功能性水果饮料发酵工艺及抗氧化活性研究  

Preparation of Fruit Fermented Beverage with Strong Antioxidant Activities

作　　者：赵谋明[1,2,3] 董红竹 林恋竹[1,2] 

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东省食品绿色加工与营养调控工程技术研究中心,广东广州511458 [3]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《食品科学技术学报》2017年第4期24-32,共9页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31501424)

摘　　要：以糙米和糯米为原料,通过添加酒曲、酵母发酵得到米酒,在此基础上添加混合水果(青苹果、番石榴、脐橙、芒果)和醋酸菌发酵得到一款具有强抗氧化活性、适合多类人群饮用的水果发酵饮料。研究结果表明,水果饮料的最佳发酵工艺为:糙米与糯米比例1∶1;酒曲添加质量分数0.80%,糖化温度30℃,糖化时间3 d;酵母添加质量分数0.06%,发酵温度28℃,发酵时间7 d;水果与糙米糯米酒比例2∶1,醋酸菌添加质量分数0.30%,发酵温度33℃,发酵时间4 d。水果发酵饮料的总糖质量分数为4.62%,酒精度为4.41%,可滴定酸度为3.00%,p H值为3.49,总酚质量浓度为1 420.14 mg/L,DPPH自由基清除能力为10.14 mmol/L,氧自由基吸收能力为16.65 mmol/L。In the present study,rice wine was obtained in terms of mixed fermentation of brown rice and glutinous rice by distiller＇s yeast and yeast. Then,the fermented fruit beverage with pleasant flavor and strong antioxidant activities was obtained by adding mixed fruits（ green apple,guava,navel orange,and mango） and acetic acid bacteria. The optimum fermentation conditions were obtained. The ratio of brown rice and glutinous rice was 1∶ 1 by adding 0. 80% distiller＇s yeast at 30 ℃ for 3 d,and then the mixture was treated with 0. 06% yeast at 28 ℃ for 7 d. After that,the mixed fruits were added into rice wine at the ratio of 2∶ 1,which were fermented by adding 0. 30% acetic acid bacteria at 33 ℃ for 4 d. The total sugar,alcohol content,titratable acidity,and p H value of the fermented fruit beverage were 4. 62%,4. 41%,3. 00%,and 3. 49,respectively. The high total phenol content（ 1 420. 14 mg/L） of the fermented fruit beverage exhibited strong DPPH radical scavenging capacity（ 10. 14 mmol/L） and oxygen free radicals of absorptive capacity（ 16. 65 mmol/L）.

关 键 词：水果发酵饮料 发酵工艺 总酚 抗氧化活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TS261.4[轻工技术与工程—食品科学与工程]