葛根-姜酒的发酵工艺优化及抗氧化活性测定  

Optimization of fermentation process and determination of antioxidant activity for Pueraria-ginger wine

作　　者：曹珍 刘晓媛 赵淑培 李飞 CAO Zhen;LIU Xiaoyuan;ZHAO Shupei;LI Fei(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《发酵科技通讯》2024年第1期13-20,共8页Bulletin of Fermentation Science and Technology

基　　金：河南省高等学校重点科研项目(23B550006);河南省重点研发与推广专项(科技攻关)项目(232102230071);信阳农林学院青年教师科研基金项目(QN2023031)。

摘　　要：以葛根、生姜为原料,采用单因素和正交实验,以酒精度和感官评分为评价指标,通过改变姜汁添加量、酵母接种量、初始pH、发酵温度及发酵时间,优化葛根姜酒发酵工艺参数并分析其抗氧化活性。实验结果表明:葛根姜酒的最优发酵条件为姜汁添加量6%、初始pH 5.5、酵母接种量5%、发酵温度28℃、发酵时间5 d。在此条件下制备的葛根姜酒酒体透亮,色泽微黄,无明显悬浮物,香气和谐;其DPPH·清除能力较强,是VC溶液质量浓度0.2 mg/mL的0.93倍,ABTS+·清除能力和Fe 3+还原能力略低于VC溶液质量浓度为0.2 mg/mL。Using Pueraria root and ginger as raw materials,single-factor and orthogonal test were employed to optimize the fermentation parameters for Pueraria-ginger wine by involved varying the amount of ginger juice,yeast inoculation amount,initial pH,fermentation temperature and fermentation time,and analyzed its antioxidant activity.The results showed that the optimal fermentation conditions for Pueraria-ginger wine were:ginger juice dosage of 6%,initial pH value of 5.5,yeast inoculation amount of 5%,fermentation temperature of 28℃,fermentation time of 5 days.The Pueraria-ginger wine prepared under these conditions has bright body,yellowish color,no obvious suspended matter,and harmonious aroma.Its DPPH·scavenging capacity was strong,being 0.93 times those of 0.2 mg/mL VC solution,and ABTS+·scavenging capacity and Fe 3+reducing capacity were slightly lower than that of 0.2 mg/mL VC solution.

关 键 词：鲜姜 葛根 发酵酒 抗氧化活性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]