Optimization of fermentation process and antioxidant activity of oat rice wine
Oat rice wine was prepared using oats(Avena sativa L.)and glutinous rice(Oryza sativa).In order to optimize the fermentation process of oat rice wine,oat flour was liquefied and added to rice wine for fermentation.Using sensory score and alcohol content as evaluation indexes,the fermen-tation conditions of oat rice wine were optimized by single factor tests and response surface method,and the quality index and antioxidant activity were analyzed.The results showed that compared with the rice wine prepared by semi-solid fermentation with oat kernel,the yield of rice wine pre-pared by fermentation with oat flour after liquefaction increased 40.6％.The optimal fermentation conditions of oat rice wine were as follows:oat juice addition 21％,fermentation time 4.5 d,yeast inoculum 0.15％,and temperature 31 ℃.Under the optimized conditions,the oat rice wine had ex-cellent flavor and taste,with unique oat flavor,the sensory score was 89,alcohol content was 8.00％vol,the contents of total polyphenol,reducing sugar,total acid,non-sugar solid were 0.69 g/L,37.40 g/L,5.92 g/L,13.70 g/L,respectively,and other physicochemical indexes were all in line with the relevant standards.The results of antioxidant study showed that the free radical scavenging rate of 1,1 diphenyl-2-trinitrophenylhydrazine(DPPH),2,2-diazo-di-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)and iron ion reducing capacity(FRAP)of oat rice wine were 1.08 times,1.31 times and 1.69 times of pure rice wine,respectively.The antioxidant ability was better than pure glutinous rice wine.
oatglutinous ricerice winefermentation process optimizationphysicochemical indexantioxidant activity
万方数据
维普
