发酵温度对甘蔗茶酒的品质影响  

Effect of Fermentation Temperature on the Quality of Sugarcane Tea Wine

作　　者：陈思柳 容舒婷 陈丽艳 郭松 陈碧 CHEN Siliu;RONG Shuting;CHEN Liyan;GUO Song;CHEN Bi(College of Food and Biochemical Engineering,Guangxi Science and Technology Normal University,Laibin 546199;Key Laboratory for the Green and Efficient Production Technology of Sugarcane,Guangxi Science&TechnologyNormal University,Laibin 546199)

机构地区：[1]广西科技师范学院食品与生化工程学院,来宾546199 [2]广西科技师范学院糖料蔗绿色高效生产技术重点实验室,来宾546199

出　　处：《食品工业》2024年第10期16-22,共7页The Food Industry

基　　金：广西科技基地与人才专项(桂科(2021AC19423);来宾市科学研究与技术开发计划项目(来科转220905);来宾市糖资源综合利用人才小高地(来人才发[2019]12号);国家级大学生创新创业训练项目(202311546002);广西科技师范学院大学生科研基金项目(GXKS2023DXSB008);广西科技师范学院科研基金项目(GXKS2023ZDB010);广西高等教育本科教学改革工程项目(2022JGZ174)。

摘　　要：以14,25.3和35℃三种不同发酵温度制备的甘蔗茶酒为研究对象,考察不同发酵温度的甘蔗茶酒在发酵过程中理化指标、抗氧化能力和5-羟甲基糠醛含量的动态变化。结果表明:3种不同发酵温度的甘蔗茶酒的CO_(2)质量损失、5-羟甲基糠醛含量呈上升趋势;锤度、b*值和△E值呈现下降趋势;pH、a*值、总酚含量、总黄酮含量和抗氧化能力呈现先下降后上升的趋势;L*值呈现先上升后下降的趋势。采用主成分分析和氨基酸营养评价对3种不同发酵温度的甘蔗茶酒进行品质分析和营养价值评价,研究表明14℃发酵的甘蔗茶酒的综合评价得分最高,为3.60分,蛋白质的营养价值更接近FAO/WHO蛋白质模式的标准。This study was conducted to explore dynamic changes in physicochemical indicators,antioxidant capacity,and 5-hydroxymethylfurfural content of sugarcane wine prepared at three different fermentation temperatures of 14,25.3,and 35℃during fermentation.According to the results,sugarcane wine prepared at three different fermentation temperatures showed an increase in CO_(2)mass loss and 5-hydroxymethylfurfural content,a decrease in brix,b*value and∆E value,a increase after an initial decrease in pH,a*value,total phenolic content,total flavonoid content,and antioxidant capacity,and a decrease after an initial increase in L*value.Furthermore,quality analysis and nutritional value evaluation of sugarcane wine at three different fermentation temperatures were performed using principal component analysis and amino acid score.The corresponding results revealed that sugarcane wine fermented at 14℃had the highest comprehensive evaluation score of 3.60 points,and its protein nutritive value was closer to that of the FAO/WHO protein scoring pattern.

关 键 词：甘蔗茶酒 发酵温度 动态变化 氨基酸 主成分分析 

分 类 号：TS262.7[轻工技术与工程—发酵工程]