藜麦玫瑰发酵低醇饮料优化工艺及品质研究  

Study on process optimization and quality of quinoa rose fermented low alcohol beverage

作　　者：伍一有 张文韬 李翔[1] 谭兴怡 戴雅 王涛 WU Yi-you;ZHANG Wen-tao;LI Xiang;TAN Xing-yi;DAI Ya;WANG Tao(College of Food and Biological Engineering,Chengdu University,Key Laboratory of Coarse Cereals,Ministry of Agriculture,Chengdu 610106,Sichuan,China;Institute of Urban Agriculture,Chinese Academy of Agricultural Sciences,Chengdu 610213,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,农业部杂粮重点实验室,四川成都610106 [2]中国农业科学院都市农业研究所,四川成都610213

出　　处：《粮食与油脂》2024年第8期66-71,共6页Cereals & Oils

基　　金：四川省科技厅重点研发项目(2022YFG0030);成都市科技局技术创新研发项目(2021-YF05-00616-SN)。

摘　　要：以藜麦与玫瑰为主要原料制备低醇饮料。以感官评分为评价指标,通过单因素及响应面试验优化其制作工艺,并进行理化检测及风味分析。结果表明:最佳制作工艺为藜麦与糯米(总质量100 g)质量比1∶3、风味型酒曲与甜味型酒曲(总添加量1 g)质量比1.25∶1、加水量75 g、发酵时间48 h、发酵温度28℃、玫瑰花瓣粉末添加量1.4 g。在此条件下制得的藜麦玫瑰发酵低醇饮料口感舒适,香气馥郁,感官评分为83。电子鼻检测结果发现,低醇饮料中含有酯类、醛类、醇类等物质,赋予饮料特殊的香气。理化检测结果发现,除基本呈味物质外,低醇饮料中还含有多酚、黄酮等活性成分,微生物含量也符合国家标准的要求。Low alcohol beverage was prepared using quinoa and roses as the main materials.Taking sensory score as evaluation index,the preparation process was optimized by single factor and response surface experiments,and its physical and chemical detection and flavor analysis were conducted.The results showed that the optimal preparation process was mass ratio of quinoa to glutinous rice(total mass 100 g)1:3,mass ratio of flavored koji to sweet koji(total addition 1 g)1.25:1,water addition 75 g,fermentation time 48 h,fermentation temperature 28 C,and addition of rose petal powder 1.4 g.The quinoa rose fermented low alcohol beverage under the conditions had comfortable taste,rich aroma,and sensory score of 83.The results of electronic nose detection showed that low alcohol beverage contained esters,aldehydes,alcohols,and other substances,giving the beverage a special aroma.Physical and chemical detection results showed that in addition to the basic flavor substances,low alcohol beverage also contained active ingredients such as polyphenols and flavonoids,and the microbial content also met the requirements of national standards.

关 键 词：藜麦 玫瑰 低醇饮料 发酵 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]