富含番茄红素的复合果蔬酒酿造工艺优化及抗氧化活性分析  

Optimization of fermentation process and analysis of antioxidant activity of lycopene-enrichedcompound fruit and vegetable wine

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作  者:周书来[1,2,3] 吴丽 王琪 刘琨毅 吴冬梅[2,6] 何翠容 ZHOU Shulai;WU Li;WANG Qi;LIU Kunyi;WU Dongmei;HE Cuirong(School of Modern Agricultural,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,Yibin Vocational and Technical College,Yibin 644100,China;School of China Alcohol Drinks,Luzhou Vocational and Technical College,Luzhou 646000,China;Sichuan Research Institute of Alcoholic Drinks Co.,Ltd.,Chengdu 610000,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,四川宜宾644100 [6]泸州职业技术学院中国酒业学院,四川泸州646000 [7]四川省酒类科研所有限公司,四川成都610000

出  处:《中国酿造》2024年第12期242-248,共7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);乐山职业技术学院科研项目(KY2024012);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);四川省科技计划项目(2022JDZH0016)。

摘  要:为提高复合果蔬酒的番茄红素含量,以番茄、芒果、南瓜、枇杷为主要原料,采用果肉与果汁共同酿造技术制备复合果蔬酒,通过单因素试验及响应面试验优化复合果蔬酒酿造的工艺条件,并对其抗氧化活性进行分析。结果表明,在初始糖度21.7%、酿酒酵母(1.3×10~7 CFU/m L)接种量5.5%、发酵温度20℃和发酵时间5.0 d的条件下,可获得色泽橙红透明、香气浓郁、滋味醇和的复合果蔬酒,其感官评分与番茄红素含量分别为89.6分与40.63μg/m L;复合果蔬酒对ABTS+·、DPPH·、O_(2)-·、·OH清除率的半最大效应浓度(EC50)分别为54.76 mg/100 m L、39.71 mg/100 m L、20.08 mg/100 m L、30.18 mg/100 m L。To improve the lycopene content in compound fruit and vegetable wine,using tomato,mango,pumpkin,and loquat as the main raw materials,a compound fruit and vegetable wine was prepared by co-brewing technology of pulp and juice.The brewing process conditions of the compound fruit and vegetable wine was optimized by single factor experiments and response surface experiments,and the antioxidant activity was analyzed.The results showed that the compound fruit and vegetable wine with orange-red and transparent color,rich aroma and mellow taste could be obtained under the conditions of initial sugar content 21.7%,Saccharomyces cerevisiae(1.3×107 CFU/ml)inoculum 5.5%,fermentation temperature 20℃,and time 5.0 d.The sensory score and lycopene content were 89.6 and 40.63μg/ml,respectively and the concentration for 50%of maximum effect(EC50)of the compound fruit and vegetable wine on the scavenging ABTS+·,DPPH·,O_(2)-·,and·OH were 54.76 mg/100 ml,39.71 mg/100 ml,20.08 mg/100 ml,and 30.18 mg/100 ml,respectively.

关 键 词:番茄红素 复合果蔬酒 感官评分 抗氧化活性 

分 类 号:TS262.1[轻工技术与工程—发酵工程]

 

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