蓝莓果酒的纯种发酵工艺优化与抗氧化特性  

Optimization of pure seed fermentation process and antioxidant characteristics of Blueberry Wine

作　　者：李洁 余有贵 徐海月 张兆丰 马武赞 LI Jie;YU Yougui;XU Haiyue;ZHANG Zhaofeng;MA Wuzan(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Key Laboratory of Ecological Brewing Technology and Application,Shaoyang 422000,China;Longhui Xingrui Agricultural Development Co.,Ltd.,Shaoyang 422200,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒技术与应用湖南省重点实验室,湖南邵阳422000 [3]隆回县兴瑞农业发展有限公司,湖南邵阳422200

出　　处：《邵阳学院学报（自然科学版）》2023年第1期74-80,共7页Journal of Shaoyang University：Natural Science Edition

基　　金：湖南创新型省份建设专项经费资助(2021NK4258);湖南省大学生创新创业训练计划项目(湘教通〔2020〕191号-3387)。

摘　　要：以兔眼蓝莓为原料,采用酵母纯种发酵,在单因素试验的基础上进行正交试验设计,确定蓝莓发酵酒的最佳工艺条件,并测定蓝莓果酒对DPPH自由基、ABTS自由基和羟自由基的清除能力。结果表明,最佳发酵工艺条件为:初始糖浓度为14°B X,起始pH值为4.5,酵母接种量为2.0 g/L,发酵温度为31℃。在最佳发酵条件下生产的兔眼蓝莓发酵果酒对DPPH自由基、ABTS自由基和羟自由基的清除率分别为59%、55%和60%,具有较强的清除DPPH自由基、ABTS自由基和羟自由基的能力,抗氧化能力与果酒体积分数呈正相关。Vaccinium ashei Reade was used as raw material,yeast purebred fermentation was adopted,and orthogonal test design was conducted on the basis of single factor test to determine the optimal technological conditions of blueberry wine,and determine the scavenging capacity of blueberry wine to DPPH free radicals,ABTS free radicals and hydroxyl free radicals.The results show that the optimal fermentation conditions were as follows:initial sugar concentration was 14°B X,initial pH is 4.5,yeast inoculum is 2.0 g/L,and fermentation temperature is 31℃.The fermented fruit wine of Vaccinium ashei Reade has a strong ability to scavenge DPPH free radicals,ABTS free radicals and hydroxyl free radicals,and the antioxidant capacity is positively correlated with the fruit wine concentration.

关 键 词：蓝莓发酵酒 纯种发酵 制备工艺 抗氧化能力 

分 类 号：TS262.7[轻工技术与工程—发酵工程]