板枣发酵酒的生产工艺优化及体外消化  

Optimization of Fermentation Technology and in Vitro Digestion of Jujube Wine

作　　者：汪江波 薛超越 朱嘉璐 何超 沈艳 蔡凤娇 张瑞景 徐健 WANG Jiangbo;XUE Chaoyue;ZHU Jialu;HE Chao;SHEN Yan;CAI Fengjiao;ZHANG Ruijing;XU Jian(School of Food and Biological Engineering,Hubei University of Technology,Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),Hubei Provincial Key Laboratory of Industrial Microbiology,Wuhan 430068,China;Hubei Bishengquan Liquor Industry Co.,Ltd.,Huanggang 438700,China;Zhejiang Xingye Group Co.,Ltd.,Zhoushan 316100,China)

机构地区：[1]湖北工业大学生物工程与食品学院,工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北武汉430068 [2]湖北毕圣泉酒业有限公司,湖北黄冈438700 [3]浙江兴业集团有限公司,浙江舟山316100

出　　处：《食品工业科技》2024年第8期143-150,共8页Science and Technology of Food Industry

基　　金：湖北省重点研发计划项目(2021BGD016);传统浓香型白酒酿造模式创新与产业升级(ZXKY2022498)。

摘　　要：为改善枣酒的品质,丰富枣酒香气,生产出酒体绵软适口,醇厚香浓的板枣果酒。本文采用单因素实验、神经网络和遗传算法优化发酵工艺,并通过体外消化实验对其发酵前后在胃肠道中的消化特性和抗氧化活性进行研究。结果表明,板枣酒的最佳辅料为山楂,最优发酵条件为:山楂与板枣的比例为1:2.96(w/w),发酵温度29℃,浸提温度45℃,感官评分为81.66分。体外消化结果表明:板枣发酵酒总酚含量、DPPH自由基清除率和ABTS+自由基清除率在胃消化结束后分别提升了16.19%、22.15%和13.09%,在肠消化结束后提升了42.06%、22.31%和85.80%。本研究为板枣发酵酒产品的开发和工业化生产提供了参考。To improve the quality of jujube wine,enrich the aroma of jujube wine,and produce a soft and palatable,mellow and fragrant jujube fruit wine,the single factor experiments,neural networks,and genetic algorithms were used to optimize the fermentation process,and in vitro digestion experiments were conducted to study the digestive characteristics and antioxidant activity of banzao jujube juice and banzao fermented wine in the gastrointestinal tract.The results showed that the best ingredient was hawthorn for jujube wine production.The optimal fermentation conditions of jujube wine were the ratio of hawthorn to jujube was 1:2.96,fermentation temperature 29℃,extraction temperature 45℃.Under the optimal conditions,the sensory score of the jujube wine was 81.66.The results of in vitro digestion showed that the total phenol content,DPPH free radical scavenging rate,and ABTS+free radical scavenging rate of jujube wine increased by 16.19%,22.15%,and 13.09%after the end of gastric digestion,respectively,and increased by 42.06%,22.31%,and 85.80%after the end of intestinal digestion.The study would provide a reference for the development and industrial production of jujube wine products.

关 键 词：板枣酒 理化性质 抗氧化能力 发酵工艺 体外消化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]