紫山药低醇饮料发酵工艺优化及成分分析  

Optimization of fermentation conditions for purple yam low- alcohol beverage and its ingredients analysis

作　　者：李素芬[1] 张红雨[1] 宋曙辉[2] 刘建福[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《食品工业科技》2016年第15期225-229,共5页Science and Technology of Food Industry

基　　金：北京市农林科学院科技创新能力建设专项;国家十二五科技支撑计划(2012BAD34B05-07)

摘　　要：以紫山药为原料,研究发酵条件对紫山药饮料酒精度及感官品质的影响;通过响应面实验优化紫山药低醇饮料的发酵工艺条件,确定紫山药低醇饮料发酵的优化工艺参数,分析了低醇饮料的主要成分。结果表明:液化、糖化后的紫山药浆液,发酵初始p H为3.70,添加0.15%的活性果酒TSY干酵母,温度20℃条件下发酵48 h,即可得紫山药低醇饮料;该饮料富含天然维生素及花青素、黄酮、酚类、尿囊素等生理活性物质。在优化的发酵条件下加工的紫山药低醇饮料含糖量3.50%、p H3.70、酒精度2.52%、感官质量评分84.17分。此饮料澄清透明,色泽紫红,果香和醇香浓郁。The purpose of this study was to investigate the effect of the fermentaion conditions on the alcohol content and sensory properties of product of Purple yams.Then the fermentation conditions for purple yam low - alcohol beverage were optimized with response surface methodology.The results showed that the beverage was obtained after fermentation for 48 hours with 0.15% Angel wine strains SY dry yeast at 20 ℃ and pH3.70.The beverage was rich in active substances such as vitamins, anthocyanin,total flavonoids,total phenols, and allantoin. Under the optimal fermentation conditions, the purple yam low - alcohol drink contained sugar 3.50%, pH3.70, alcohol 2.52% and the score of sensory evaluation was 84.17.1t was clear and transparent, deep red with strong aromas of purple yam and fermentation flavor.

关 键 词：紫山药 发酵 低醇饮料 感官特性 响应面分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]