摘要
采用刺梨原汁发酵刺梨干酒,该酒的乙醇体积分数为13.46%,残糖3.7 g/L,总酸8.37 g/L,品质良好,有典型的刺梨风味。分析了发酵前后刺梨原汁和刺梨干酒中的氨基酸及乙醇体积分数、残糖、总酸、pH值、VC、多酚、黄酮等有效成分,并对它们在发酵过程中的变化进行了研究。结果表明:刺梨干酒中有11种氨基酸,其中5种为必需氨基酸,总含量为1 012.61 mg/L,是刺梨原汁中氨基酸含量的52.71%;总酸降低了2.76 g/L,pH值在3.52-4.10,VC、多酚、黄酮的保留率分别为73.48%、73.45%和87.54%,它们在发酵过程中含量相对稳定。
Rosa roxburghii Tratt dry wine (RRT-DW) made from Rosa roxburghii Tratt juice (RRTJ) was pro- duced in this study. With its alcoholic strength 13.46°, surge content 3.7 g/L, and acids content 8.37 g/L, it had good properties and typical Rosa roxburghii Tratt flavor. Effective compound in Rosa roxbttrghii Tratt dry wine and Ro- sa roxburghii Tratt juice were detected, such as amino acids, alcohohc strength, surge content, total acid, pH value, vitamin C, polyphenols, flavonoids. The results showed that there were 11 types of amino acids in Rosa roxburghii Tratt dry wine, 5 of them were essential, and contained 52.71% of amino acids from Rosa roxburghii Tratt juice. The acids of Rosa roxburghii Tratt dry wine decreased 2.76 g/L, compared with those of Rosa roxburghii Tratt juice, and the rang of pH value was from 3.52 to 4.10. Vitamin C contained 73.48 % of its content in Rosa roxburghii Tratt juice, and polyphenols contained 73.45 % , flavonoids contained 87.54 % , which were relatively stable during the fermentation process.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第10期123-127,共5页
Food and Fermentation Industries
基金
黔科合重大专项[2013]6006-2
黔科合计Z字[2012]4001号
关键词
刺梨干酒
刺梨原汁
发酵
氨基酸
VC
Rosa roxburghii Tratt dry wine, Rosa roxburghiiTtratt juice, fermentation, amino acid, vitamin C