小球藻发酵饮料酒的研制及抗氧化能力的分析  

Development of Chlorella Vulgaris Fermented Beverage Wine and Analysis of Its Antioxidant Capacity

作　　者：兰彪 马文仲 赵羚汐 孙广仁[2] LAN Biao;MA Wenzhong;ZHAO Lingxi;SUN Guangren(Zhuhai Guangzao Life Science Co.,Ltd.,Zhuhai 519080,China;College of Forestry,Beihua University,Jilin 132013,China;School of Chemistry,Baicheng Normal University,Baicheng 137000,China)

机构地区：[1]珠海光藻生命科学有限公司,广东珠海519080 [2]北华大学林学院,吉林吉林132013 [3]白城师范学院化学学院,吉林白城137000

出　　处：《食品科技》2023年第10期86-92,共7页Food Science and Technology

基　　金：国家自然基金项目(31770667);吉林省重点科技研发项目(20180201061NY)。

摘　　要：以小球藻粉和焙烤麦芽为原料,接种酿酒酵母制得小球藻发酵饮料酒。通过单因素试验分析小球藻添加量、麦汁糖度、发酵时间和发酵温度对小球藻发酵酒的影响,采用正交试验优化发酵工艺,并对小球藻发酵饮料酒的抗氧化能力进行分析。结果表明,小球藻发酵饮料酒的最佳发酵条件为小球藻添加量4%、麦汁糖度15%、发酵时间60 h、发酵温度26℃,测得小球藻发酵饮料酒的悬浮稳定性(97.21±0.26)%,感官评分(91.9±0.3)分,还原糖含量(7.53±0.24)%,酒精度(3.75±0.01)%vol,pH值4.92±0.15,游离蛋白含量(1.42±0.04)mg/mL;同时测得DPPH自由基清除率为(69.503±1.182)%,还原力吸光度值为1.612±0.151,羟基自由基清除率为(91.152±1.282)%,表明小球藻发酵饮料酒具有一定的抗氧化能力。Using Chlorella powder and roasted malt as raw materials,brewing yeast inoculated was to produce Chlorella fermented beverage wine.Through single factor experiments,the effects of the addition amount of Chlorella,wort sugar content,fermentation time,and fermentation temperature on Chlorella fermented wine were analyzed.Orthogonal experiments were used to optimize the fermentation process,and the antioxidant capacity of Chlorella fermented beverage wine was analyzed.The results showed that the optimal fermentation conditions for Chlorella fermented beverage wine were 4%Chlorella addition,15%wort sugar content,60 h fermentation time,and 26℃fermentation temperature;The suspension stability of Chlorella fermented beverage wine was measured to be(97.21±0.26)%,with a sensory score of 91.9±0.3 points,reducing sugar content of(7.53±0.24)%,alcohol content of(3.75±0.01)%vol,pH value of 4.92±0.15,and free protein content of(1.42±0.04)mg/mL.At the same time,the DPPH free radical scavenging rate was(69.503±1.182)%,the reducing power absorbance value was 1.612±0.151,and the hydroxyl radical scavenging rate was(91.152±1.282)%,those results indicating that the Chlorella fermented beverage wine had a certain antioxidant capacity.

关 键 词：小球藻 焙烤麦芽 饮料酒 工艺优化 抗氧化 

分 类 号：TS262.91[轻工技术与工程—发酵工程]