摘要
为研制出低度起泡慕萨莱思产品,采用5株酵母(M47、EC1118、71B、D254、RW)进行单菌、双酵母混菌发酵试验,以起酵速度、发酵力及产品的感官特性等综合评价选出2株酵母作为低度起泡慕萨莱思发酵剂,将得到的低度起泡慕萨莱思与传统慕萨莱思的理化指标、生物活性物质及产品感官特点进行对比。研究表明,酵母EC1118和D254接种比例为3:2时可作为低度起泡慕萨莱思的发酵剂,得到的低度起泡慕萨莱思的酒精度为3.02%(v/v),总酸含量为7.43 g/L,挥发酸含量为0.93 g/L,均低于传统慕萨莱思;总糖含量为108 g/L,总酚含量为0.83 g/L,总黄酮含量为0.58 g/L,原花青素含量为0.26 g/L,儿茶素、阿魏酸、白藜芦醇及槲皮素含量均高于传统慕萨莱思。低度起泡慕萨莱思色泽美观、口感清爽、酸甜适中,可以作为一款适合大多数人饮用的低酒精度健康饮品。
For the development of low-alcohol bubbly Musalais products,five strains of yeast (M47,EC1118,71B,D254,RW) were used to ferment single and double yeast,and two strains of yeast were selected as low-alcohol bubbly Musalais starter by comprehensive evaluation of fermentation speed,fermentation power and sensory characteristics of products.The physical and chemical indexes,bioactive substances and sensory characteristics of low-alcohol bubbly Musalais obtained from mixed yeast fermentation were compared with traditional Musalais.The results showed that when the ratio of yeast EC1118 and D254,inoculation was 3:2,the product had good taste and harmonious aroma,which could be used as a suitable fermentation strain for low-alcohol bubbly Musalais.The alcohol content,total acid content,volatile acid content were 3.02% (v/v),7.43 g/L,0.93 g/L,they’re all lower than the traditional Musalais.The contents of total sugar,total phenols,total flavonoids,proanthocyanidins were 108 g/L,0.83 g/L,0.58 g/L,0.26 g/L,respectively.The contents of catechin,ferulic acid,resveratrol and quercetin were higher than those of traditional Musalais.The low-alcohol bubbly Musalais had beautiful color,refreshing taste,moderate sweet and sour.It can be used as a low alcohol health drink for most people.
作者
侯晓杰
赵玉霞
龚虎成
侯旭杰
HOU Xiaojie;ZHAO Yuxia;GONG Hucheng;HOU Xujie(College of Life Sciences,Tarim University,Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,China)
出处
《食品科技》
CAS
北大核心
2021年第7期100-105,共6页
Food Science and Technology
基金
国家自然科学基金项目(31560450)。
关键词
低度起泡慕萨莱思
混菌发酵
产品研发
low-alcohol bubbly Musalais
mixed fermentation
product development
