富黄酮洋葱啤酒发酵工艺的优化  

Optimization of the Fermentation Process of Flavonoid-rich Onion Beer

作　　者：程飞宇 马立娟[1] 李弘轩 朱振昊 张孟灏 韩帅峰 范佳钰 韩蓓 CHENG Fei-yu;MA Li-juan;LI Hong-xuan;ZHU Zhen-hao;ZHANG Meng-hao;HAN Shuai-feng;FAN Jia-yu;HAN Bei(College of Bioengineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2022年第2期76-81,共6页Food Research and Development

基　　金：宁夏回族自治区重点研发计划项目(2020BFH02006);天津科技大学大学生实验室创新基金项目(1904A202)。

摘　　要：采用超声辅助酶法提取新鲜紫皮洋葱中的功能性物质黄酮,将富黄酮提取液添加至麦芽汁中进行啤酒发酵。为优化富黄酮洋葱啤酒的发酵工艺,对pH值、富黄酮提取液添加量和酵母接种量分别进行单因素试验,再以酒精度和黄酮增长率为响应值,采用Box-Behnken响应面法确定富黄酮洋葱啤酒的最佳发酵工艺。结果表明:每100mL麦芽汁中,富黄酮提取液添加量为1.3 mL,pH值为5.1,酵母接种量为143μL,得到的洋葱啤酒中黄酮含量较高,其增长率为41.9%,最终产品的酒精度为4.30%vol,清澈透明,颜色偏红,口感醇正。Functional flavonoidswere extracted fromfresh purple onion by an ultrasonic assisted enzymaticmethod,and this flavonoid-rich extract was added to wort for beer fermentation.To optimize the fermentation process of flavonoid-rich beer,single factor experiments were carried out on pH value,amount of added flavonoid-rich extract,and yeast inoculation amount.Taking wine precision and flavone growth rate as response values,the Box-Behnken response surface method was used to define an optimal fermentation process for flavonoid-rich beer.The optimal amount of added flavonoid-rich extract was 1.3 mL,optimal pH was 5.1,and optimal yeast inoculum volume was 143μL per 100 mL of wort.The flavonoid content of the obtained onion beer was high,and the growth rate was 41.9%.The wine precision of the final product was 4.30%vol.The wine was clear and transparent,with a red color and mellow taste.

关 键 词：洋葱 黄酮 啤酒 响应面优化 超声辅助 

分 类 号：TS262.5[轻工技术与工程—发酵工程]