Comparative evaluation of amino acid nutritional value of different fruit wines
To evaluate the nutritional value changes of amino acids of four kinds of fruit juice(passion fruit,peach,bayberry,and sweet orange)after fermentation,the amino acid components of the four kinds of fruit juice and the fermented fruit wine were determined,and the nutritional value of the amino acid composition was evaluated using mathematical fuzzy recognition analysis and amino acid ratio coefficient method.The results showed that 16 amino acids were detected in 4 kinds of fruit juice and fermented wine,and the total amino acid content decreased after fermentation.Passion fruit wine showed the smallest decrease,which was about 66％.Compared with Food and Agriculture Organization of the United Nations(FAO)/World Health Organization(WHO)model and whole egg protein model,the essential amino acid closeness of passion fruit wine was the highest,which were 0.94 and 0.87,respectively.Compared with the essential amino acid pattern of FAO/WHO,the score of ratio coefficient(SRC)of essential amino acids in all four fruit wines increased,and the SRC of passion fruit wine,peach wine,bayberry wine,and sweet orange wine increased by 20.2％,8.3％,14.22％,and 4.1％,respectively.Among them,passion fruit wine had the highest SRC,which was 82.02.The total content of flavored amino acids in passion fruit wine and sweet orange wine were 111.49 mg/100 ml and 111.55 mg/100 ml,among which the sweet amino acids content was 56.18 mg/100 ml and 66.85 mg/100 ml,respectively,resulting in a better taste.
fermented fruit wineamino acidscomponent analysisnutritional valuecomparative evaluation
万方数据
维普
