柑橘茶酒酿造工艺优化及抗氧化活性分析  

Optimization of brewing process and antioxidant activity of citrus and tea wine

作　　者：周书来[1,2,3] 吴丽 王琪 刘琨毅 黄燕兰[6] 蒋宾 焦文文[5] 杨丽冉 卢琳 吴冬梅 ZHOU Shulai;WU Li;WANG Qi;LIU Kunyi;HUANG Yanlan;JIANG Bin;JIAO Wenwen;YANG Liran;LU Lin;WU Dongmei(School of Modern Agriculture,Leshan Vocational and Technical College,Leshan 614000,China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin 644000,China;Leshan Fengye Technology Co.,Ltd.,Leshan 614000,China;Leshan Food and Drug Inspection Center,Leshan 614000,China;School of Wuliangye Technology and Food Engineering&School of Modern Agriculture,Yibin Vocational and Technical College,Yibin 644100,China;College of Food and Biological Engineering,Hezhou University,Hezhou 542899,China;School of China Alcohol Drinks,Luzhou Vocational and Technical College,Luzhou 646000,China)

机构地区：[1]乐山职业技术学院现代农业学院,四川乐山614000 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]乐山丰野科技有限责任公司,四川乐山614000 [4]乐山市食品药品检验检测中心,四川乐山614000 [5]宜宾职业技术学院五粮液技术与食品工程学院&现代农业学院,四川宜宾644100 [6]贺州学院食品与生物工程学院,广西贺州542899 [7]泸州职业技术学院中国酒业学院,四川泸州646000

出　　处：《中国酿造》2024年第8期249-254,共6页China Brewing

基　　金：固态发酵资源利用四川省重点实验室开放基金项目(2023GTYY05);教育部科技发展中心专项基金项目(ZJXF2022244);乐山市科技局重点研究项目(24NZD012);宜宾职业技术学院科研项目(ZRZD24-12);宜宾职业技术学院科技创新团队项目(ybzy21cxtd-03)。

摘　　要：为提高柑橘茶酒的感官品质,该试验以柑橘汁与速溶茶粉为原料制备柑橘茶酒,通过单因素试验及响应面试验对柑橘茶酒酿造工艺进行优化并对其抗氧化活性进行测定。结果表明,在速溶茶粉添加量1.7%、初始糖度22%、酿酒酵母(1.3×10^(9)CFU/mL)接种量0.04%、发酵温度20℃的条件下,可获得色泽浅褐透明、酒香与茶香浓郁、滋味醇和的柑橘茶酒,其感官评分与酒精度分别为94.2分、10.6%vol;柑橘茶酒对1,1-二苯基-2-三硝基苯肼自由基(DPPH·)和羟自由基(·OH)清除率的半最大效应浓度(EC50)分别为40.82 mg/mL与18.73 mg/mL。综上,以柑橘汁与速溶茶粉为原料酿造得到一种风味良好具有一定抗氧化活性的柑橘茶酒,具有一定的市场应用前景。To improve the sensory quality of citrus and tea wine,the citrus and tea wine was prepared with citrus juice and instant tea powder as raw materials,and the brewing process of citrus and tea wine was optimized through single factor experiments and response surface methodology experiments,and the antioxidant activity was determined.The results showed that the citrus and tea wine with light brown and transparent color,rich wine and tea aroma,and mellow taste was obtained under the conditions of instant tea powder addition 1.7%,initial sugar content 22%,Saccharomyces cerevisiae(1.3×10^(9)CFU/ml)inoculum 0.04%and fermentation temperature 20℃.Under the condition,the sensory score and alcohol content of the citrus tea wine were 94.2 and 10.6%vol,respectively.The 50%of maximal effect concentration(EC50)of the citrus and tea wine for scavenging DPPH·and·OH were 40.82 mg/ml and 18.73 mg/ml,respectively.To sum up,a citrus and tea wine with good flavor and certain antioxidant activity was brewed with citrus juice and instant tea powder as raw material,which had certain market application prospect.

关 键 词：柑橘茶酒 感官评分 酒精度 抗氧化活性 

分 类 号：TS262.1[轻工技术与工程—发酵工程]