黄芪、枸杞、沙果果醋的研制及其抗氧化活性研究  

Study on Development and Antioxidant Activity of Astragalus membranaceus,Lycium barbarum and Malus asiatica Fruit Vinegar

作　　者：杜国军[1] 李占锋 洪婉婷 张以超 蔡有杰 DU Guo-jun;LI Zhan-feng;HONG Wan-ting;ZHANG Yi-chao;CAI You-jie(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2024年第6期131-134,共4页China Condiment

基　　金：黑龙江省玉米主食工业化工程技术研究中心开放课题项目(SPKF202023);黑龙江省教育厅基本科研业务费面上项目(145309612)。

摘　　要：以黄芪、枸杞为原料,经混合、煎煮、抽滤、离心制取黄芪枸杞汁;将黄芪枸杞汁和沙果汁按比例混合,利用酵母菌和醋酸菌对其进行发酵,制备果醋。采用单因素试验与正交试验得到了最适工艺条件。研究结果表明,黄芪枸杞汁的最适制备工艺为黄芪与枸杞的比例1∶2、料液比1∶20、煎煮时间60 min;黄芪枸杞汁与沙果汁的最适比例为1∶5;最适酒精发酵条件为酵母菌接种量8%、发酵温度28℃、初始糖度14%、发酵时间6 d;最适醋酸发酵条件为醋酸菌接种量10%、发酵温度32℃、初始酒精度8%、摇床转速200 r/min;果胶酶添加量为200 mg/L时,果醋的透光率达到90.16%,在此条件下制得的产品颜色淡黄、酸甜适中、气味芳香,具有较强的抗氧化活性。With Astragalus membranaceus and Lycium barbarum as the raw materials,Astragalus membranaceus and Lycium barbarum juice is prepared through mixing,boiling,filtering and centrifugation.Astragalus membranaceus and Lycium barbarum juice and Malus asiatica juice are mixed in proportion,and it is fermented by yeast and acetic acid bacteria to prepare fruit vinegar.The optimal technological conditions are determined by single factor test and orthogonal test.The results show that the optimal preparation process of Astragalus membranaceus and Lycium barbarum juice is the ratio of Astragalus membranaceus to Lycium barbarum of 1∶2,solid-liquid ratio of 1∶20,boiling time of 60 min;the optimal ratio of Astragalus membranaceus and Lycium barbarum juice to Malus asiatica juice is 1∶5;the optimal conditions for alcohol fermentation are inoculation amount of yeast of 8%,fermentation temperature of 28℃,initial sugar content of 14%,fermentation time is 6 d;the optimal conditions for acetic acid fermentation are inoculation amount of acetic acid bacteria of 10%,fermentation temperature of 32℃,initial alcohol content of 8%,shaker rotating speed of 200 r/min;when the addition amount of pectinase is 200 mg/L,the light transmittance of fruit vinegar reaches 90.16%.The product prepared under these conditions has light yellow color,moderate sourness and sweetness,aromatic flavor,and strong antioxidant activity.

关 键 词：黄芪 枸杞 沙果 果醋 抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]