甜酒曲发酵小米酒精饮料工艺优化及其品质分析
TS213.3; 为增加小米资源利用率,本文以小米为原料用甜酒曲发酵成小米酒精饮料,采用可溶性固形物、总酸及感官评分为综合评价指标,通过单因素实验和响应面试验研究小米酒精饮料的最佳工艺,并对其营养品质、抗氧化能力和挥发性风味物质进行测定.结果表明:甜酒曲添加量1％、发酵时间3d、发酵温度32℃为最佳.所得产品可溶性固形物为22.05％,总酸为19.33 g/L,感官评分为89.37分,酒精度0.7％vol,黄酮含量66.78 mg/L,多酚含量65.13 mg/L.所测矿物质中钾含量最高,所测维生素中烟酰胺含量最高,DPPH自由基清除率73.19％,ABTS+自由基清除率34.29％,羟自由基...
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| Published in | 食品工业科技 Vol. 45; no. 9; pp. 186 - 195 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
河北省农林科学院生物技术与食品科学研究所,河北石家庄 050000
01.05.2024
河北工程大学生命科学与食品工程学院,河北邯郸 056038%河北省农林科学院生物技术与食品科学研究所,河北石家庄 050000%河北工程大学生命科学与食品工程学院,河北邯郸 056038 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2023060142 |
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| Abstract | TS213.3; 为增加小米资源利用率,本文以小米为原料用甜酒曲发酵成小米酒精饮料,采用可溶性固形物、总酸及感官评分为综合评价指标,通过单因素实验和响应面试验研究小米酒精饮料的最佳工艺,并对其营养品质、抗氧化能力和挥发性风味物质进行测定.结果表明:甜酒曲添加量1％、发酵时间3d、发酵温度32℃为最佳.所得产品可溶性固形物为22.05％,总酸为19.33 g/L,感官评分为89.37分,酒精度0.7％vol,黄酮含量66.78 mg/L,多酚含量65.13 mg/L.所测矿物质中钾含量最高,所测维生素中烟酰胺含量最高,DPPH自由基清除率73.19％,ABTS+自由基清除率34.29％,羟自由基清除率53.72％.此外,共检测到46种挥发性风味物质,种类最多的为酯类和醇类,它们共同赋予小米酒精饮料特有的香气.该产品营养丰富且滋味浓郁、酸甜适中,可为开发以小米为原料的功能性食品提供理论参考. |
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| AbstractList | TS213.3; 为增加小米资源利用率,本文以小米为原料用甜酒曲发酵成小米酒精饮料,采用可溶性固形物、总酸及感官评分为综合评价指标,通过单因素实验和响应面试验研究小米酒精饮料的最佳工艺,并对其营养品质、抗氧化能力和挥发性风味物质进行测定.结果表明:甜酒曲添加量1％、发酵时间3d、发酵温度32℃为最佳.所得产品可溶性固形物为22.05％,总酸为19.33 g/L,感官评分为89.37分,酒精度0.7％vol,黄酮含量66.78 mg/L,多酚含量65.13 mg/L.所测矿物质中钾含量最高,所测维生素中烟酰胺含量最高,DPPH自由基清除率73.19％,ABTS+自由基清除率34.29％,羟自由基清除率53.72％.此外,共检测到46种挥发性风味物质,种类最多的为酯类和醇类,它们共同赋予小米酒精饮料特有的香气.该产品营养丰富且滋味浓郁、酸甜适中,可为开发以小米为原料的功能性食品提供理论参考. |
| Abstract_FL | In order to increase the utilization rate of foxtail millet resources,the brewing conditions of fermented foxtail millet alcoholic beverage were optimized by single-factor experiment and response surface methodology.For the fermentation of the liquor koji,foxtail millet was used as the primary ingredient.As part of the comprehensive evaluation index,which included the soluble solid,total acid,and sensory score,the nutritional value,antioxidant potential,and volatile flavoring compounds were also identified.Results showed that the optimal fermentation conditions of foxtail millet alcoholic beverage were as follows:addition amount of liqueur koji 1％,fermentation time 3 d,fermentation temperature 32 ℃.The soluble solids of the beverage were 22.05％,total acid was 19.33 g/L,sensory score was 89.37,alcohol level of 0.7％vol,flavone was 66.78 mg/L,and polyphenol was 65.13 mg/L.In the beverage,potassium was the most abundant mineral and nicotinamide was the most abundant vitamin.The clearance rates for DPPH radical,ABTS+radical,and hydroxyl radical were 73.19％,34.29％and 53.72％,respectively.In addition,a total of 46 volatile flavor compounds were found in the beverage,with esters and alcohols being the most prevalent ones.These molecules were recognized as flavor compounds giving the fermented foxtail millet alcoholic beverage a distinct scent.As a result,the product serves as a theoretical guide for the creation of functional foods using foxtail millet as a raw ingredient.It is nutrient-dense and has a pleasing aroma and flavor. |
| Author | 刘俊利 常世敏 张瑞 刘敬科 |
| AuthorAffiliation | 河北省农林科学院生物技术与食品科学研究所,河北石家庄 050000;河北工程大学生命科学与食品工程学院,河北邯郸 056038%河北省农林科学院生物技术与食品科学研究所,河北石家庄 050000%河北工程大学生命科学与食品工程学院,河北邯郸 056038 |
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| Author_FL | CHANG Shimin ZHANG Rui LIU Jingke LIU Junli |
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| DocumentTitle_FL | Process Optimization and Quality Analysis of Fermented Foxtail Millet Alcoholic Beverage with Liqueur Koji |
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| Keywords | antioxidant active ingredients 甜酒曲 挥发性风味 foxtail millet fermented alcoholic beverage 抗氧化 发酵酒精饮料 liqueur koji volatile flavor 活性成分 小米 |
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| Title | 甜酒曲发酵小米酒精饮料工艺优化及其品质分析 |
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