番茄醋酸饮料发酵工艺及抗氧化能力变化  

Fermentation Technology of Tomato Vinegar Beverage and the Changes of Antioxidant Ability

作　　者：赵美佳 

机构地区：[1]锦州医科大学医疗学院,辽宁锦州121000

出　　处：《食品研究与开发》2016年第20期131-136,共6页Food Research and Development

摘　　要：通过正交法确定番茄醋酸饮料酒精发酵的最佳工艺,即糖度16°Bé、酵母菌接种量0.6%、温度30℃;正交法确定醋酸发酵的最佳发酵工艺,即温度30℃、醋酸菌接种量12%、时间4 d。并测定了番茄醋发酵前后活性物质和抗氧化能力变化,发现发酵后活性物质多酚、黄酮、抗坏血酸的质量分数下降,总类胡萝卜素的质量分数上升;铁还原能力、DPPH·清除率、羟自由基清除率下降,超氧阴离子自由基清除率上升。The fermentation technology of tomato vinegar beverage were studied.Through orthogonal experi-ment,the fermentation technology of tomato alcoholic beverage were determined that the inoculation amount was 0.6 %,the temperature were 30 ℃ and the sugar content were 16 °Bé.The fermentation technology of tomato vinegar beverage were determined that the inoculation amount was 12 %,the temperature were 30 ℃ and the fermentation time were 4 d.The changes of active substances and antioxidant ability of the tomato juice after fer-mentation were also compared. The content of ascorbic acid,polyphenols and flavonoids were found decreased,while carotenoid content increased. In terms of antioxidant abilities,FRAP antioxidant ability,DPPH· scavenging capacity and·OH scavenging ratio were found decreased,O2-·scavenging ratio increased.

关 键 词：酒精发酵 醋酸发酵 番茄醋 活性物质 抗氧化能力 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程] TQ920.6[轻工技术与工程—食品科学与工程]