糙米酵素果汁饮料的研制及其抗氧化活性
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摘要
将糙米酵素加入到芒果和梨果汁中,经过一系列工艺制得营养丰富的糙米酵素果汁饮料。试验采用单因素试验和正交试验确定糙米酵素果汁饮料的最佳工艺参数,并对其抗氧化活性进行研究。结果表明:100 mL的糙米酵素果汁饮料中,糙米酵素添加量3%、芒果汁与梨汁体积比8︰2、白砂糖添加量12%、柠檬酸添加量12%,饮料的工艺效果最佳。糙米酵素果汁饮料中γ-氨基丁酸含量为0.211 3 mg/L,糙米酵素果汁饮料中谷胱甘肽含量为2.179mg/kg。清除DPPH自由基能力顺序为BHT>糙米酵素果汁饮料>未添加糙米酵素果汁饮料;清除超氧阴离子能力顺序为BHT>糙米酵素果汁饮料>未添加糙米酵素果汁饮料。
Adding brown rice leaven to mango and pear juice, after a series of processes, a nutritious and functional juice beverage was developed. The optimum process parameters of brown rice leaven juice beverage and its antioxidant activity was determined through single factor and orthogonal text. It was concluded that the optimum parameters were the addition of brown rice leaven was 3%, the volume ratio of mango to pear juice 8︰2, saccharose 15%, citric acid 12% in 100 mL juice beverage. The content of γ-aminobutyric acid was 0.211 3 mg/L. The concentration of glutathione was 2.179 mg/kg in the beverage.The ability of DPPH radical scavenging was BHT>brown rice juice beverage>unadded brown rice juice beverage.The ability of scavenging against superoxide anion was BHT>brown rice juice beverage>unadded brown rice juice beverage.
Adding brown rice leaven to mango and pear juice, after a series of processes, a nutritious and functional juice beverage was developed. The optimum process parameters of brown rice leaven juice beverage and its antioxidant activity was determined through single factor and orthogonal text. It was concluded that the optimum parameters were the addition of brown rice leaven was 3%, the volume ratio of mango to pear juice 8︰2, saccharose 15%, citric acid 12% in 100 mL juice beverage. The content of γ-aminobutyric acid was 0.211 3 mg/L. The concentration of glutathione was 2.179 mg/kg in the beverage.The ability of DPPH radical scavenging was BHT>brown rice juice beverage>unadded brown rice juice beverage.The ability of scavenging against superoxide anion was BHT>brown rice juice beverage>unadded brown rice juice beverage.
引文
[1]李景松,姜忠丽.糙米酵素提取物抗氧化活性作用研究[J].农业科技与装备, 2015(6):60-61, 64.
[2]胡喜兰. DPPH法测定17种植物的抗氧化活性[J].食品科技, 2006(5):264-268.
[3]张群.复合型功能性糙米果汁饮料的研制[J].中国食物与营养, 2010(12):54-57.
[4]尚朝杰,王维民,张晓迪,等.芒果带皮果汁饮料的工艺研究[J].食品工业科技, 2015(1):263-267.
[5]罗昱,王亮,丁筑红.浑浊型无籽刺梨果汁饮料的研制[J].食品科技, 2014(11):91-96.
[6]薛桂新,刘丽萍,张冬岩.三种野生浆果果汁抗氧化性的研究[J].中国酿造, 2013(10):77-80.
[7]李志江,关琛,翟爱华.糙米酵素发酵工艺对γ-氨基丁酸和谷胱甘肽含量影响研究[J].农产品加工(学刊), 2014(1):6-11.
[2]胡喜兰. DPPH法测定17种植物的抗氧化活性[J].食品科技, 2006(5):264-268.
[3]张群.复合型功能性糙米果汁饮料的研制[J].中国食物与营养, 2010(12):54-57.
[4]尚朝杰,王维民,张晓迪,等.芒果带皮果汁饮料的工艺研究[J].食品工业科技, 2015(1):263-267.
[5]罗昱,王亮,丁筑红.浑浊型无籽刺梨果汁饮料的研制[J].食品科技, 2014(11):91-96.
[6]薛桂新,刘丽萍,张冬岩.三种野生浆果果汁抗氧化性的研究[J].中国酿造, 2013(10):77-80.
[7]李志江,关琛,翟爱华.糙米酵素发酵工艺对γ-氨基丁酸和谷胱甘肽含量影响研究[J].农产品加工(学刊), 2014(1):6-11.