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标题：Effect of Solid or Liquid Fermentation State, Yeast Strain, Fermentation Temperature and Time on the Flavor Content of Jujube ( Ziziphus jujuba ) Brandy
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作者：Yanan Xia ; Yanli Ma ; Lijuan Hou 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2017
卷号：12
期号：1
页码：14-24
DOI：10.3923/ajft.2017.14.24
出版社：Academic Journals Inc., USA
摘要：Background: Jujube brandy is characteristic distilled fruit liquor in China, which lack mature production technology until now. Materials and Methods: The conditions of fermentation way (solid and liquid state), starter culture (single-yeast, mixed-yeast and jiuqu), fermentation temperature (15,18, 23, 28, 32) and fermentation time (6,10,14, 20, 24, 28 days) were optimized based on one-factor tests and Response Surface Methodology (RSM). Results: From one factor flavor content result, solid state fermentation (K-3790.63, J-3250.22, DK-3553.64 mg L¹) was about 8 times of liquid state fermentation (Z, W). Jujube brandy fermented with single-yeast GH and PH have the best flavor (4232.64, 4125.46 mg L¹, respectively), followed by mixed-yeast PHGHSX and GHSX, J Jiuqu has the worst (1670.48 mg L¹). Flavor content increased with temperature rising before 28, reach the peak at 28 (3790.63 mg L¹), then decreased. At 20 and 24 days, jujube brandy got the better flavor (4442.71, 4303.66 mg L¹), significantly higher than 6 days (3790.63) and 28 days (2373.71 mg L¹). Conclusions: Combined with RSM result, the optimal conditions of brewing were: Choosing solid-state fermentation, yeast GH ( Saccharomyces cerevisia cctcc-M94055), fermentation temperature of 18°C, fermentation time of 24 days and the content of flavor compounds was 4525.934 mg L¹, which is 1.19 times of normal brewing, almost accords with the predicted data, has great practical values.