In order to improve the utilization rate of seaweed bioactive substances and increase the variety of fruit wines,the extracted Ulva pertusa polysaccharide was added to prepare U.pertusa fig fruit wine.The fermentation conditions of fruit wine were optimized by using single factor and response surface methods.The effects of initial sugar degree,yeast inoculum,U.pertusa polysaccharide addition,fermentation temperature and fer-mentation time on alcohol content and sensory score of fruit wine were investigated.The results showed that the optimal fermentation conditions of U.pertusa polysaccharide fig wine was as follows:initial sugar degree 22 °Bx,yeast inoculation 0.04％,U.pertusa polysaccharide addition 0.3％,fer-mentation temperature 26 ℃,and fermentation time 8 d.Under these optimal conditions,the fruit wine was clear and transparent brown,fragrant,soft taste,with bright fig flavor.The alcohol content of U.pertusa polysaccharide fig fruit wine was 11.8％vol,the sensory score was 93.8.All indicators were in line with relevant national standards.The free radical scavenging rates of DPPH and ABTS were 94.4％and 95.8％,respectively,with stronger antioxidant activity.
关键词
孔石莼多糖/无花果果酒/响应面优化/酿造工艺/抗氧化活性
Key words
Ulva pertusa polysaccharide/fig fruit wine/response surface optimization/brewing technology/antioxidant activity
维普
万方数据