摘要
以发酵蓝莓果酒为原料,在蓝莓果酒人工澄清阶段添加不同种类的护色剂:咖啡酸、槲皮素、芦丁、单宁、Vc、没食子酸,以直接澄清所得蓝莓果酒为对照,对比澄清后蓝莓果酒中花色苷、总酚、澄清度、色泽、抗氧化性以及口感的变化,以期得到合适的护色剂;在护色剂选择实验基础上,进一步确定护色剂在使用的过程中最适添加量,从而为实际企业化生产提供高效、低成本的参考依据。实验结果表明,选用质量浓度为3 mg/L的咖啡酸为最优良的护色剂,最终所得蓝莓果酒总酚含量为1170.26 mg/L;花色苷含量为548.59 mg/L;在波长为680 nm下,澄清果酒吸光度为0.366,明亮值为44.57,超氧化歧化酶含量为60.83 U/mL,DPPH清除自由基能力为90.78%,综合酒的口感得分最高,为88.6分。
In this experiment,fermented blueberry wine was used as raw material,and different kinds of color-preserving agents caffeic acid,quercetin,rutin,tannin,Vc and gallic acid were added in the artificial clarification stage of blueberry wine.After clarification,the changes in anthocyanins,total phenols,clarity,color,anti-oxidation and taste of the blueberry fruit wine in order to obtain a suitable color retention agent;on the basis of the color retention agent selection experiment,continue to conduct experiments to further determine the color retention agent.In the process of use,the most appropriate amount is used,so as to provide a high-efficiency and low-cost reference basis for actual enterprise production.The experimental results show that caffeic acid with a mass concentration of 3mg/ml is the best color retention agent,and the final blueberry fruit wine has a total phenol content of 1172.26mg/L;an anthocyanin content of 548.59mg/L;at a wavelength of 680nm,The absorbance of the clarified fruit wine is 0.366,the brightness value is 44.57,the superoxide dismutase content is 60.83 U/ml,the free radical scavenging ability of DPPH is 90.78%,and the highest comprehensive wine taste score is 88.6 points.
作者
吴林生
王子迎
高琦
王志远
WU Linsheng;WANG Ziying;GAO Qi;WANG Zhiyuan(School of Life Sciences, Hefei Normal University, Hefei 230601, China)
出处
《皖西学院学报》
2022年第2期80-85,共6页
Journal of West Anhui University
基金
安徽省高校自然科学研究项目(2018kjA0495)
安徽省2016年公益性技术研究应用联动计划项目(1604f0704052)
企业委托研发类课题(2017HX012)。
关键词
蓝莓果酒
护色剂
咖啡酸
芦丁
槲皮素
blueberry wine
color protector
caffeic acid
rutin
quercetin
