摘要
【目的】研究马家柚果酒的发酵工艺及其抗氧化作用,为马家柚综合利用和深加工提供参考依据。【方法】通过单因素试验和正交试验考察果汁初始糖度、酵母菌液添加量、焦亚硫酸钾(K_2S_2O_5)添加量、果汁初始pH、发酵温度、发酵时间等因素对马家柚果酒酒精度的影响,确定马家柚果酒最佳发酵工艺;对比分析马家柚果汁、马家柚果酒及添加马家柚叶芽的果酒对超氧阴离子自由基(O_2^-)和过氧化氢(H_2O_2)的清除作用。【结果】影响马家柚果酒酒精度的因素主次排序为:K_2S_2O_5添加量>果汁初始pH>果汁初始糖度>发酵温度>发酵时间>酵母菌液添加量。马家柚果酒最佳发酵工艺为果汁初始糖度22%、酵母菌液添加量2.0%、K_2S_2O_5添加量120 mg/L、果汁初始pH 4.0、发酵温度30℃、发酵时间18 d,根据此工艺进行发酵,马家柚果酒酒精度为14.3%vol。马家柚果汁、马家柚果酒及添加马家柚叶芽的果酒对O_2^-的清除率最高分别为26.6%、34.5%和43.0%,对H_2O_2的清除率最高分别为21.7%、29.0%和37.6%。【结论】正交试验优化得到的发酵工艺能有效发酵马家柚果酒,添加马家柚叶芽可增强马家柚果酒的抗氧化作用。
【Objective】The fermentation process and antioxidant effects of Majia pummelo wine were studied in order to provide reference for comprehensive utilization and further processing of Majia pummelo.【Method】The effects of initialsugar content,additive amount of yeast,additive amount of potassium metabisulfite(K2S2O5),initial pH of juice,fermentation temperature and fermentation time on alcohol content of Majia pummelo wine were analyzed based on single factor experiment and orthogonal experiment.Then the optimum fermentation process of Majia pummelo wine was determined.The scavenging effects of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine adding buds on superoxide anion free radical(O)and hydrogen peroxide(H2O2).【Result】Results indicated that the influence factors on alcohol content of Majia Pummelo wine were in the following order:additive amount of K2S2O5>initial pH of juice>initial sugar content of juice>fermentation temperature>fermentation time>additive amount of yeast.The optimum fermentation process of Majia pummelo wine was as follows:initial sugar content of juice was22%,additive amount of yeast2%,additive amount of K2S2O5120mg/mL,initial pH of juice4.0,fermentation temperature30℃and fermentation time18d.Under this process,the alcohol content of Majia pummelo wine was14.3%vol.The maximum scavenging rates of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine added buds to O were26.6%,34.5%and43.0%respectively.The maximum scavenging rates of Majia pummelo juice,Majia pummelo wine and Majia pummelo wine adding buds to H2O2were21.7%,29.0%and37.6%respectively.【Conclusion】The fermentation process optimized by orthogonal experiment is efficient to ferment Majia pummelo wine.The antioxidant effects of Majia Pummelo wine is improved when the buds of Majia pummelo are added.
作者
周丽明
韩金多
ZHOU Li-ming;HAN Jin-duo(College of Life Science,Shangrao Normal University,Shangrao,Jiangxi 334001,China)
出处
《南方农业学报》
CAS
CSCD
北大核心
2018年第2期348-353,共6页
Journal of Southern Agriculture
基金
上饶市农业科技与社会发展科技项目(16B008)
关键词
马家柚
果酒
叶芽
发酵工艺
抗氧化作用
Majia pummelo
wine
bud
fermentation process
antioxidant effect
