不同麦冬添加量对发酵红枣汁品质的影响  

Effect of Liriope spicata addition on the quality of fermented jujube juice

作　　者：龚兵 王艳芳 徐宝钗 邓秋红 张顶坤 黄译生 胡鑫 黄特 王启会 王海燕 GONG Bing;WANG Yanfang;XU Baochai;DENG Qiuhong;ZHANG Dingkun;HUANG Yisheng;HU Xin;HUANG Te;WANG Qihui;WANG Haiyan(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology&Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,China;Affiliated Hospital of Jiangxi Normal University,Nanchang 330022,China;School of Basic Medical Sciences,Hubei University of Science and Technology,Xianning 437100,China)

机构地区：[1]湖北文理学院食品科学技术学院·化学工程学院鄂西北传统发酵食品研究所,湖北襄阳441053 [2]江西师范大学附属医院,江西南昌330022 [3]湖北科技学院基础医学院,湖北咸宁437100

出　　处：《中国酿造》2022年第4期163-167,共5页China Brewing

基　　金：2021年度湖北文理学院校级大学生创新创业训练计划项目(X202110519065)。

摘　　要：结合红枣高营养价值与麦冬的高保健价值的优点,利用酵母菌制备发酵红枣汁,探究不同麦冬添加量(0、2%、4%、6%、8%、10%、15%、20%)对发酵红枣汁色泽、滋味、风味等指标的影响,并对结果进行主成分分析(PCA)及聚类分析(CA)。结果表明,麦冬添加量对发酵红枣汁品质影响显著(P<0.05)。与未添加麦冬对照相比,麦冬添加量在2%~20%时,红绿值(a*值)均随之上升,麦冬添加对黄蓝值(b*值)影响显著(P<0.05),麦冬添加量2%~10%时趋向红-黄色;麦冬添加量为6%时明亮度(L*值)最大。麦冬添加量在2%~20%时,可以明显提升红枣汁的鲜味、丰度;苦味值降低;可以有效减少异味。综上,麦冬最适添加量为10%,该条件下发酵红枣汁色泽、风味良好。Based on the high nutritional value of jujube and high health value of Liriope spicata,fermented jujube juice was prepared by yeast,and the effect of different L.spicata addition(0,2%,4%,6%,8%,10%,15%,20%)on the color,taste,flavor indexes of fermented jujube juice was studied,and the results were analyzed by principal component analysis(PCA)and cluster analysis(CA).The results showed that the fermented jujube juice quality was significantly affected by L.spicata addition(P<0.05).Compared with the control group without L.spicata addition,the red and green values(a*value)were increased when the L.spicata addition was 2%-20%,the yellow and blue values(b*value)were significantly affected by L.spicata addition(P<0.05),and the fermented broth tended to be red and yellow values when L.spicata addition was 2%-10%.The brightness(L*value)reached the maximum when the L.spicata addition was 6%.The umami taste and abundance of jujube juice could be significantly improved when the L.spicata addition was 2%-20%,the bitterness value decreased,and the odor could be effectively reduced.In conclusion,the optimal L.spicata addition was 10%,under the condition,the fermented jujube juice had good color and flavor.

关 键 词：麦冬 红枣汁 发酵 品质 主成分分析 

分 类 号：TS261.1[轻工技术与工程—发酵工程]