摘要
以枸杞干果为原料酿造枸杞果醋,筛选出适合枸杞果醋酒精发酵和醋酸发酵的菌种,采用单因素试验和响应面试验确定醋酸发酵工艺条件,并考察枸杞果醋对1,1-二苯基-2-三硝基苯肼(DPPH)、2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS+)自由基的清除率。结果表明,最适于酒精发酵和醋酸发酵的商业菌种分别为酿酒酵母(Saccharomyces cerevisiae)S37、沪酿1.01醋酸菌(HuNiang 1.01);最佳醋酸发酵工艺条件为:发酵温度30℃、沪酿1.01醋酸菌接种量6%、初始pH值5.5。在此优化条件下,枸杞果醋酸度为4.93 g/100 mL。枸杞果醋感官评分为83.5分,呈深褐色,酸度适中,具有浓郁的果醋香和枸杞的清香。在枸杞果醋质量浓度为2.5 mg/mL时,DPPH和ABTS+自由基清除率分别为70.56%和69.54%,表明枸杞果醋具有一定的体外抗氧化能力。
Lycium barbarum vinegar was brewed with dried fruits of L.barbarum.The strains that suitable for alcoholic fermentation and acetic acid fermentation of L.barbarum vinegar were selected.The optimal process conditions of acetic acid fermentation were determined by single factor tests and response surface tests,and the clearance rates of L.barbarum vinegar on 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS+)free radical were investigated.The results showed that the most suitable commercial strains were Saccharomyces cerevisiae S37 and acetic acid bacteria(HuNiang 1.01).The optimal fermentation process conditions of acetic acid were obtained as follows:fermentation temperature 30℃,HuNiang 1.01 inoculum 6%,and initial pH 5.5.Under these optimal conditions,the acidity of L.barbarum vinegar was 4.93 g/100 ml,and sensory score was 83.5.The L.barbarum vinegar had dark brown color,moderate acidity,with strong fruit vinegar flavor and fragrance of L.barbarum.When the mass concentration of L.barbarum vinegar was 2.5 mg/ml,the scavenging rates of DPPH and ABTS+radical were 70.56%and 69.54%,respectively,indicating that L.barbarum vinegar had certain antioxidant capacity in vitro.
作者
孟芳
兰亚杰
冀权
罗正勇
勉海荣
张惠玲
田晓菊
MENG Fang;LAN Yajie;JI Quan;LUO Zhengyong;MIAN Hairong;ZHANG Huiling;TIAN Xiaoju(Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control,School of Food&Wine,Ningxia University,Yinchuan 750021,China)
出处
《中国酿造》
CAS
北大核心
2023年第6期218-224,共7页
China Brewing
基金
宁夏重点研发项目(引才专项)(2019BEB04043)
宁夏大学大学生创新创业训练计划项目(s202110749032)。
关键词
枸杞
果醋
菌种筛选
醋酸发酵
工艺优化
Lycium barbarum
fruit vinegar
strain screening
acetic acid fermentation
process optimization
