摘要
以5个品种荔枝为实验材料,采用下面发酵技术酿造荔枝啤酒,探究不同品种荔枝对啤酒基本理化性质和有机酸的影响,以DPPH自由基、ABTS阳离子自由基清除能力及铁还原/抗氧化能力(ferric reducing/antioxidant power,FRAP)评价其体外抗氧化活性,并辅以感官评价,比较分析不同品种荔枝酿造的啤酒品质差异。结果表明:添加“妃子笑”荔枝酿造的啤酒酒精度达5.40%(体积分数);泡持性达248 s;检测出琥珀酸、柠檬酸、乳酸、乙酸4种有机酸,总量为1259.33 mg/L,ABTS阳离子自由基清除能力和FRAP还原能力较强,分别达4.44和1.33 mmol Trolox Eq/L。“妃子笑”荔枝啤酒中的老化前驱物含量最低,硫代巴比妥酸值为0.26,具有更好的风味稳定性。该研究为荔枝加工产业的发展提供了新的方向与应用前景。
In order to evaluate the effects of five varieties of litchi on quality of beer brewed by bottom fermentation technology.physicochemical properties,organic acids content,total polyphenol content and sensory attributers of the beers were analyzed.The antioxidant activity with DPPH,ABTS radical scavenging activity and ferric reducing ability of plasma(FRAP)of the beers were assayed.The results showed that the highest alcohol content was 5.40%vol,the bubble retention was 248 s and the content of organic acid was 1259.33 mg/L.The succinic acid,acetic acid,citric acid and lactic acid were detected in the beer with adding the cultivar of‘Feizixiao’litchi.ABTS cation scavenging ability with 4.44 mmol Trolox/L and FRAP reduction ability with 1.33 mmol Trolox/L of the‘Feizixiao’beer were also observed.In addition,beer with the addition of‘Feizixiao’litchi had the lowest thiobarbituric acid(TBA)value of 0.26 and better flavor stability.The results suggested that the addition of litchi to beer brewing process could provide a direction to enlarge the development of litchi processing industry.
作者
苗俨龙
龚诗媚
张子希
萧奕童
王凯
赵雷
胡卓炎
MIAO Yanlong;GONG Shimei;ZHANG Zixi;XIAO Yitong;WANG Kai;ZHAO Lei;HU Zhuoyan(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第13期174-179,共6页
Food and Fermentation Industries
基金
国家荔枝龙眼产业技术体系项目(CARS-32)
广州市科技计划项目(202103000054)。
关键词
荔枝
工坊啤酒
抗氧化性
水果啤酒
有机酸
litchi
craft beer
antioxidant activity
fruit beer
organic acid
