闽北红心火龙果发酵饮品开发与研究  

Development and Research of Red Heart Dragon Fruit Fermented Drinks in Northern Fujian

作　　者：黄妍[1] HUANG Yan(Department of Food,North Fujian Vocational and Technical College Nanping,Fujian 353000)

机构地区：[1]闽北职业技术学院食品系,福建南平353000

出　　处：《现代农业研究》2023年第4期94-96,共3页Modern Agriculture Research

基　　金：2020年福建省中青年教师教育科研项目(项目编号:JAT201319)。

摘　　要：闽北红心火龙果具有较高的品质,以其为原料添加酵母菌DV10进行发酵,酿制出的饮品营养及药用价值均较高。在发酵过程中,通过测定理化指标、总糖/蔗糖、多酚、黄酮、抗氧化能力等各项指标,并联合GC-O检测,深入分析红心火龙果发酵过程动力学,以此来更好的指导红心火龙果发酵饮品的开发。研究结果显示,闽北红心火龙果发酵饮品的最佳工艺参数是:SO_(2)添加量为69 mg/kg,酵母接种量为1.4%且初始pH值为3.3,蔗糖添加量为17%,常温发酵7 d后,火龙果添加量为2.0 mL时DPPH及ABTS自由基的清除率达到最高,酒精度为11.3%vol,各指标都符合NY/T 1508-2017规定,发酵饮品拥有较高的品质。North Fujian red pitaya has high quality,which is a raw material to add yeast DV10 for fermentation,and the brewed drinks have high nutritional and medicinal value.In the fermentation process,the physicochemical indicators,total sugar/sucrose,polyphenols,flavonoids,antioxidant capacity and other indicators were determined,and combined with GC-O detection,the dynamics of red pitaya fermentation process was deeply analyzed,so as to better guide the development of red pitaya fermentation drinks.The results showed that the best process parameters of red pitaya fermented drinks in northern Fujian were:sulfur dioxide added 69 mg/kg,yeast inoculum 1.4%,initial pH was 3.3,sucrose added 17%,7 d at normal temperature,DPPH and ABTS radical added with 2.0 mL reached the highest clearance,alcohol level of 11.3%vol,all indexes met the provisions of NY/T 1508-2017,and fermented drinks had high quality.

关 键 词：闽北 红心火龙果 发酵饮品 开发研究 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]