mixing grape dry doubling and stirs, then will
The fermentation tank seals；Raisins hair is obtained after when by fermentation temperature in holding fermentation tank described in (1) and being sealed by fermentation corresponding
Zymotic fluid.
(3) institute in headspace solid-phase microextraction-gaschromatographic mass spectrometry (SPME-GC/MS) GC-MS determination step (2) is used
The peak value of flavor substance in obtained each raisins zymotic fluid, will detection gained peak value simultaneously with NIST Library and Wiley
The Library retrievals that match are qualitative, when matching degree and purity are more than 900 as Qualitative Identification result；Then by Qualitative Identification
As a result peak area in by normalization method calculate flavor substance percentage contents, by more each raisins zymotic fluid
The relative amount of flavor substance, the wherein preliminary preparation technology parameter for optimizing raisins zymotic fluid, flavor in raisins zymotic fluid
Material is C6Aldehyde compound and C6Alcohol compound；The C6Aldehyde compound includes hexanal and trans- 2- hexenoic aldehydes, C6Alcohols
Compound includes hexanol, cis- 3- hexenols and trans- 2- hexenols.
Due to raisins zymotic fluid be in suitable temperature utilize microbial fermentation product, therefore select to raisins send out
The factor that zymotic fluid culture has a great influence does the fermentation test of the more gradients of single factor test.Other grape fragrance component is complicated, and volatility
Flavor components C6Aldehyde compound and C6Alcoholic compound accounts for more than the 80% of total peak area in grape fragrance component, to its fragrance
Composition has material impact.Therefore from the determinations of fermentation raisins, prepared to fruit zymotic fluid, then to fruit zymotic fluid bread
Evaluation, all with C6Aldehyde compound and C6Alcoholic compound is as this research flavor analysis indexes.
(4) on the basis of the raisins zymotic fluid preparation technology parameter that gained primarily determines that in step (3), response surface is utilized
Method design raisins zymotic fluid prepares experiment, wherein the factor selected is mixing raisins and feed liquid mass ratio, the glucose of water
Account for the percentage, fermentation time and fermentation temperature of raisins zymotic fluid gross mass；
(5) raisins zymotic fluid is prepared according to designed experiment in step (4)；
(6) each grape obtained in headspace solid-phase microextraction-gas chromatography combined with mass spectrometry technology determination step (5) is used
The relative amount of flavor substance in dry fermentation liquid, response surface analysis, analysis mixing Portugal are done by response of the flavor substance content
Dry feed liquid mass ratio, the glucose with water of grape accounts for percentage, fermentation time, fermentation temperature and the wind of raisins zymotic fluid gross mass
The interactive relation of taste content of material, and finally determine the optimal processing parameter of raisins zymotic fluid culture.
Example one：
First, it is right by taking influence of the glucose addition to raisins zymotic fluid flavor in raisins zymotic fluid culture process as an example
SPME-GC/MS GC-MS analysis methods illustrate.
1.HS-SPME extraction conditions：Ml headspace bottles of the raisins zymotic fluid 8ml and 20ml containing 2.4 grams of NaCl is drawn, capping is close
Envelope.By SPE head insertion sample bottle head space part, 45 DEG C of extraction 60min.Draw the extracting head insertion gas phase color after saturation
Injection port is composed, 250 DEG C of desorption 3min, carries out GC-MS detection and analysis.
2.GC-MS experiment conditions：Chromatographic column is Agilent CP-Wa × (60m × 0.25mm, 0.25 μm)；Injection port temperature
250 DEG C of degree；Carrier gas He；Flow velocity 2ml/min；250 DEG C of detector temperature, heating schedule are 50 DEG C of initial temperature holding 1min, 4
DEG C/min speed is warming up to 230 DEG C, keep 15min.
MS conditions：EI electric power sources；Electron energy 70Ev；230 DEG C of ion source temperature；33.00~500.00u of scanning range.
Sample test in triplicate and is averaged.
3. flavor components SPME-GC/MS is analyzed.
The quantitative analysis of volatile ingredient：SPME-GC/MS collection of illustrative plates through computer and manual retrieval each peak simultaneously with
NIST Library and Wiley Library match, and retrieval is qualitative, and matching degree and purity are used as qualification result more than 900.Change
Compound quantifies：By areas of peak normalization method calculate percentage contents, by volatile flavor substance with the relative of species material
Content is added, and compares the difference of all kinds of material relative amounts in the volatile flavor substance of different fermentations liquid.
Single factor analysis using SPME-GC/MS GC-MSs to raisins zymotic fluid culture process, primarily determines that grape
Dry fermentation liquid culture process parameter：Wherein raisins proportioning 1:1, solid-liquid ratio 1:4,20 DEG C are cultivated 7 days, and SPME-GC/MS is investigated
The amount of volatile flavor substance in zymotic fluid.Shadow of the glucose dosage to flavor substance production is analyzed using SPME-GC/MS
Ring, analysis result shows：Sugaring amount is in the range of 2%-6%, C6The content of volatile compound with concentration of glucose increase and
Increase when sugaring amount is more than 6%, is unfavorable for the generation of flavor substance, particularly contributes fragrance big aldehydes (referring to Fig. 1)
Compound hexanal, the growing amount of trans- 2- hexenoic aldehydes drastically decline (referring to Fig. 2).Obviously, under the experiment condition glucose addition
Measure for 6% when it is most suitable.
The influence factor of raisins zymotic fluid culture process is determined with above-mentioned same procedure, as sunlight maiden's grape variety is done
Raisins zymotic fluid gross mass is accounted for feed liquid mass ratio, the glucose of elegant love grape variety dry mass ratio, mixing raisins and water
Percentage, fermentation time and fermentation temperature.
For example, by taking the dry and elegant love grape variety dry mass ratio of sunlight maiden grape variety as an example, pass through the more gradients of single factor test
Experiment is to raisins zymotic fluid culture process parameter setting.Can be by solid-liquid ratio (mixing raisins:Water, g/mL) primarily determine that as 1:
4, sunlight maiden and elegant love raisins proportioning are respectively 1:1,1:2,1:4,1:6,1:When 8,26 DEG C are cultivated 3 days, pass through above-mentioned GC-
MS methods investigate the relative amount of zymotic fluid volatile flavor substance, determine the addition of sunlight maiden raisins and elegant love raisins
Ratio is 1:1.
2nd, on the basis of the more gradient experiments of above-mentioned single factor test, SPME-GC/MS GC-MSs and Responds Surface Methodology are utilized
(Box-Behnken methods) has carried out more optimal analysis to raisins zymotic fluid preparation technology parameter.
According to single factor experiment result, choose volatile flavor substance in fermentation process is had an impact larger four because
Element (fermentation temperature, fermentation time, mixes the feed liquid quality of raisins and water than solid-liquid ratio, glucose dosage), utilizes Box-
Behnken methods, choose 5 central points and carry out 29 experiments, experimental design is shown in Table 1.Response surface analysis is done to acquired results, should
Response surface is with C in zymotic fluid6Volatile compound is response, research fermentation temperature, time, solid-liquid ratio and glucose dosage four
Between factor and with C in zymotic fluid6The interactive relation of volatile compound content, and thus draw the optimal work of grape dry fermentation
Skill parameter.Grape dry fermentation response surface analysis the results are shown in Table 2, and the results of analysis of variance is shown in Table 3.
The factor level table of table 1.
| It is horizontal | A (temperature/DEG C) | B (time/d) | C (solid-liquid ratio) | D (sugaring amount/%) |
| -1 | 16 | 6 | 1:2 | 5 |
| 0 | 18 | 7 | 1:3 | 6 |
| 1 | 20 | 8 | 1:4 | 7 |
The grape dry fermentation response surface analysis result of table 2.
Regression model variance analysis (the Y of table 3.1：C6Compound total content)
Not significant factor is rejected, it is as follows to be simplified regression equation：
Y1=4649.6+575.67*A -163.67*B+310.33*C+204*AB+945*AC-170.5*BC-60*BD -
201*CD–326.38*A2–264.88*B2–429.13*C2
The optimal solution of the equation is Y1=5177.98 μ g/L, and each factor is respectively：20 DEG C, time 6.96d of temperature, liquid material
Than 4:1, sugaring amount 6%.It is set to 7 days for convenience of the operating time, then the raisins zymotechnique optimized is：Sunlight maiden, elegant love
Raisins proportioning is 1:1, solid-liquid ratio 1:4, glucose addition 6%, cultivated 7 days at 20 DEG C.
3rd, raisins hair is carried out according to the optimal raisins zymotic fluid culture process parameter of optimization gained in above-mentioned one and two
The preparation of zymotic fluid.
(1) after the dry and elegant love grape variety xeromenia of sunlight maiden grape variety being chosen into impurity elimination, by sunlight maiden's kind Portugal
Grape do:Show love grape variety is done as 1:1 mass ratio carries out being mixed to get mixing raisins；
(2) it is 1 by the feed liquid mass ratio of mixing raisins and water:4 weigh respectively mixing raisins and water it is standby；By accounting for
Stating the amount of raisins zymotic fluid gross mass 6%, to weigh glucose standby；
(3) fermentation tank is cleaned with clear water, will after using 75% edible alcohol to sterilize and dry again after drying
(2) in the water injection fermentation tank weighed in, and the glucose is added to the water while stirring, after glucose fully dissolves,
Add the mixing grape dry doubling to stir, then seal the fermentation tank；
(4) fermentation temperature is 20 DEG C in fermentation tank described in holding (3), and raisins zymotic fluid is obtained after being sealed by fermentation 7 days.
4th, the raisins zymotic fluid obtained by being prepared in three is as flavor sweetening agent and yeast supplement application in making water
Fruit flavor bread.
Because the purposes of raisins zymotic fluid is lifting bread fragrance, so the zymotic fluid of culture wants high-temperature baking resistant, pass through
Still excellent fragrance can be provided after high-temperature baking for bread, so we are divided fruit zymotic fluid using baking test
Analysis, multi-angle checking zymotechnique optimized parameter.
The preparation method of the flavor bread is as described below：Weigh bread flour, yeast, white granulated sugar, salt and water；By a part
Water dissolves yeast, remaining water dissolved sugar and salt；Flour is poured into a mixing bowl, adds flour, dissolves the water of yeast, dissolves white sand
The water of sugar and salt；Stirring；The dough being stirred is stood into 15min at room temperature；The dough stood is split and rubs circle with the hands,
50g/；Relaxation, shaping；In the 85% time fermentation of 38 DEG C of temperature and humidity；Toasted under conditions of excessive internal heat/lower 190/200 DEG C of fire
14min；Then cool down and pack.The dispensing of the flavor bread is (weight/g), bread flour 100, yeast 4, white granulated sugar 2, salt
2, fruit zymotic fluid and water can be according to 1:0,1:1,1:2,1:3,1:4 ratios are added.
When using SPME-GC/MS GC-MSs to preparing bread using raisins zymotic fluid in the present embodiment, raisins hair
Zymotic fluid dosage is analyzed bread flavor effect, and wherein bread flavor material still uses foregoing C6Alcohols and C6Aldehydes chemical combination
Thing.
1.GC/MS bread flavor material bread preprocess methods：Bread core is divided into about 5mm × 5mm × 3mm's is broken
Piece, it is put into 15mlSPME sample bottles, sample accounts for the 3/5 of bottle volume, covers bottle cap, and sample bottle is put into 60 DEG C of thermostatted waters
In bath, the good extracting head of aging is inserted into sample bottle overhead, headspace extraction 40min, fiber head is returned in syringe needle with handle,
Extract syringe needle sample introduction.
2. it can refer to the method for GC/MS analysis bread flavor materials foregoing using SPME-GC/MS analysis zymotic fluid flavors
Method.Zymotic fluid is 1 with water adding proportion:0,1:1,1:2,1:3,1:When 4, fermented dough, bake, analyzed by using GC/MS
Finished product bread flavor content of material, although from figs. 3 and 4 it can be seen that zymotic fluid and water adding proportion are 1:C6 in bread when 1
Compounds content highest, but the acid ingredient in zymotic fluid, the opposite if the too high levels of the acids such as tartaric acid, acetic acid
Bag flavor adversely affects.
Bread sensory evaluation is right with reference to People's Republic of China's baking quality standards of grading (GB/T 14611-2008)
Bread is evaluated, and evaluation result is shown in Table 4.
Table 4
From the results shown in Table 4, zymotic fluid and water are with 1:2 additions, compared with the addition of other ratios in bread,
The flavor that raisins zymotic fluid can obviously improve bread is added in breadmaking, wherein zymotic fluid and water is with 1:2 ratios are added
Shi Xiaoguo is particularly evident.Therefore consider, zymotic fluid and water adding proportion are defined as 1:2.
Example two：
Conventional method is typically to use single factor test, and more gradient tests determine the technological parameter of flavor fruit zymotic fluid, selection
The factor having a great influence is analyzed flavor fruit zymotic fluid including temperature, time, solid-liquid ratio, sugaring amount, the present embodiment
Only it is defined as example from technological parameter, illustrates single factor test, more gradient tests determine the analysis method of flavor fruit zymotic fluid,
Specific steps：
In the case where other conditions (temperature, solid-liquid ratio, sugaring amount) are constant, using solid-liquid ratio 1:4, raisins proportioning 1:
1,1,2,3,4,5,6,7,8,9,10d is cultivated respectively at 18 DEG C.The change of total acid, pH in fermentation process is detected, GC-MS is investigated
The amount of zymotic fluid volatile flavor substance.
Caused appropriate acid ingredient in fermentation process, such as tartaric acid, acetic acid have improvement result, mistake to bread flavor
Degree is then on the contrary, it is therefore desirable to the total acid to zymotic fluid, pH to be controlled by.With the progress of fermentation it can be seen from Fig. 5,
The pH of zymotic fluid is reduced, and total acidity increase, is tended to be steady to zymotic fluid pH at the 9th day, and the increase of total acidity also starts to slow down.
Fig. 6 shows that fermented and cultured to the 7th day C6 volatile compound content reaches maximum, is then held essentially constant.So
And as shown in Figure 7, ferment to 8-10 days, although C6 volatile compound total amounts do not have a significant change, taste threshold compared with
Low, the content for contributing big hexanal, trans- 2- hexenoic aldehydes to fragrance drastically declines, and fragrance value is less except hexanol keeps constant
Outside, cis- 3- hexenols, trans- 2- hexenes alcohol content significantly improve.Therefore after fermenting more than 6 days, fermentation liquid acidity increases
Add obvious, volatile flavor component loss is larger, therefore fermented and cultured 6 days is more suitable.
The factor of influence flavor fruit zymotic fluid is determined in the same way, such as：The fermentation temperature of flavor fruit zymotic fluid, material
The index such as liquor ratio, glucose addition.
In the case where other conditions (temperature, solid-liquid ratio, sugaring amount) are constant, using solid-liquid ratio 1:4, raisins proportioning 1:
1, respectively to cultivate 1,3,6,9d making zymotic fluid bread at 18 DEG C, A, B, C, D are respectively labeled as, and carry out sensory evaluation.
The evaluation result obtained according to single factor analysis method, it is determined that being cultivated 6 days at 18 DEG C, zymotic fluid flavor is best.
Breadmaking step is with described in example one kind, and bread sensory evaluation is with reference to People's Republic of China's baking quality
Standards of grading (GB/T 14611-2008) are evaluated bread, and evaluation result is shown in Table 5.
Table 5
Claims (10)
- A kind of 1. preparation method of raisins zymotic fluid, it is characterised in that：Comprise the steps：(1) by after the dry and elegant love grape variety xeromenia selection impurity elimination of sunlight maiden grape variety, done by sunlight maiden's grape variety: Show love grape variety is done as 1:1-2 mass ratio carries out being mixed to get mixing raisins；(2) it is 0.8-1.2 by the feed liquid mass ratio of mixing raisins and water:4 weigh respectively mixing raisins and water it is standby；By accounting for It is standby that the amount of the raisins zymotic fluid gross mass 5-6% weighs glucose；(3) fermentation tank is cleaned with clear water, after using 72-77% edible alcohol to sterilize and dry again after drying, by (2) In in the water injection fermentation tank that weighs, and the glucose is added to the water while stirring, after glucose fully dissolves, added The mixing grape dry doubling stirs, and then seals the fermentation tank；(4) fermentation temperature is 16-22 DEG C in fermentation tank described in holding (3), and grape dry fermentation is obtained after being sealed by fermentation 6-8 days Liquid.
- 2. the preparation method of raisins zymotic fluid according to claim 1, it is characterised in that：The sunlight maiden kind Portugal The dry mass ratio dry with elegant love grape variety of grape is 1:1, the feed liquid mass ratio of the mixing raisins and water is 1:4, the Portugal The dosage of grape sugar is account for the raisins zymotic fluid gross mass 6%.
- 3. the preparation method of raisins zymotic fluid according to claim 1, it is characterised in that：Step is fermented described in (4) Fermentation temperature is 20 DEG C in tank, and the sealing and fermenting time is 7 days.
- 4. the process optimization analysis side of raisins zymotic fluid preparation method according to any claim in claims 1 to 3 Method, it is characterised in that：Comprise the steps：(1) experiment is prepared using the method design raisins zymotic fluid of the more gradients of single factor test, wherein the single factor test selected is sunlight Feed liquid mass ratio, the glucose of the dry and elegant love grape variety dry mass ratio of maiden's grape variety, mixing raisins and water account for grape Percentage, fermentation time and the fermentation temperature of dry fermentation liquid gross mass；(2) raisins zymotic fluid is prepared according to designed experiment in step (1)；(3) each raisins hair obtained in headspace solid-phase microextraction-gas chromatography combined with mass spectrometry technology determination step (2) is used The peak value of flavor substance in zymotic fluid, detection gained peak value is matched inspection with NIST Library and Wiley Library simultaneously Rope is qualitative, when matching degree and purity are more than 900 as Qualitative Identification result；Then the peak area in Qualitative Identification result is pressed Normalization method calculate flavor substance percentage contents, contained by the relative of flavor substance in more each raisins zymotic fluid Amount, primarily determines that the preparation technology parameter of raisins zymotic fluid, flavor substance is C wherein in raisins zymotic fluid6Aldehydes chemical combination Thing and C6Alcohol compound；(4) on the basis of the raisins zymotic fluid preparation technology parameter that gained primarily determines that in step (3), set using response phase method Count raisins zymotic fluid and prepare experiment, wherein the factor selected accounts for Portugal for feed liquid mass ratio, the glucose of mixing raisins and water Percentage, fermentation time and the fermentation temperature of grape dry fermentation liquid gross mass；(5) raisins zymotic fluid is prepared according to designed experiment in step (4)；(6) each raisins hair obtained in headspace solid-phase microextraction-gas chromatography combined with mass spectrometry technology determination step (5) is used The relative amount of flavor substance in zymotic fluid, response surface analysis, analysis mixing raisins are done by response of the flavor substance content Percentage, fermentation time, fermentation temperature and the flavor substances of raisins zymotic fluid gross mass are accounted for feed liquid mass ratio, the glucose of water The interactive relation of matter content, and finally determine the optimal processing parameter of raisins zymotic fluid culture.
- 5. the process optimization analysis method of raisins zymotic fluid preparation method according to claim 4, it is characterised in that：Step (1) range of choice of each single factor test is described in, and the dry and elegant love grape variety dry mass proportioning of sunlight maiden grape variety is 1: 1,1:2,1:4,1:6,1:8, mix the feed liquid mass ratio 1 of raisins and water:2、1:3、1:4, glucose accounts for raisins zymotic fluid The percentage of gross mass be 2%, 4%, 6%, 8%, 10%, fermentation time 1d, 2d, 3d, 4d, 5d, 6d, 7d, 8d, 9d, 10d, fermentation temperature are 16 DEG C, 18 DEG C, 20 DEG C, 22 DEG C.
- 6. the process optimization analysis method of raisins zymotic fluid preparation method according to claim 4, it is characterised in that：Step (3) C described in6Aldehyde compound includes hexanal and trans- 2- hexenoic aldehydes, the C6Alcohol compound includes hexanol, cis- 3- hexenes Alcohol and trans- 2- hexenols.
- 7. the process optimization analysis method of raisins zymotic fluid preparation method according to claim 4, it is characterised in that：Step (4) range of choice of each factor is in, and the feed liquid mass ratio for mixing raisins and water is 1:2、1:3、1:4, glucose accounts for grape The percentage of dry fermentation liquid gross mass be 5%, 6%, 7%, fermentation time 6d, 7d, 8d, fermentation temperature be 16 DEG C, 18 DEG C, 20 ℃。
- 8. the process optimization analysis method of raisins zymotic fluid preparation method according to claim 6, it is characterised in that：With reference to The optimal processing parameter of raisins zymotic fluid culture is determined by step (3) and step (6), sunlight maiden grape variety it is dry with The dry mass ratio of show love grape variety is 1:1, the feed liquid mass ratio of the mixing raisins and water is 1:4, the glucose Dosage is account for the raisins zymotic fluid gross mass 6%.
- 9. preparation method prepares the raisins zymotic fluid of gained according to any claim in claims 1 to 3.
- 10. raisins zymotic fluid according to claim 9 is as flavor sweetening agent and yeast replenishers in fruit-like flavour face Application in bag, the mass ratio of the raisins zymotic fluid and water is 1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510169244.7A CN104782700B (en) | 2015-04-10 | 2015-04-10 | The optimization method of raisins zymotic fluid preparation method and the preparation technology parameter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510169244.7A CN104782700B (en) | 2015-04-10 | 2015-04-10 | The optimization method of raisins zymotic fluid preparation method and the preparation technology parameter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104782700A CN104782700A (en) | 2015-07-22 |
| CN104782700B true CN104782700B (en) | 2018-01-30 |
Family
ID=53548256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510169244.7A Active CN104782700B (en) | 2015-04-10 | 2015-04-10 | The optimization method of raisins zymotic fluid preparation method and the preparation technology parameter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104782700B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557245B (en) * | 2016-06-30 | 2021-01-26 | 株洲千金药业股份有限公司 | Nuoni papaya wine and preparation method thereof |
| CN107557243B (en) * | 2016-06-30 | 2021-01-26 | 株洲千金药业股份有限公司 | Mixed brewed Nuomei melon wine and preparation method thereof |
| CN112782330B (en) * | 2020-12-28 | 2022-11-22 | 浙江绿晶生物科技股份有限公司 | Method for extracting hovenia dulcis thunb flavor substance |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1148088A (en) * | 1996-07-15 | 1997-04-23 | 杨宗典 | Ingredients and method for preparing nutrient distilled spirit from heavy fragrance type spirit |
| CN102613265A (en) * | 2012-03-31 | 2012-08-01 | 福建省麦都食品发展有限公司 | Natural yeast powder and preparation method therefore |
| CN103243036A (en) * | 2012-03-31 | 2013-08-14 | 福建省麦都食品发展有限公司 | Preparation method for purely-natural yeast powder |
| CN103503938A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Method for making unartificial yeast |
| CN104391066A (en) * | 2014-10-23 | 2015-03-04 | 中国农业科学院蜜蜂研究所 | Method for optimizing extraction of volatile ingredients in honey |
-
2015
- 2015-04-10 CN CN201510169244.7A patent/CN104782700B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1148088A (en) * | 1996-07-15 | 1997-04-23 | 杨宗典 | Ingredients and method for preparing nutrient distilled spirit from heavy fragrance type spirit |
| CN102613265A (en) * | 2012-03-31 | 2012-08-01 | 福建省麦都食品发展有限公司 | Natural yeast powder and preparation method therefore |
| CN103243036A (en) * | 2012-03-31 | 2013-08-14 | 福建省麦都食品发展有限公司 | Preparation method for purely-natural yeast powder |
| CN103503938A (en) * | 2013-09-09 | 2014-01-15 | 张梅霞 | Method for making unartificial yeast |
| CN104391066A (en) * | 2014-10-23 | 2015-03-04 | 中国农业科学院蜜蜂研究所 | Method for optimizing extraction of volatile ingredients in honey |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104782700A (en) | 2015-07-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106281851B (en) | A kind of Health care yellow wine and preparation method thereof | |
| CN108851061A (en) | A kind of preparation method rich in anthocyanidin fermentation liquid | |
| CN103509724B (en) | Low yield fusel oil yeast and application thereof to lowing of content of fusel oil in Xiaoqu raw wine | |
| Kucharczyk et al. | The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale | |
| CN107012103B (en) | Low-yield fusel oil yeast and application thereof in mechanical production of Xiaoqu raw wine | |
| CN106434125A (en) | Wine making multi-bacteria functional bacterial liquid, and production method and application thereof | |
| CN102732406B (en) | Sticky-rice-flavor-type liqueur brewing method | |
| CN104782700B (en) | The optimization method of raisins zymotic fluid preparation method and the preparation technology parameter | |
| CN108330075A (en) | High yield ethyl acetate yeast and its application in mechanization delicate fragrance type distilled liquor | |
| CN102268339A (en) | Five grain mixed liquor and moveable starter liquor cellar | |
| CN106754581A (en) | Saccharomyces cerevisiae can be simultaneously promoted to produce bacillus and its application of alcohol and flavor substance | |
| CN106010868A (en) | Making method of low-alcohol cider wine | |
| CN104893946A (en) | Brewing method for sticky rice fragrance type white wine | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN107372807A (en) | A kind of agent keeping vegetable fresh and preparation method thereof | |
| CN109929766A (en) | A kind of Crewe dimension saccharomyces lactis CVE-LT1 and its application in wine production | |
| CN111925893B (en) | Fermentation method for improving flavor and quality of mulberry wine | |
| CN105316206A (en) | Brewing method of pueraria lobata vinegar | |
| Liu et al. | Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components | |
| CN103409287B (en) | Method for brewing wine by fermenting cordyceps militaris residual culture medium | |
| CN105199928A (en) | Method for producing flavor blending liquid from pichia kudriavzevii | |
| CN105559073B (en) | A method of flavored product is prepared using yellow water and brewing microorganism | |
| CN107164136B (en) | Fermentation method of low-volatile acid wine | |
| CN109287784A (en) | A kind of method of the quick pile-fermentation of green brick tea | |
| CN105829533A (en) | Novel breadmaking yeast strains which are effective on non-sweetened or slightly sweetened dough |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |