蒸煮后发酵对桃果酒品质及其抗氧化能力的影响  

Effects of fermentation after steaming on the quality and antioxidant capacity of peach fruit wine

作　　者：赵莉 刘雪平 崔晓梅 李保来 魏萍 顾召帅 ZHAO Li;LIU Xue-ping;CUI Xiao-mei;LI Bao-lai;WEI Ping;GU Zhao-shuai(Linyi Academy of Agricultural Sciences,Linyi 276012,Shandong,China;Mengyin Yingxin Family Farm Co.,Ltd.,Linyi 276200,Shandong,China;Mengyin County Science and Technology Innovation Service Center,Linyi 276200,Shandong,China)

机构地区：[1]临沂市农业科学院,山东临沂276012 [2]蒙阴县盈鑫家庭农场有限公司,山东临沂276200 [3]蒙阴县科技创新服务中心,山东临沂276200

出　　处：《粮食与油脂》2024年第9期82-86,共5页Cereals & Oils

基　　金：山东省重点研发计划(乡村振兴科技创新提振行动计划)(2022TZXD0012)。

摘　　要：分别以毛桃、油蟠桃、毛蟠桃为原料,采用直接发酵和蒸煮后发酵2种方式制备桃果酒,并对其品质和抗氧化能力进行比较分析。结果表明:与直接发酵相比,蒸煮后发酵桃果酒的乙醇体积分数、透光率和感官评分显著升高(P<0.05),总糖、还原糖、总酸、干浸出物含量均显著降低(P<0.05);总酚含量均无显著差异(P>0.05)。抗氧化试验结果表明,与直接发酵相比,蒸煮后发酵的桃果酒对DPPH自由基的清除能力均降低,对羟基自由基清除率的影响并未呈现明显的规律性,但2种方式制备的桃果酒对羟基自由基的清除率均较高,最低为96.21%±0.84%。Using hairy peach,oil peach,and hairy flat peach as raw materials,peach fruit wine was prepared by two methods of direct fermentation and fermentation after steaming.The quality and antioxidant capacity of the wine were compared and analyzed.The results showed that compared with direct fermentation,the ethanol volume fraction,light transmittance,and sensory score of fermented peach fruit wine after steaming were significantly increased(P<0.05),while the total sugar,reducing sugar,total acid,and dry extract content were significantly reduced(P<0.05).There was no significant difference in total phenolic content(P>0.05).The antioxidant test results showed that compared with direct fermentation,the peach fruit wine fermented after steaming had a reduced capacity to scavenge DPPH free radicals,while the effect on hydroxyl radical scavenging rate did not show a clear pattern.However,the peach fruit wine prepared by both methods had a higher scavenging rate for hydroxyl radicals,with the lowest being 96.21%±0.84%.

关 键 词：蒸煮 桃果酒 品质 抗氧化能力 

分 类 号：TS262.7[轻工技术与工程—发酵工程]