枸杞发酵饮料的研发
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- 英文论文题名：Development of fermented juice of chinese medlar
- 论文作者：梁媛 ; 李颖 ; 叶淑红
- 英文论文作者：Liang Yuan ; Li Ying ; Ye Shuhong ; Food College ; Dalian Polytechnic University
- 年：2016
- 作者机构：大连工业大学食品学院;
- 论文关键词：枸杞 ; 发酵 ; 工艺
- 英文论文关键词：chinese medlar ; fermention ; technology
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS275.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：103k
- 原文格式：O
- 会议级别：全国
摘要
本实验主要原料为枸杞子,其含有丰富的胡萝卜素、多糖、甜菜碱、黄酮类以及钙、磷、铁等多种人体必需微量元素。枸杞本身无突出的香味,加之药味浓重,无悦人的风味,故单独使用枸杞为原料生产的枸杞果汁典型性欠佳,这严重影响了枸杞类饮品的生产和市场开发。本研究利用啤酒酵母对处理好的枸杞汁进行发酵。本研究旨在对其发酵工艺进行优化,以发酵液总糖含量变化率,溶液中干物质百分浓度和感官分数作为主要指标。结果表明,枸杞发酵饮料最佳的发酵条件为:固液比1:5,酵母菌接种量0.5%,发酵温度28℃,发酵时间72h,一次发酵装液量75%;单因素对试验结果影响的主次顺序为:固液比>发酵温度>接种量>装液量。在此条件下发酵得到的枸杞饮料具有醇厚的啤酒香气,产品酸度协调、口感醇厚,其中总糖利用率高达91.3%,溶液中干物质百分浓度为8.1°BX,酒精度为3.2%vol,黄酮含量为0.274mg/mL,感官评分高达8.8分。是一款具有广阔市场前景的高档酒精饮料。
The mainly raw material of the experiment is Chinese medlar.Chinese medlar is rich in carotenepoly,saccharides,betaine,flavonoids and calcium,phosphorus,iron and other essential trace elements.Chinese medlardoesn' t has outstanding flavor and the flavour of the drug is strong.Therefore,the use of Chinese medlar as a raw material for the production of Chinese medlar juice is lack of typical,which seriously affect the production and development of Chinese medlar drinks.In this experiment,the beer yeast was used to ferment the handled Chinese medlar juice.The purpose of this experiment was to optimize the fermentation process of the nitraria fruit beverage depending on the rate of the total sugar content,dry matter percentage concentration and sensory score as the key indicators.The research have shown that the optimal conditions during the fermentation process are following attributes:the solid-liquid ratio is 1:5,the yeast inoculation quantity is 0.5%,the temperature during the fermentation is 28 ℃,the loaded liquid volume is 75%.Through the orthogonal experiment results are poor analysis on the impact of the above four factors on test results of primary and secondary order are:Solid-liquid ratio>The temperature during the fermentation> Yeast inoculation quantity> loaded liquid volume.Under the condition above we created a new kind of fermented-medlar drink,the drink contains the aroma from medlar and beer,and is sweet and sour coordination and mouth-filling depth.Total carbohydrate utilization up to 91.3%,dry matter percentage concentration in solution is 8.1°BX,alcohol content in solution is 3.2%vol,the content of flavonoids was 1.22mg/mL,the sensory score reached 9.2.This fermented juice is a high-grade fermented drinks.
The mainly raw material of the experiment is Chinese medlar.Chinese medlar is rich in carotenepoly,saccharides,betaine,flavonoids and calcium,phosphorus,iron and other essential trace elements.Chinese medlardoesn' t has outstanding flavor and the flavour of the drug is strong.Therefore,the use of Chinese medlar as a raw material for the production of Chinese medlar juice is lack of typical,which seriously affect the production and development of Chinese medlar drinks.In this experiment,the beer yeast was used to ferment the handled Chinese medlar juice.The purpose of this experiment was to optimize the fermentation process of the nitraria fruit beverage depending on the rate of the total sugar content,dry matter percentage concentration and sensory score as the key indicators.The research have shown that the optimal conditions during the fermentation process are following attributes:the solid-liquid ratio is 1:5,the yeast inoculation quantity is 0.5%,the temperature during the fermentation is 28 ℃,the loaded liquid volume is 75%.Through the orthogonal experiment results are poor analysis on the impact of the above four factors on test results of primary and secondary order are:Solid-liquid ratio>The temperature during the fermentation> Yeast inoculation quantity> loaded liquid volume.Under the condition above we created a new kind of fermented-medlar drink,the drink contains the aroma from medlar and beer,and is sweet and sour coordination and mouth-filling depth.Total carbohydrate utilization up to 91.3%,dry matter percentage concentration in solution is 8.1°BX,alcohol content in solution is 3.2%vol,the content of flavonoids was 1.22mg/mL,the sensory score reached 9.2.This fermented juice is a high-grade fermented drinks.
引文