混菌发酵红枣果酒工艺条件优化及抗氧化性研究  

Fermentation condition optimization and antioxidant activity of jujube fruit wine by mixed yeasts

作　　者：王俊钢 李宇辉[3] 史学伟[4] 周嘉玲 朱红影 WANG Jungang;LI Yuhui;SHI Xuewei;ZHOU Jialing;ZHU Hongying(Biology and Food Engineering Department,Bozhou University,Bozhou 236800,China;Bozhou Key Laboratory of Medicine and Food Homologous Function Food,Bozhou 236800,China;Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China;College of Food Science,Shihezi University,Shihezi 832000,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]药食同源功能食品亳州市重点实验室,安徽亳州236800 [3]新疆农垦科学院农产品加工研究所,新疆石河子832000 [4]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2023年第8期210-215,共6页China Brewing

基　　金：安徽省高峰培育学科食品科学与工程学科项目;亳州学院一流学科项目(BYXKA202202);新疆生产建设兵团民生实事项目(2021)。

摘　　要：为提升红枣果酒品质,该研究采用非酿酒酵母戴尔有孢圆酵母(Torulaspora delbrueckii)NS-D与安琪酵母混菌发酵制备红枣果酒。以酒精度及感官评分为评价指标,通过单因素试验和正交试验对其发酵工艺进行优化,并考察非酿酒酵母添加对红枣果酒抗氧化物质含量和抗氧化活性的影响。结果表明,红枣果酒的最佳混菌发酵工艺为:非酿酒酵母添加量0.3 g/L,SO2添加量40 mg/L,初始糖度24°Bx。在此工艺条件下得到的红枣果酒感官评分为96.1分,酒精度为13.6%vol,其理化指标符合GB/T 15038—2006《葡萄酒、果酒通用分析方法》要求。添加非酿酒酵母有助于提高红枣果酒的抗氧活性物质含量及抗氧化活性,其总黄酮、总多酚、氨基酸态氮、维生素C(VC)含量分别为3.48 mg/mL、0.21 mg/mL、9.35 mg/mL和2.15 mg/mL;超氧阴离子自由基、1,1-二苯基-2-三硝基苯肼(DPPH)自由基、羟基自由基、2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)(ABTS)自由基清除率分别为88.79%、92.30%、77.42%、45.7%。In order to improve the quality of jujube wine,the jujube wine was prepared by the fermentation of the mixed non-Saccharomyces(Torulaspora delbrueckii NS-D)and Angel yeast.The fermentation process was optimized by single factor tests and orthogonal tests with alcohol content and sensory score as evaluation indexes,and the effects of non-Saccharomyces addition on antioxidant substances content and antioxidant activity of jujub wine were studied.The results showed that the optimum fermentation process of jujube wine was as follows:non-Saccharomyces addition 0.3 g/L,SO2 addition 40 mg/L,initial sugar content 24°Bx.Under these conditions,the sensory score of jujube wine was 96.1,the alcohol content was 13.6%vol,and the physicochemical indexes were in line with GB/T 15038—2006'Analytical method of wine and fruit wine'.The addition of non-Saccharomyces helped to improve the content of antioxidant substances and antioxidant activity of jujube wine.The contents of total flavonoids,total polyphenols,amino acid nitrogen and vitamin C(VC)were 3.48 mg/ml,0.21 mg/ml,9.35 mg/ml and 2.15 mg/ml,respectively.The scavenging rates of superoxide anion free radical,1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical,hydroxyl radical and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)free radical were 88.79%,92.30%,77.42%and 45.7%,respectively.

关 键 词：非酿酒酵母 混菌发酵 红枣果酒 工艺优化 抗氧化活性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]