黄桃啤酒品质和抗氧化活性研究  

Quality and Antioxidant Activity of Yellow Peach Beer

作　　者：罗跃中[1] 匡燕 姚琦 LUO Yue-zhong;KUANG Yan;YAO Qi(Hunan Chemical Vocational Technology College,Zhuzhou 412000,PRC)

机构地区：[1]湖南化工职业技术学院,湖南株洲412000

出　　处：《湖南农业科学》2024年第6期74-77,共4页Hunan Agricultural Sciences

基　　金：2021年度湖南省教育厅科学研究优秀青年项目(21B0872);2022年度湖南省教育厅科学研究项目(22C0889)。

摘　　要：为探讨果酒生产工艺,将黄桃汁与实验室自制啤酒混合发酵制得黄桃啤酒,研究黄桃啤酒的理化性质、矿物元素和抗氧化活性。结果表明:添加适当比例的黄桃汁可以增加啤酒的色泽、风味和总体接受度;啤酒与黄桃汁共同发酵后,啤酒中的K、Na、Mg、Fe等元素含量明显增加,双乙酰含量有所增加,酒精度没有明显变化,色度、pH值随黄桃汁添加比例的增加而增大;黄桃啤酒中O_(2)^(-)·、DPPH、ABTS、·OH等自由基清除率以及总酚含量均有所提高,显示出较高的抗氧化潜能。因此,在啤酒中添加适当黄桃汁共同发酵有助于提高啤酒品质,丰富啤酒的营养成分,增加其风味和抗氧化活性。To explore the production process of yellow peach beer,we prepared yellow peach beer by mixed fermentation of yellow peach juice and beer made in our laboratory.The physicochemical properties,mineral element content,and antioxidant activity of yellow peach beer were determined.The results showed that the beer added with an appropriate amount of yellow peach juice presented improved appearance,aroma,and mouthfeel.After mixed fermentation with yellow peach juice,the beer showcased increased content of K,Na,Mg,Fe,and diacetyl and no significant change in the alcohol content.The chromaticity and pH of the beer increased with the increase in the addition amount of yellow peach juice.Furthermore,the addition of yellow peach juice enhanced the scavenging activities of the beer against O_(2)^(-),ABTS,DPPH,and·OH free radicals and increased the total polyphenol content,which suggested improved antioxidant activity.In conclusion,adding an appropriate amount of yellow peach juice for mixed fermentation can improve the quality,enrich the nutrient,and enhance the aroma and antioxidant activity of beer.

关 键 词：黄桃啤酒 品质 矿物元素 抗氧化活性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]