Effect of Different Distiller's Yeast on the Quality and Antioxidant Activity of Highland Barley Sweet Fermented Grains
In order to clarify the quality differences of highland barley sweet fermented grains with different types of distiller's yeast and screen suitable distiller's yeast.Using Kunlun 14 highland barley as the raw material,five types of distiller's yeast,including Like,Shangchuan,Shuanglong,Suzhou bee,and Angel were selected to ferment highland barley sweet fermented grains,and their nutritional components,sensory quality,and antioxidant activity were analyzed.The results showed that there were significant differences in enzyme activity among different types of distiller's yeast and their effects on the nutritional composition,sensory quality,and antioxidant activity of highland barley sweet fermented grains were significant.Among them,Angel has the highest enzyme activity;The ash content,total acid,ethanol content,total sugar content,and sensory score of Angel fermented sweet fermented grains were the highest,with values of 1.61 g/100 g,0.34％,1.70％vol,473.85 mg/mL,and 88.17 points,respectively,and their sweet acid ratio was more suitable(2.21);The antioxidant activity of sweet fermented grains fermented with Shuanglong is significantly different from other sweet fermented grains,with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity of up to 220.43 μmol/100 g,with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation scavenging activity of 239.70 μmol/100 g,with ferric reducing antioxidant power(FRAP)activity of 228.34 μmol/100 g.Through principal component analysis,the comprehensive score of Angel is the highest,so Angel is the preferred fermentation starter for sweet fermented grains.
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