香圆桑葚复合果酒发酵工艺研究
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摘要
研究了香圆桑葚复合果酒发酵工艺。通过响应面分析法确定香圆桑葚复合果酒发酵的最佳工艺条件,即接种量为5.5%,加糖量为13.1%,发酵温度为28℃,发酵时间为20 d。此条件下酿造所得的香圆桑葚复合果酒酒精度为14.1%vol,总抗氧化能力为128.7 U/mL。
The fermentation process of Citrus wilsonii & Fructus mori compound fruit wine was explored. The optimum technical conditions were determined by response surface method as follows: yeast inoculating quantity was 5.5 %, the addition level of sugar was 13.1 %, fermenting temperature was at 28 ℃, and fermentation time was 20 d. Under the above conditions, alcohol content of the produced wine reached up to 14.1 %vol, and the total antioxidant capacity was as high as 128.7 U/mL.
The fermentation process of Citrus wilsonii & Fructus mori compound fruit wine was explored. The optimum technical conditions were determined by response surface method as follows: yeast inoculating quantity was 5.5 %, the addition level of sugar was 13.1 %, fermenting temperature was at 28 ℃, and fermentation time was 20 d. Under the above conditions, alcohol content of the produced wine reached up to 14.1 %vol, and the total antioxidant capacity was as high as 128.7 U/mL.
引文
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[8]王芳,乔璐,张庆庆,等.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
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[12]李影,韩立杰,刘子菱,等.不同种类酵母对蓝莓果酒品质的影响[J].食品科技,2014(4):73-77.
[13]耿敬章.柳叶腊梅叶总黄酮超声波协同复合酶提取及抗氧化活性研究[J].食品工业科技,2016,37(21):124-129.
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[15]张斌,曾新安,陈勇,等.添加复合氨基酸对荔枝酒发酵进程的影响[J].酿酒科技,2008(3):23-25.
[16]班燕冬,苏仕林.芒果与番茄复合发酵果酒工艺技术研究[J].时代农机,2016(6):140-141.
[17] TORIJA M J, BELTRAN G, NOVO M, et al. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine[J]. International journal of food microbiology,2003,85(2):127-136.
[18]班燕冬,苏仕林.芒果与番茄复合发酵果酒工艺技术研究[J].时代农机,2016(6):140-141.
[19]王珊珊,孙爱东,李淑燕.蓝莓的保健功能及其开发应用中国食物与营养[J].中国食物与营养,2010,3(6):17-19.
[20] MORATA A,GóMEZ-CORDOVéS M C, CALDERóN F, et al. Effects of pH, temperature and SO2on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces[J].International journal of food microbiology, 2006,106(2):123-129.
[21]蒋本庆,高铭坤.果酒的保健功效及蓝莓果酒发展分析研究[J].酿酒,2015,42(2):115-118.
[22]陈亮,杨志勇,辛秀兰,等.蓝莓果酒发酵期间抗氧化成分及活性研究[J].中国酿造,2013,32(12):17-20.
[23]刘小莉,仇小妹,王英,等.蓝莓果酒发酵工艺条件及品质研究[J].食品研究与开发,2016,37(11):85-89.
[24]吴竹青,陈景,黄群,等.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.
[25]范兆军,牛广财,朱丹,等.响应面法优化沙棘果酒发酵条件的研究[J].食品与机械,2009,25(1):58-62.
[2]罗容,杨志刚,张贵君.高效液相色谱法对枳实提取物中黄酮类药效组分的定量分析[J].辽宁中医药大学学报,2012(10):98-100.
[3]施学骄,张杰红,樊丹青.枳实、香圆枳壳挥发油化学成分及抑菌活性的比较研究[J].中药与临床,2012(2):25-29.
[4]谢仁峰,文双娥,李洋.柚皮苷抗炎镇痛作用的实验研究[J].湖南师范大学学报(医学版),2011(4):5-8.
[5]施学骄,刘友平.不同产地枳实、香圆枳壳中柠檬苦素含量比较研究[J].中国食品添加剂,2011(5):126-129.
[6]王雯,李俊,李荣.橙皮苷对非酒精性脂肪肝大鼠COX-2表达及活性的影响[J].安徽医科大学学报,2011(9):897-901.
[7]包海蓉,李柏林,闫冬妮,等.桑葚的开发利用与市场营销[J].食品科学,2004(S1):208-211.
[8]王芳,乔璐,张庆庆,等.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.
[9]刘玮,陈亮,吴志明,等. 3种不同产地桑葚籽油的脂肪酸成分分析[J].食品研究与开发,2015,36(20):13-16.
[10]焦扬,宋海,张勇,等. 3种野生浆果果酒中活性物质及抗氧化活性比较[J].食品与发酵工业,2015,41(1):60-65.
[11]张方艳.蓝莓-猕猴桃复合果酒酿造工艺的研究[J].酿酒科技,2016(12):87-90.
[12]李影,韩立杰,刘子菱,等.不同种类酵母对蓝莓果酒品质的影响[J].食品科技,2014(4):73-77.
[13]耿敬章.柳叶腊梅叶总黄酮超声波协同复合酶提取及抗氧化活性研究[J].食品工业科技,2016,37(21):124-129.
[14] HOWELL A B, REED J D, KRUEGER C G, et al.A-type cranberry proanthocyanidins and uropathogenic bacterial anti-adhesion activity[J]. Phytochemistry,2005,66(18):2281-2291.
[15]张斌,曾新安,陈勇,等.添加复合氨基酸对荔枝酒发酵进程的影响[J].酿酒科技,2008(3):23-25.
[16]班燕冬,苏仕林.芒果与番茄复合发酵果酒工艺技术研究[J].时代农机,2016(6):140-141.
[17] TORIJA M J, BELTRAN G, NOVO M, et al. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine[J]. International journal of food microbiology,2003,85(2):127-136.
[18]班燕冬,苏仕林.芒果与番茄复合发酵果酒工艺技术研究[J].时代农机,2016(6):140-141.
[19]王珊珊,孙爱东,李淑燕.蓝莓的保健功能及其开发应用中国食物与营养[J].中国食物与营养,2010,3(6):17-19.
[20] MORATA A,GóMEZ-CORDOVéS M C, CALDERóN F, et al. Effects of pH, temperature and SO2on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces[J].International journal of food microbiology, 2006,106(2):123-129.
[21]蒋本庆,高铭坤.果酒的保健功效及蓝莓果酒发展分析研究[J].酿酒,2015,42(2):115-118.
[22]陈亮,杨志勇,辛秀兰,等.蓝莓果酒发酵期间抗氧化成分及活性研究[J].中国酿造,2013,32(12):17-20.
[23]刘小莉,仇小妹,王英,等.蓝莓果酒发酵工艺条件及品质研究[J].食品研究与开发,2016,37(11):85-89.
[24]吴竹青,陈景,黄群,等.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.
[25]范兆军,牛广财,朱丹,等.响应面法优化沙棘果酒发酵条件的研究[J].食品与机械,2009,25(1):58-62.