摘    要：菇娘果实营养成分丰富，在果酒加工领域中发展前景广阔。本文论述了不同酿酒发酵菌种对菇娘果酒品质的影响；不同糖度对菇娘果果酒品质的影响。利用电子鼻和电子舌比较不同菇娘果果酒品质；采用感官评价法比较不同菇娘果果酒品质。通过实验确定最优酵母菌种和最适糖量，最终得到成品。本实验采用来自中国黑龙江新鲜的菇娘，发酵所用的酵母有三种，安琪酵母、拉德曼酵母和实验室分离酵母。白砂糖的添加量分别为0g、25g、50g、75g、100g。结果表明不同的菌种对菇娘果酒感官品质有着不同的影响，白砂糖的添加量对菇娘果酒风味有着不同的影响。当使用的发酵酵母为安琪酵母，并且加糖量在75g时，通过电子鼻和电子舌的测定，感官评价，得出此时发酵出来的果酒品质最佳。

The fruit of Fructus Physalis is rich in nutrition and has a bright future in the field of wine processing. In this paper, the effect of different fermentation strains on the quality of Fructus Physalis wine and the effect of different sugar content on the quality of Fructus Physalis wine were discussed. Electronic nose and electronic tongue were used to compare the quality of different Fructus Physalis wine, and sensory evaluation method was used to compare the quality of different Fructus Physalis wine. The optimal yeast species and the optimum sugar content were determined by experiments, and the final product was obtained. In this experiment, fresh Fructus Physalis from Heilongjiang, China, there are three kinds of yeast used for fermentation, An Qi yeast, Lardman yeast and laboratory isolated yeast. The amount of sugar added was 0 g, 25 g, 50 g, 75 g and 100 g respectively. The results showed that different strains had different effects on the sensory quality of the wine, and the amount of sugar had different effects on the flavor of the wine. When the fermenting yeast was An Qi yeast and the sugar content was 75g, the best quality of fermented fruit wine was obtained by the determination of electronic nose and electronic tongue and sensory evaluation.

关键词：菇娘； 果酒； 酿造工艺； 风味物质

Keyword：Fructus Physalis；fruit wine；brewing technique；flavor substance

目    录

1引言5

2实验材料与方法··6

2.1材料和设备6

2.1.1 原料···6

2.1.2 仪器和设备·6

2.2菇娘果酒酿造工艺流程··6

2.2.1原料处理7

2.2.2主发酵阶段··7

2.2.3分离7

2.2.4后发酵阶段··7

2.2.5果酒杀菌7

2.2.6成品7

2.2.7配方设计7

2.3菇娘果酒质量指标··8

2.3.1感官指标8

2.3.2微生物指标··8

3菇娘果酒风味物质的测定··9

3.1电子鼻和电子舌对菇娘果酒的测定9

3.1.1电子鼻对菇娘果酒的测定··9

3.1.2电子舌对菇娘果酒的测定··9

3.2感官评价菇娘果酒风味··9

3.2.1感官评价方法9

4 结果与分析10

4.1果酒风味的测定···10

4.1.1电子鼻测定结果·10

4.1.2电子舌测定结果·12

4.1.3感官评价结果···15

4.2发酵工艺的确定···16

4.2.1酵母品种的确定·16

4.2.2白砂糖用量的确定···16

5结论···16

1.引言

菇娘，（学名：Physalisalkengi L.var.franchetii (Mast.)Makino），又称毛酸浆、锦灯笼。主要生长于中国东北地区，内蒙古等地。多年生草本植物，高40-60厘米左右；果实外部有类似灯笼状叶子包裹，浆果成熟时呈黄色。生长能力强，在阳光充足，土壤松软潮湿的地方栽培菇娘浆果是一种可食用与药用的高级新型营养保健的水果，也可作为中药材使用，有清热解毒，清痰止咳的功能。菇娘果实中含有人体所需的多种维生素，如维生素C和维生素E，其含量是其他水果的5倍。含有18种氨基酸，含有21种微量元素（锌、硼、硒、硅等）和矿物质。它含有大量的橡胶酸铁铵，对治疗再生障碍性贫血有一定的作用。硒的含量高，具有防癌、抗癌的功效。成熟的浆果，除了平时的食用外，可制果醋、果酒等。因此本实验通过发酵法生产菇娘果酒，对结果进行风味测定与分析，生产出风味浓郁，酒体柔和，清澈透明且具有保健功效的发酵型果酒。菇娘果实含糖量丰富，浆果可用于果醋、果酒等发酵饮品的制作。经原料分选-清洗-切碎-榨汁-果汁-调整成分-主发酵-分离-后发酵-陈酿-澄清-过滤-杀菌-菇娘果酒成品步骤，酿制的菇娘果酒具有丰富的营养、醇厚爽口的特点。将其他原辅 材料引入到姑娘果汁中，制成姑娘果复合发酵饮品，不仅可以改善其浆果甜度高、口感略有不足等问题，还可以在营养、风味上实现互补，获得感官更佳的保健产品。