轮叶党参糯米酒发酵特性的研究
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摘要
以轮叶党参和糯米为主要原料,以酒精度结合感官评分为考察指标,在单因素试验的基础上通过正交试验优化轮叶党参糯米酒发酵工艺条件。结果表明,最佳发酵工艺条件为轮叶党参添加量4%,初始糖含量24%,酵母添加量0.2%,发酵温度25℃。发酵21 d后,酒精度可达12.71%vol,残糖1.01%。使用0.6 g/L壳聚糖澄清后,最终得到的产品酒体醇厚,酸甜适中,具有淡淡的轮叶党参特有香味。通过抗氧化试验,澄清后DPPH自由基清除率为85.59%。
Using Codonopsis lanceolata and glutionous rice as main raw material, alcohol content combined with sensory evaluation score as evaluation indexes, on the basis of single factor experiments, the optimal fermentation conditions for C. lanceolata glutionous rice wine were optimized by orthogonal experiments as follows: C. lanceolata 4%, initial sugar content 24%, yeast 0.2%, fermentation temperature 25 ℃. After primary fermentation for 21 d, the alcohol content of the wine was 12.71%vol, total sugar content was 1.01%. After clarification with 0.6 g/L chitosan, the product was full-bodied, sweet and sour moderate, with C. lanceolata flavor. The antioxidant experiments showed that the DPPH scavenging rate of wine after clarification was 89.59%.
Using Codonopsis lanceolata and glutionous rice as main raw material, alcohol content combined with sensory evaluation score as evaluation indexes, on the basis of single factor experiments, the optimal fermentation conditions for C. lanceolata glutionous rice wine were optimized by orthogonal experiments as follows: C. lanceolata 4%, initial sugar content 24%, yeast 0.2%, fermentation temperature 25 ℃. After primary fermentation for 21 d, the alcohol content of the wine was 12.71%vol, total sugar content was 1.01%. After clarification with 0.6 g/L chitosan, the product was full-bodied, sweet and sour moderate, with C. lanceolata flavor. The antioxidant experiments showed that the DPPH scavenging rate of wine after clarification was 89.59%.
引文
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[13]尹春梅,王立芳,高远.冻干轮叶党参脆片加工工艺[J].食品科学,2010,31(24):491-493.
[14]陈欣桐,苏文琦,杨翔华.双歧杆菌发酵轮叶党参生产功能保健饮料[J].食品科技,2011,36(1):67-70.
[15]朱英莲.雪梨糯米酒的研制[J].食品工业,2013,34(4):25-29.
[16]周桃英,罗登宏,李杏元,等.菠萝糯米酒的研制[J].中国酿造,2009,40(11):170-171.
[17]陆胜民,方堃,夏其乐,等.红曲米酒的澄清工艺研究[J].食品科学技术学报,2014,32(2):62-66.
[2]刘婷婷,韩春姬,俞星.发酵轮叶党参提取物清除DPPH自由基的作用[J].吉林大学学报:医学版,2011,6(5):1087-1089.
[3]赵坚华,韩春姬,俞星,等.轮叶党参中的齐墩果酸对紫外线照射所诱发DNA损伤的保护作用[J].延边大学医学学报,2012,35(1):22-24.
[4]RYU H S.Effect of Codonopsis lanceolatae extracts on mouse IL-2,IFN-,IL-10 cytokine production by peritoneal macrophage and the ratio of IFN-,IL-10 cytokine[J].Kor J Food Nutr,2009,22(1):69-74.
[5]HEEOCK B,JEONGHUN P,SEUNGMI K,et al.Evaluation of cytotoxicity,carbohydrate,and lipidinhibitory activity of Codonopsis lanceolata using differeng solvent fractions[J].Kor J Crop Sci,2015,60(4):498-503.
[6]KIM J AAE K H,CHIO Y E.Effect of elicited by methyl jasmonate on the saponin contents of Codonopsis lanceolata[J].J Plant Biotechnol,2015,42(3):265-270.
[7]JIANG G Z,WANG X G,XING Y U,et al.The protectiv effects of totoal saponin extracted from Codonopsis lanceolata on diethylnitrosamine-induced mice hepatotoxicity[C].Hangzhou:3rdAsian Conference on Environmental Mutagens&15thConference of Chinese Environmental Mutagen Society,2012.
[8]HOSSEN M J,KIM M Y.Codonopsis lanceolata a review of its therapeutic potentials[J].Phytoth Res,2016,30(3):347-356.
[9]SANGDONG L,KEESUNG K,JUNGRYONG D.Effect of extracts of Codonopsis lanceolata on macrophage activity and on the growth of lactic starter culture during fermentation[J].Kor J Food Sci Anim Resour,2006,26(1):136-143.
[10]WANG L,XU M L,HU J H,et al.Codonopsis lanceolata extract induces G0/G1 arrest and apoptosis in human colon tumor HT-29 cells-involvement of ROS generation and polyamine depletion[J].Food Chem Toxicol,2011,49(1):149-154.
[11]张蓓.海洋棘皮动物脑苷脂对动物肝疾患的改善作用[D].青岛:中国海洋大学,2011.
[12]都凤华,王丽,谢春阳,等.轮叶党参低盐制品的研制[J].食品科学,2006,27(10):664-667.
[13]尹春梅,王立芳,高远.冻干轮叶党参脆片加工工艺[J].食品科学,2010,31(24):491-493.
[14]陈欣桐,苏文琦,杨翔华.双歧杆菌发酵轮叶党参生产功能保健饮料[J].食品科技,2011,36(1):67-70.
[15]朱英莲.雪梨糯米酒的研制[J].食品工业,2013,34(4):25-29.
[16]周桃英,罗登宏,李杏元,等.菠萝糯米酒的研制[J].中国酿造,2009,40(11):170-171.
[17]陆胜民,方堃,夏其乐,等.红曲米酒的澄清工艺研究[J].食品科学技术学报,2014,32(2):62-66.