海棠复配发酵风味饮料的研制及抗氧化性分析  

Development and Antioxidant Analysis on a Crabapple Compound Fermented Flavor Beverage

作　　者：铁浩 赵凯亮 牛晓梦 王丁 韩鸿鹏 TIE Hao;ZHAO Kailiang;NIU Xiaomeng;WANG Ding;HAN Hongpeng(School of Physical Education and Health Management,Henan Finance University,Zhengzhou 450046,China;State Key Laboratory of Antiviral Drugs,Henan Normal University,Xinxiang 453007,China;School of Chemical and Food,Zhengzhou University of Technology,Zhengzhou 450044,China)

机构地区：[1]河南财政金融学院体育与健康管理学院,河南郑州450046 [2]河南师范大学抗病毒性传染病创新药物全国重点实验室,河南新乡453007 [3]郑州工程技术学院食品与化工学院,河南郑州450044

出　　处：《河南财政金融学院学报(自然科学版)》2024年第4期39-45,共7页Journal of Henan Finance University(Natural Science Edition)

基　　金：河南省“三区”人才支持计划(河南省科技特派员)(2024-072);河南财政金融学院大学生创新训练计划项目(202311652006)。

摘　　要：为开发具有抗氧化作用的复配发酵风味饮料,以海棠果作为主要原料,以梨果发酵液用量、蔗糖用量、柠檬酸用量为主要变量因素,通过单因素实验和正交设计实验优化最佳配方,研制出一款具有抗氧化作用的海棠复配发酵风味饮料,并对其抗氧化能力进行了分析和鉴定,为新型海棠复配发酵风味保健饮料的开发提供了参考。To develop a compound fermented flavor beverage with antioxidant effect,crabapple fruit was used as the main raw material,and the amount of pear vinegar,sucrose and citric acid were used as the main variable factors.The optimum ratio was optimized by single factor experiment and orthogonal design experiment.A crabapple compound fermented flavor beverage with antioxidant effect was developed,and its antioxidant capacity was analyzed and identified.The results provide a reference for the development of new crabapple compound fermented flavor health drinks.

关 键 词：海棠 复配发酵风味饮料 抗氧化作用 单因素实验 正交实验 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]