摘要
为提高复合果蔬酒的番茄红素含量,以番茄、芒果、南瓜、枇杷为主要原料,采用果肉与果汁共同酿造技术制备复合果蔬酒,通过单因素试验及响应面试验优化复合果蔬酒酿造的工艺条件,并对其抗氧化活性进行分析.结果表明,在初始糖度21.7％、酿酒酵母(1.3×107CFU/mL)接种量5.5％、发酵温度20 ℃和发酵时间5.0 d的条件下,可获得色泽橙红透明、香气浓郁、滋味醇和的复合果蔬酒,其感官评分与番茄红素含量分别为89.6分与40.63 μg/mL;复合果蔬酒对ABTS+·、DPPH°、O2-·、·OH清除率的半最大效应浓度(EC50)分别为54.76 mg/100 mL、39.71 mg/100 mL、20.08 mg/100 mL、30.18 mg/100 mL.
Abstract
To improve the lycopene content in compound fruit and vegetable wine,using tomato,mango,pumpkin,and loquat as the main raw materials,a compound fruit and vegetable wine was prepared by co-brewing technology of pulp and juice.The brewing process conditions of the compound fruit and vegetable wine was optimized by single factor experiments and response surface experiments,and the antioxidant activity was analyzed.The results showed that the compound fruit and vegetable wine with orange-red and transparent color,rich aroma and mellow taste could be obtained under the conditions of initial sugar content 21.7％,Saccharomyces cerevisiae(1.3×107 CFU/ml)inoculum 5.5％,fermentation temperature 20 ℃,and time 5.0 d.The sensory score and lycopene content were 89.6 and 40.63 µg/ml,respectively and the concentration for 50％of maximum effect(EC50)of the compound fruit and vegetable wine on the scavenging ABTS+·,DPPH·,O2·,and·OH were 54.76 mg/100 ml,39.71 mg/100 ml,20.08 mg/100 ml,and 30.18 mg/100 ml,respectively.
维普
万方数据