Optimization of fermentation process and determination of antioxidant activity for Pueraria-ginger wine
曹珍 1刘晓媛 1赵淑培 1李飞1
扫码查看
点击上方二维码区域，可以放大扫码查看
作者信息
1. 信阳农林学院 食品科学与工程学院,河南 信阳 464000
折叠
摘要
以葛根、生姜为原料,采用单因素和正交实验,以酒精度和感官评分为评价指标,通过改变姜汁添加量、酵母接种量、初始pH、发酵温度及发酵时间,优化葛根-姜酒发酵工艺参数并分析其抗氧化活性.实验结果表明:葛根-姜酒的最优发酵条件为姜汁添加量 6%、初始 p H 5.5、酵母接种量 5%、发酵温度 28℃、发酵时间 5d.在此条件下制备的葛根-姜酒酒体透亮,色泽微黄,无明显悬浮物,香气和谐;其 DPPH·清除能力较强,是 VC 溶液质量浓度 0.2 mg/mL 的 0.93 倍,ABTS+·清除能力和Fe3+还原能力略低于VC溶液质量浓度为 0.2 mg/mL.
Abstract
Using Pueraria root and ginger as raw materials,single-factor and orthogonal test were employed to optimize the fermentation parameters for Pueraria-ginger wine by involved varying the amount of ginger juice,yeast inoculation amount,initial p H,fermentation temperature and fermentation time,and analyzed its antioxidant activity.The results showed that the optimal fermentation conditions for Pueraria-ginger wine were:ginger juice dosage of 6%,initial p H value of 5.5,yeast inoculation amount of 5%,fermentation temperature of 28℃,fermentation time of 5 days.The Pueraria-ginger wine prepared under these conditions has bright body,yellowish color,no obvious suspended matter,and harmonious aroma.Its DPPH·scavenging capacity was strong,being 0.93 times those of 0.2 mg/mL VC solution,and ABTS+·scavenging capacity and Fe3+ reducing capacity were slightly lower than that of 0.2 mg/mL VC solution.
维普
万方数据