小麦蛋白对樱桃酒的澄清效果
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摘要
以制备的小麦澄清蛋白处理樱桃酒,通过测定澄清前、后理化性质和稳定性的变化来分析小麦澄清蛋白对樱桃酒的澄清效果。结果表明:用50 mg/L的小麦澄清蛋白处理樱桃酒后,其浊度与澄清前相比降低了71.64%;总酚质量浓度和黄酮质量浓度与澄清前相比差异不显著(P>0.05);酒精体积分数、p H值、色价值、花色苷质量浓度、总糖质量分数和总酸质量浓度与澄清前相比变化不大。与明胶、聚乙烯吡咯烷酮、羧甲基纤维素钠相比,经小麦澄清蛋白处理的樱桃酒先于其他3种澄清剂在139 h时达到最低浊度2.07 NTU并保持不变。用明胶作澄清剂,樱桃酒中总酚减少量最多,减少35.37 mg/L;用聚乙烯吡咯烷酮作澄清剂,色价值降低最高,降低0.30;用羧甲基纤维素钠作澄清剂,花色苷减少量最多,减少0.49 mg/L。小麦澄清蛋白处理樱桃酒的最佳条件为:小麦蛋白用量50 mg/L、搅拌速率800 r/min、搅拌时间120 min。小麦澄清蛋白具有澄清效果好、澄清速率快、安全无毒、成本低等优点,对樱桃酒的工业生产和延长货架期具有重要意义。
Gliadin-free wheat protein isolate(GFWPI) was prepared from wheat flour and its efficacy in fining cherry wine was analyzed by measuring changes in physical and chemical properties and stability before and after clarification. The results indicated that the turbidity of fined cherry wine treated with 50 mg/L GFWPI was significantly declined by 71.64%when compared with unfined cherry wine. On the other hand, the contents of total phenols and flavonoids in cherry wine did not obviously differ between the two samples(P > 0.05). GFWPI provided the minimum turbidity of 2.07 NTU at 139 h prior to other three clarifying agents such as gelatin, polyvinylpyrrolidone and carboxymethyl cellulose, which remained stable later. The maximum reduction of total phenols of 35.37 mg/L was obtained by gelatin treatment. PVPP treatment resulted in the maximum loss of color value of 0.30. The maximum reduction of total phenols of 0.49 mg/L was observed for anthocyanins-treated wine. The optimal fining conditions with GFWPI were determined as GFWPI concentration of 50 mg/L, stirring rate of 800 r/min, and stirring time of 120 min. GFWPI had the advantages of good efficiency, high clarification rate, safety without toxicity and low cost. In conclusion, it is of great significance for the industrial production and shelf life prolongation cherry wine.
Gliadin-free wheat protein isolate(GFWPI) was prepared from wheat flour and its efficacy in fining cherry wine was analyzed by measuring changes in physical and chemical properties and stability before and after clarification. The results indicated that the turbidity of fined cherry wine treated with 50 mg/L GFWPI was significantly declined by 71.64%when compared with unfined cherry wine. On the other hand, the contents of total phenols and flavonoids in cherry wine did not obviously differ between the two samples(P > 0.05). GFWPI provided the minimum turbidity of 2.07 NTU at 139 h prior to other three clarifying agents such as gelatin, polyvinylpyrrolidone and carboxymethyl cellulose, which remained stable later. The maximum reduction of total phenols of 35.37 mg/L was obtained by gelatin treatment. PVPP treatment resulted in the maximum loss of color value of 0.30. The maximum reduction of total phenols of 0.49 mg/L was observed for anthocyanins-treated wine. The optimal fining conditions with GFWPI were determined as GFWPI concentration of 50 mg/L, stirring rate of 800 r/min, and stirring time of 120 min. GFWPI had the advantages of good efficiency, high clarification rate, safety without toxicity and low cost. In conclusion, it is of great significance for the industrial production and shelf life prolongation cherry wine.
引文
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[24]李娜,李全宏,赵雅松,等.多酚和蛋白质对苹果浓缩汁浊度的影响[J].食品科学,2006,27(6):79-82.DOI:10.3321/j.issn:1002-6630.2006.06.014.
[25]SIMONATO B,MAINENTE F,SELATICO E,et al.Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine[J].LWT-Food Science and Technology,2013,54(2):549-556.DOI:10.1016/j.lwt.2013.06.029.
[26]李明波.樱桃酒的酿制工艺及其抗氧化性研究[D].烟台:烟台大学,2015:32-33.
[27]黄惠华,王志,陈建新.多酚-蛋白质络合反应的影响因素研究[J].食品科学,2003,24(2):22-25.DOI:10.3321/j.issn:1002-6630.2003.02.002.
[28]乔翠红,李美萍,张生万.灵芝酒致浊成因及其除浊工艺优化[J].食品科学,2014,35(22):50-55.DOI:10.7506/spkx1002-6630-201422010.
[29]SIEBERT K J.Haze formation in beverages[J].LWT-Food Science and Technology,2006,39(9):987-994.DOI:10.1016/j.lwt.2006.02.012.
[30]屈慧鸽.小麦谷朊蛋白对霞多丽葡萄汁澄清效果的研究[J].食品科学,2008,29(11):210-212.DOI:10.3321/j.issn:1002-6630.2008.11.046.
[2]JAGTAP U B,BAPAT V A.Wines from fruits other than grapes:current status and future prospectus[J].Food Bioscience,2015,9:80-96.
[3]刘文丽,孙舒扬,贡汉生,等.不同酿酒酵母发酵的干红樱桃酒酒体成分及感官质量分析[J].食品与发酵工业,2016,42(1):157-161;166.DOI:10.13995/j.cnki.11-1802/ts.201601029.
[4]YOO K M,AL-FARSI M,LEE H,et al.Antiproliferative effects of cherry juice and wine in Chinese hamster lung fibroblast cells and their phenolic constituents and antioxidant activities[J].Food Chemistry,2010,123(3):734-740.DOI:10.1016/j.foodchem.2010.05.043.
[5]SUN S Y,JIANG W G,ZHAO Y P.Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines[J].Food Chemistry,2011,127(2):547-555.DOI:10.1016/j.foodchem.2011.01.039.
[6]XIAO Z B,FANG L L,NIU Y M,et al.Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine[J].Food Chemistry,2015,186:69-73.
[7]刘一健,孙剑锋,王颉.葡萄酒酚类物质的研究进展[J].中国酿造,2009,28(8):5-8.DOI:10.3969/j.issn.0254-5071.2009.08.002.
[8]徐国前,张振文,郭安鹊,等.微量、快速测定葡萄与葡萄酒总酚[J].食品科学,2010,31(18):268-270.
[9]张妮,肖作兵,牛云蔚,等.三种常用澄清剂对樱桃酒澄清效果的影响[J].食品工业,2012,33(1):25-28.
[10]GUERRERO R F,SMITH P,BINDON K A.Application of insoluble fibers in the fining of wine phenolics[J].Journal of Agricultural and Food Chemistry,2013,61(18):4424-4432.DOI:10.1021/jf400172f.
[11]魏晓华.不同澄清剂对樱桃酒澄清效果与质量的影响[J].酿酒科技,2015(10):55-58.DOI:10.13746/j.njkj.2015058.
[12]卫春会,罗惠波,黄治国,等.桑椹酒澄清剂的选择与处理工艺优化[J].现代食品科技,2013,29(4):812-816.DOI:10.13982/j.mfst.1673-9078.2013.04.035.
[13]隋秀芳,张建炀,熊建军,等.蓝莓发酵酒澄清剂的筛选[J].中国酿造,2014,33(2):97-100.DOI:10.3969/j.issn.0254-5071.2014.02.024.
[14]李璐,李美萍,张生万,等.黍米黄酒除浊方法的研究[J].中国酿造,2015,34(8):111-114.DOI:10.11882/j.issn.0254-5071.2015.08.023.
[15]COSME F,CAP肙I,FILIPE-RIBEIRO L,et al.Evaluating potential alternatives to potassium caseinate for white wine fining:effects on physicochemical and sensory characteristics[J].LWTFood Science and Technology,2012,46(2):382-387.DOI:10.1016/j.lwt.2011.12.016.
[16]GRANATO T M,NASI A,FERRANTI P,et al.Fining white wine with plant proteins:effects of fining on proanthocyanidins and aroma components[J].European Food Research and Technology,2014,238(2):265-274.DOI:10.1007/s00217-013-2108-5.
[17]SINGLETON V L,ORTHOFER R,LAMUELA-RAVENTóS RM.Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent[J].Methods in Enzymology,1999,299:152-178.DOI:10.1016/S0076-6879(99)99017-1.
[18]SUN J,LIU S F,ZHANG C S,et al.Chemical composition and antioxidant activities of Broussonetia papyrifera fruits[J].PLoS ONE,2012,7(2):e32021.DOI:10.1371/journal.pone.0032021.
[19]孙婧超,刘玉田,赵玉平,等.pH示差法测定蓝莓酒中花色苷条件的优化[J].中国酿造,2011,30(11):171-174.DOI:10.3969/j.issn.0254-5071.2011.11.048.
[20]HE X J,LIU D,LIU R H.Sodium borohydride/chloranil-based assay for quantifying total flavonoids[J].Journal of Agricultural Food Chemistry,2008,56(20):9337-9344.DOI:10.1021/jf070954.
[21]WANG S S,WANG D M,PU W J,et al.Phytochemical profiles,antioxidant and antimicrobial activites of three Potentilla species[J].BMC Complementary and Alternative Medicine,2013,13(1):321.DOI:10.1186/1472-6882-13-321.
[22]吕国涛,牛宇,单璐,等.高效液相色谱法测定樱桃汁及不同酿酒酵母所酿樱桃酒的活性成分[J].食品与发酵工业,2016,42(8):171-177.DOI:10.13995/j.cnki.11-1802/ts.201608030.
[23]ROVALETTI M M L,BENíTEZ E I,AMEZAGA N M J M,et al.Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer[J].Food Research International,2014,62:779-785.DOI:10.1016/j.foodres.2014.03.017.
[24]李娜,李全宏,赵雅松,等.多酚和蛋白质对苹果浓缩汁浊度的影响[J].食品科学,2006,27(6):79-82.DOI:10.3321/j.issn:1002-6630.2006.06.014.
[25]SIMONATO B,MAINENTE F,SELATICO E,et al.Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine[J].LWT-Food Science and Technology,2013,54(2):549-556.DOI:10.1016/j.lwt.2013.06.029.
[26]李明波.樱桃酒的酿制工艺及其抗氧化性研究[D].烟台:烟台大学,2015:32-33.
[27]黄惠华,王志,陈建新.多酚-蛋白质络合反应的影响因素研究[J].食品科学,2003,24(2):22-25.DOI:10.3321/j.issn:1002-6630.2003.02.002.
[28]乔翠红,李美萍,张生万.灵芝酒致浊成因及其除浊工艺优化[J].食品科学,2014,35(22):50-55.DOI:10.7506/spkx1002-6630-201422010.
[29]SIEBERT K J.Haze formation in beverages[J].LWT-Food Science and Technology,2006,39(9):987-994.DOI:10.1016/j.lwt.2006.02.012.
[30]屈慧鸽.小麦谷朊蛋白对霞多丽葡萄汁澄清效果的研究[J].食品科学,2008,29(11):210-212.DOI:10.3321/j.issn:1002-6630.2008.11.046.