藜麦格瓦斯发酵工艺优化及挥发性风味物质分析

摘要

Using barley malt, burnt malt and quinoa as raw materials, the fermentation process of kvass was optimized by single factor and orthogonal experiments. The volatile flavor compounds in quinoa kvass were analyzed by HS-SPME-GC-MS. The results showed that the optimum conditions for quinoa kvass were barleymalt to burnt malt ratio 7∶3, quinoa addition 12％, inoculum 2.5％ (V/V), inoculation proportion of yeast andLactobacillus 1.8∶1.0, fermentation temperature 23 ℃ and time 16 h. Under these optimal conditions, the sensory evaluation score was 84.7. The total of 48 kinds of volatile substances in quinoa kvass were identified, including 13 kinds of alcohols, 16 kinds of esters, 9 kinds of acids, 6 kinds of aldehydes, 1 kind of hydrocarbons, 1 kind of phenols and 2 kinds of ketones.%采用单因素及正交试验对以大麦芽、焦香麦芽和藜麦为原料的格瓦斯发酵工艺进行优化,并利用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术分析藜麦格瓦斯的挥发性风味成分.结果表明,藜麦格瓦斯最佳发酵工艺为大麦芽∶焦香麦芽7∶3、藜麦添加量12％、接种量2.5％(V/V)、接种比例(酵母菌∶乳酸菌)1.8∶1.0、发酵温度23 ℃、发酵时间16 h.在此优化工艺条件下,感官评分为84.7分.藜麦格瓦斯中共鉴定出48种挥发性风味物质,其中包括醇类13种、酯类16种、酸类9种、醛类6种、烃类1种、酚类1种和酮类2种.