酿酒葡萄皮渣经贮存和红外干燥后的质量变化比较

隋银强; 郑亚蕾; 杨继红; 李华; 王华

doi:10.13386/j.issn1002-0306.2014.17.062

酿酒葡萄皮渣经贮存和红外干燥后的质量变化比较

隋银强¹,
郑亚蕾¹,
杨继红^1,2,
李华^1,2,3,
王华^1,2,3

西北农林科技大学葡萄酒学院
陕西省葡萄与葡萄酒工程研究中心
合阳葡萄实验示范站

基金项目:

中国(杨凌)葡萄酒产业技术升级公共平台(2011GH551976)；果蔬食品制造关键技术与产业化(2012BAD31B00)；

详细信息

作者简介:
隋银强 (1989-) , 男, 硕士研究生, 主要从事葡萄酒副产物加工利用研究。;

中图分类号: TS261.9
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- 收稿日期: 2013-12-29

Quality variation of wine grape pomace dried by infrared drying or during storage without drying

Northwest Agricultural and Forestry University
Shaanxi Engineering Research Center for Viti-Viniculture
Heyang Experimental and Demonstrational Stations for Grape

摘要

摘要: 本文研究了酿酒葡萄皮渣在未经干燥下的贮存过程中及其经红外干燥处理后的质量变化,一方面对其在存放过程中的质量变化进行分析,另一方面探究红外干燥处理酿酒葡萄皮渣的可能性。处理方式为将收集到的葡萄皮渣分别贮存0、1、3、5和7d后晒干,贮存1d的皮渣分别进行葡萄皮和葡萄籽超微粉碎处理,其余的只进行葡萄籽超微粉碎处理;取适量贮存1d的皮渣进行红外干燥并分别进行葡萄皮和葡萄籽超微粉碎处理。通过对超微粉的微生物(酵母菌、霉菌和细菌)、单体酚(8种)和真菌毒素(展青霉毒毒素和赭曲霉毒素)的含量变化进行检测分析,发现随着贮存时间的延长,酵母菌含量先升高后降低,霉菌和细菌以及真菌毒素含量均显著升高,各单体酚含量则显著降低;贮存1d后进行红外干燥处理的超微粉的微生物含量明显降低,说明红外干燥具有很好的灭菌效果,各单体酚有一定损失,而真菌毒素含量没有明显变化。综合考虑,酿酒葡萄皮渣收集后应立即进行干燥处理,红外干燥可以用于酿酒葡萄皮渣的干燥处理。
- 葡萄皮渣 /
- 红外干燥 /
- 灭菌 /
- 单体酚 /
- 真菌毒素
Abstract: To study the characteristic of quality variation during wine grape pomace's storage and the possibility to apply infrared drying to wine grape pomace's dehydration, the quality of wine grape pomace was evaluated.The pomace were dried by solar drying after being stored for 0, 1, 3, 5 or 7d, for the pomace dried after being stored for1 d, grape seed and grape skin ultramicro- pulverised powder were made, for the other pomace, the grape skin ultramicro-pulverised powder were made; some pomace were dried by infrared drying after being stored for 1d, and the grape skin and grape seed ultramicro- pulverised powder were made. The content of microorganism ( yeast, mould and bacteria) , 8 kinds of phenolic acid and fungaltoxin ( patulin and ochratoxin A) of ultramicropulverised powder was determined. It was found that with the storage time prolonged, the content of yeast increased at first and decreased in the next, the content of microorganism and fungaltoxin increased and the content of phenolic acid decreased. The ultramicro- pulverised powder which were stored for 1d and dried by infrared drying possessed less microorganism which meant that infrared drying owned a good sterilizing effect; the phenolic acid met with some loss and no influence was found for fungaltoxin.In conclusion, wine grape pomace should be dried immediately after separated from wine making process and infrared drying could be a proper way for their dehydration.
- wine grape pomace /
- infrared drying /
- sterilization /
- phenolic acid /
- fungaltoxin

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参考文献(13)

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酿酒葡萄皮渣经贮存和红外干燥后的质量变化比较

作者简介: 隋银强 (1989-) , 男, 硕士研究生, 主要从事葡萄酒副产物加工利用研究。;

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出版历程

Quality variation of wine grape pomace dried by infrared drying or during storage without drying

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目录

作者简介:
隋银强 (1989-) , 男, 硕士研究生, 主要从事葡萄酒副产物加工利用研究。;