蜂蜜酒酿造工艺优化及其多酚含量
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摘要
试验对不同蜜源蜂蜜中多酚含量进行研究,挑选酚类含量最高的蜂蜜进行发酵,通过单因素试验和正交试验对蜂蜜酒发酵工艺参数进行优化,通过正交试验对蜂蜜酒澄清工艺参数进行优化。结果表明:椴树蜂蜜比其他蜂蜜多酚含量高。多酚含量随糖度和p H的提高而逐渐降低,随温度和SO_2用量的提高呈现波动变化。通过优化,蜂蜜酒的最优发酵工艺参数是:SO_2用量140 mg/L、初始糖度12°Bé、p H 3.2、温度28℃。最优澄清工艺参数是:壳聚糖添加量0.2 g/L、温度20℃、pH 3.2、时间80 min。蜂蜜酒在发酵过程中抗氧化活性得到了提高。在优化的酿造工艺条件得到的蜂蜜酒感官评分为90分,其他营养指标分别为:酒精度13%vol、总酸2.98 mg/100 mL、氨基态氮124.65mg/100 mL。
Polyphenol content of different necter source honey was researched in this paper. The highest polyphenol content was selected for fermentation. The technics parameters of mead fermentation technics were optimized by single factor experiments and orthogonal experiments. The clarification technics parameters of mead were optimized by orthogonal experiments.The results indicated that the polyphenol content of buss wood was higher than other honey. Polyphenol content was gradually descended attended by the sugar degree and pH raising. The use level of SO_2 was presented fluctuation changes along with polyphenol content. The optimal fermentation parameters were: SO_2 use level 140 mg/L, the initial sugar degree 12 °Bé, p H3.2, and temperature 28 ℃, respectively. The optimal clarification parameters were the additive amont of chitosan 0.2 g/L,temperature 20 ℃, p H 3.2, and time 80 min, respectively. The antioxidant activity of mead was raised during fermentation process. The sensory score of mead obtained from the optimized brewing technics was 90, and other nutrition indexes were alcoholic strength 13%vol, total acid 2.98 mg/100 mL, and amino nitrogen 124.65 mg/100 mL, respectively.
Polyphenol content of different necter source honey was researched in this paper. The highest polyphenol content was selected for fermentation. The technics parameters of mead fermentation technics were optimized by single factor experiments and orthogonal experiments. The clarification technics parameters of mead were optimized by orthogonal experiments.The results indicated that the polyphenol content of buss wood was higher than other honey. Polyphenol content was gradually descended attended by the sugar degree and pH raising. The use level of SO_2 was presented fluctuation changes along with polyphenol content. The optimal fermentation parameters were: SO_2 use level 140 mg/L, the initial sugar degree 12 °Bé, p H3.2, and temperature 28 ℃, respectively. The optimal clarification parameters were the additive amont of chitosan 0.2 g/L,temperature 20 ℃, p H 3.2, and time 80 min, respectively. The antioxidant activity of mead was raised during fermentation process. The sensory score of mead obtained from the optimized brewing technics was 90, and other nutrition indexes were alcoholic strength 13%vol, total acid 2.98 mg/100 mL, and amino nitrogen 124.65 mg/100 mL, respectively.
引文
[1]唐大桓,王艳逊.蜂蜜[M].北京:科学技术出版社, 2005.
[2]张敏,蹇华丽,杨幼慧.不同酵母对蜂蜜抗氧化成分的影响[J].食品科技, 2016, 41(4):11-15.
[3]何瑞.蜂蜜酒的酿造工艺、活性成分及抗氧化活性研究[D].重庆:西南大学, 2017.
[4] MARTOS I, FERRERES F, YAO L, et al. Flavonoids in monospecific Eucalyptus honeys from Australia[J]. J Agric Food Chem, 2000(48):4744-4748.
[5] SNOW M J, MANLEY-HARRIS M. Study on the nature of non-peroxide antibacterial activity in New Zealand Manuka honey[J]. Food Chem, 2004(84):145-147.
[6]徐涓,张弘,孙彦琳,等.壳聚糖对玛咖汁澄清作用的影响[J].食品工业科技, 2013, 34(9):206-213.
[7]谢捷,刘小景,朱兴一,等.壳聚糖澄清甜叶菊水提液及其澄清机理探讨[J].食品科学, 2011, 32(20):1-6.
[8]许键,蔡慧农,倪辉,等.壳聚糖澄清芦柑果汁工艺条件的优化[J].农业工程学报, 2013, 29(23):268-272.
[9]鞠志国.一种改进的酚类物质测定方法[J].莱阳农学院学报, 1989, 6(2):48-51.
[10]孙洪浩,朱正军,张玉,等.蜂蜜酒酿造工艺研究[J].食品工业科技, 2015, 36(7):257-260.
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.葡萄酒果酒通用分析方法:GB/T15038—2006[S].北京:中国标准出版社, 2006.
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[13] ROGINSKY V, BARSUKOVA T, HSU C F, et al.Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green, oolong,and black teas[J]. J Agr Food Chem, 2003, 51(19):5798-5802.
[14]罗红霞,王丽,李淑荣. 10种蜂蜜中的抗氧化物质及其抗氧化能力分析[J].食品安全质量检测学报, 2015, 2(6):631-634.
[15]董蕊,郑毅男.不同蜜源蜂蜜多酚类抗氧化活性比较[J].吉林农业大学学报, 2011, 33(6):654-657.
[16]刘寅.酵母对茶多酚吸附性能的研究[D].无锡:江南大学, 2010.
[17]李蒙蒙,吴薇,籍保平.不同酵母固态发酵对荞麦抗氧化成分及抗氧化作用的影响[J].食品科技, 2012(10):126-130.
[18]赵丛枝,寇天舒,张子德.发酵型无花果果酒加工工艺的研究[J].食品研究与开发, 2014, 35(3):79-82.
[19]邰晓庆.野草莓酒酿造工艺优化及抗氧化活性研究[D].兰州:甘肃农业大学, 2015.
[2]张敏,蹇华丽,杨幼慧.不同酵母对蜂蜜抗氧化成分的影响[J].食品科技, 2016, 41(4):11-15.
[3]何瑞.蜂蜜酒的酿造工艺、活性成分及抗氧化活性研究[D].重庆:西南大学, 2017.
[4] MARTOS I, FERRERES F, YAO L, et al. Flavonoids in monospecific Eucalyptus honeys from Australia[J]. J Agric Food Chem, 2000(48):4744-4748.
[5] SNOW M J, MANLEY-HARRIS M. Study on the nature of non-peroxide antibacterial activity in New Zealand Manuka honey[J]. Food Chem, 2004(84):145-147.
[6]徐涓,张弘,孙彦琳,等.壳聚糖对玛咖汁澄清作用的影响[J].食品工业科技, 2013, 34(9):206-213.
[7]谢捷,刘小景,朱兴一,等.壳聚糖澄清甜叶菊水提液及其澄清机理探讨[J].食品科学, 2011, 32(20):1-6.
[8]许键,蔡慧农,倪辉,等.壳聚糖澄清芦柑果汁工艺条件的优化[J].农业工程学报, 2013, 29(23):268-272.
[9]鞠志国.一种改进的酚类物质测定方法[J].莱阳农学院学报, 1989, 6(2):48-51.
[10]孙洪浩,朱正军,张玉,等.蜂蜜酒酿造工艺研究[J].食品工业科技, 2015, 36(7):257-260.
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.葡萄酒果酒通用分析方法:GB/T15038—2006[S].北京:中国标准出版社, 2006.
[12]中华人民共和国国家质量监督检验检疫总局.浓缩苹果清汁:GB/T 18963—2003[S].北京:中国标准出版社, 2003.
[13] ROGINSKY V, BARSUKOVA T, HSU C F, et al.Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green, oolong,and black teas[J]. J Agr Food Chem, 2003, 51(19):5798-5802.
[14]罗红霞,王丽,李淑荣. 10种蜂蜜中的抗氧化物质及其抗氧化能力分析[J].食品安全质量检测学报, 2015, 2(6):631-634.
[15]董蕊,郑毅男.不同蜜源蜂蜜多酚类抗氧化活性比较[J].吉林农业大学学报, 2011, 33(6):654-657.
[16]刘寅.酵母对茶多酚吸附性能的研究[D].无锡:江南大学, 2010.
[17]李蒙蒙,吴薇,籍保平.不同酵母固态发酵对荞麦抗氧化成分及抗氧化作用的影响[J].食品科技, 2012(10):126-130.
[18]赵丛枝,寇天舒,张子德.发酵型无花果果酒加工工艺的研究[J].食品研究与开发, 2014, 35(3):79-82.
[19]邰晓庆.野草莓酒酿造工艺优化及抗氧化活性研究[D].兰州:甘肃农业大学, 2015.