Study On Cream Liqueur With Whipping Cream Fermented By Kluyveromyces Marxianus Y51-6

Liqueur is a kind of dessert wine,which is similar to China’s fruit wine.Cream liqueur is usually made up with cream and wine and then produced by sweet treatment.The base wine in traditional cream liqueur is fermented wine,brandy,rum,whiskey,vodka,gin,distilled liquor or neutral edible alcohol.Chinese liquor or domestic edible alcohol as the base wine of cream liqueur usually showed strong stimulation.The main purpose of this paper aims to use the whipping cream as raw materials fermented by Kluyveromyces marxianus Y51-6 which separated from Sayram yogurt.The fermented cream produced a pleasant aroma and then use the fermented cream developed a new type of cream liqueur whose fat content is lower and smell better.The specific research contents and results are shown as follows:1.Dynamic tracking and nutrient composition determination of whipping cream during fermentation by Kluyveromyces marxianus Y51-6.In order to optimize fermentation technique of fermented cream of Kluyveromyces marxianus Y51-6,orthogonal experiment was used to optimize the fermentation parameters based on sensory index score and alcohol degree.The optimal fermentation parameters were as follows:fermentation time 40 h,fermentation temperature 45℃,addition of sugar 7 g/100 mL and inoculation amount 7%(v/v).pH decreased during the fermentation,while acidity increased gradually.Thin layer chromatography(TLC)can be used to separate the fatty components,and triglyceride degradation occurred in the process of fermentation.2.Fragrant Ingredients of cream and cream fermented by Kluyveromyces marxianus Y51-6 analyzed by electronic nose and SPME-GC-MS.Anaylysis was achieved by electronic nose showed that:there is significant difference between the whipping cream and the cream fermented by Y51-6 in term of volatie flavor compounds.And the cream after fermentation were mainly produced alcohols and aromatic substances.Anaylysis was achieved by solid-phase micro-extraction(SPME)-gas chromatography-mass spectrometry(GC-MS)showed that:the whipping cream were detected of 17 kinds of components,the main ingredient are methyl ketones such as 2-heptanone and 2-Nonanone.Fermented cream samples were detected 35 of kinds of components,the proportion of methyl ketones reduced while esters and alcohols increased significantly,including phenylethyl alcohol,ethyl caproate.3.Study on the optimization of cream liqueur formulation and storage stability.Using the fuzzy mathematical method of sensory evaluation to determine the content of whipping cream fermented by Kluyveromyces marxianus Y51-6 in cream liqueur is 11.4%(w/w).Using the LF-NMR combined with the determination of particle size to characterize the stability of cream liqueurs.With the increase of the addition of sodium caseinate,the particle size becomes bigger;while with increasing homogenization pressure,the particle size decreased.The group which the addition of sodium caseinate was 0.5%(w/w)after being placed for 3 days,the difference in the particle size between the upper and the bottom was not significant.LF-NMR was used to analyze the T2 spectra of the samples with the different addition of sodium casinate and homogenisation pressure.The results of LF-NMR showed that:with the increase of the amount of sodium caseinate,T2 relaxation time decreases;while with increasing homogenisation pressure,the relaxation time increases.Experimental results match the particle size measurement results.Through PCA analysis,we are able to distinguish samples with different additions of sodium caseinate and different homogenisation pressures,the addition of sodium caseinate more obvious than that of homogenisation pressure effect.4.Using the Low field nuclear magnetic resonance technique(LF-NMR)to establish model of alcohol measurement.Using LF-NMR to predict the alcohol degree in cream liqueur showed that:the proportion of 95%edible alcohol(proportion of alcohol,POA)had a good linear relationship with M22 and M23,the model as follows:Y1=-0.805X+99.671,R2=0.978;Y2=0.769x-4.118,R2=0.977(X=POA,Y1=M22,Y2=M23).This method can be used to gain the alcohol degree in an rapid and accurate way.