首页|孔石莼多糖无花果果酒酿造工艺优化及其抗氧化活性研究

孔石莼多糖无花果果酒酿造工艺优化及其抗氧化活性研究

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为提高海藻生物活性物质的利用率，增加果酒品种多样性，以山东威海青皮无花果为原料，添加孔石莼多糖制备孔石莼(Ulva pertusa)多糖无花果果酒。采用单因素和响应面法优化果酒发酵条件，探究初始糖度、酵母菌接种量、孔石莼多糖添加量、发酵温度、发酵时间对孔石莼多糖无花果果酒感官评分和酒精度的影响。结果表明，孔石莼多糖无花果果酒的最佳发酵条件为初始糖度22 °Bx，酵母接种量0。04％，孔石莼多糖添加量0。3％，发酵温度26 ℃，发酵时间8 d。在此最优条件下，孔石莼多糖无花果果酒呈澄清透亮的褐色，酒香突出，绵柔协调，无花果风味独特，酒精度为11。8％vol，感官评分为93。8分，各项指标均符合国家相关标准，对1，1-二苯基-2-三硝基苯肼(DPPH)和2，2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基的清除率分别为94。4％、95。8％，具有较强的抗氧化性。
Brewing technology optimization and antioxidant activity of Ulva pertusa polysaccharide fig fruit wine
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.

Ulva pertusa polysaccharidefig fruit wineresponse surface optimizationbrewing technologyantioxidant activity

丛懿洁

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威海海洋职业学院 食品与药品系,山东 威海 264300

孔石莼多糖 无花果果酒 响应面优化 酿造工艺 抗氧化活性

山东省海洋食品质量安全检测职业教育集团产教融合改革试点专项(2021)山东省海洋经济藻类资源开发与利用工程技术协同创新中心项目(2020)全国轻工职业教指委项目(2021)全国食品产业职业教指委教育教学改革与研究课题(2022)山东省教育科学规划课题创新素养专项(2022)

SHSZ2021002MADU202005QGHZW2021116SHK20220912022CYB308

2024

10.11882/j.issn.0254-5071.2024.04.036

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(4)
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