蓝莓果醋最适发酵温度及抗氧化性研究  

Study on the Optimum Fermentation Temperature and Antioxidant Properties of Blueberry Fruit Vinegar

作　　者：王龙宇 王宇婷 王云峰 熊思瑞 金铁岩[1] WANG Longyu;WANG Yuting;WANG Yunfeng;Xiong Sirui;Jin Tieyan(College of Agriculture,Yanbian University,Yanji 133002)

机构地区：[1]延边大学农学院,延吉133002

出　　处：《食品工业》2023年第4期100-103,共4页The Food Industry

摘　　要：以水果蓝莓为原料,进行酒精发酵,所用酵母菌种为Fermivin酵母,并且调整其糖度至16%左右,在此条件下确定出蓝莓的酒精发酵最适温度20℃;将已完成发酵的蓝莓果酒与活化充分的醋酸菌种接种进行醋酸发酵,确定出蓝莓果醋最适宜的醋酸发酵温度。结果表明,蓝莓醋最适醋酸发酵温度为35℃。试验对已发酵好的蓝莓果醋的抗氧化性进行研究,并且与市售的苹果醋、食醋进行对比分析,测定3种醋对DPPH自由基、对羟自由基·OH^(-)、超氧阴离子·O_(2)^(-)的清除能力并进行对比分析。结果表明:蓝莓果醋对DPPH自由基清除率为51.7%,对羟基自由基·OH^(-)清除率达76.4%,对超氧阴离子·O_(2)^(-)清除率相对较低,仅27.5%;蓝莓果醋对3种自由基的清楚能力均显著高于市售的苹果醋及食醋,说明试验方法酿制的蓝莓果醋具有较好的抗氧化能力。Taking fruit blueberry as raw material,alcohol fermentation was carried out.Fermivin yeast was used as the yeast strain,its brix was adjusted to about 16%,and the optimum temperature of alcohol fermentation of blueberry was determined to be 20℃under this condition.The fermented blueberry fruit wine was inoculated with fully activated acetic acid strain for acetic acid fermentation,and the optimum temperature of acetic acid fermentation of blueberry vinegar was determined.The results showed that the optimum acetic acid fermentation temperature of blueberry vinegar was 35℃.The final experiment was conducted to study the antioxidant property of the already fermented blueberry vinegar,and the free radical scavenging ability experiments including DPPH,·OH^(-) and·O_(2)^(-)were measured respectively by comparing and analyzing with the marketed apple cider vinegar and table vinegar.The results showed that the scavenging rate of blueberry fruit vinegar to free radical DPPH,·OH^(-),and·O_(2)^(-)was 51.7%,76.4%and 27.5%respectively,which was higher than that of apple cider vinegar and table vinegar sold in the market,indicating that the blueberry fruit vinegar made by this method had good antioxidant ability.

关 键 词：蓝莓 果醋 发酵温度 抗氧化性质 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]