甘蔗糖业2025，Vol.54Issue(6)：63-70,8.DOI:10.3969/j.issn.1005-9695.2025.06.008
赤砂糖的干热反应物特性及其增进发酵酒风味的研究
Characteristics of Dry-Heat Reaction Products of Brown Granulated Sugar and Their Role in Enhancing the Flavor of Fermented Wines
摘要
Abstract
To improve the sensory flavor and fermentation performance of brown granulated sugar fermented wine,this study adopted a dry-heat reaction pretreatment on the fermentation substrate containing brown granulated sugar and skimmed milk powder,followed by fermentation to develop a fermented wine with unique flavor.Through single-factor experiments,the optimal conditions for the dry-heat reaction were determined as:1.0%(w/w,relative to the weight of brown granulated sugar)skimmed milk powder,heated at 130℃for 90 min.The resulting product exhibited a distinctive caramel-like aroma and an ideal brown color.This dry-heat reaction product was prepared into a 20.0%(w/w)sugar solution,inoculated with 0.50%(w/w)Saccharomyces cerevisiae,and fermented at 36℃for 12 days.The results showed that the fermentation broth of the brown granulated sugar-skimmed milk powder dry-heat reaction product had a significantly reduced alcohol content(8.84%vol)and a significantly improved sensory score.It presented a pleasant caramel-like aroma,a darker brown color,a well-balanced body,and was more acceptable.This study provides a new approach for the high-value utilization of brown granulated sugar and the development of flavor-style fermented wines.关键词
赤砂糖/脱脂乳粉/干热反应/发酵/风味Key words
Brown granulated sugar/Skim milk powder/Dry-heat reaction/Fermentation/Flavor分类
轻工纺织引用本文复制引用
农立忠,王静,江岚,叶尔肯古丽·叶尔太,黄立新..赤砂糖的干热反应物特性及其增进发酵酒风味的研究[J].甘蔗糖业,2025,54(6):63-70,8.基金项目
华南理工大学2025年"百步梯攀登计划"项目(j2tw202502104) （j2tw202502104）
2025年华南理工大学"大学生创新创业训练计划"项目(S202510561208) （S202510561208）
2025年华南理工大学"学生研究计划"项目(X202510561644) （X202510561644）
