摘要
以秋香梨酒为原料,采用沪酿1.01醋酸菌,以总酸含量为指标,利用响应面法优化果醋醋酸发酵工艺,并评价果醋的抗氧化能力。结果表明:秋香梨果醋醋酸发酵的最佳工艺条件为醋酸菌接种量9.4%,发酵时间6d,发酵温度31℃,初始pH 4.5。此条件下得到的果醋色泽金黄,果香醇厚,其总酸含量为54.45g/L。秋香梨酒经醋酸菌发酵后,其DPPH自由基清除率、ABTS自由基清除率和Fe3+还原能力分别提高了21.17%,23.65%,30.23%,表明该果醋具有良好的抗氧化活性。
Taking the Qiuxiang pear wine as the raw materials,Huniang 1.01 acetic acid bacteria as the strain,and the total acid content as the index,the response surface methodology was used to optimize the fermentation process of fruit vinegar,and its antioxidant capacity was evaluated.The results showed that the optimum conditions for acetic acid fermentation of Qiuxiang pear vinegar were as follows:the inoculation amount of acetic acid bacteria was 9.4%,the fermentation time was 6 d,the fermentation temperature was 31℃,and the initial pH was 4.5.The fruit vinegar obtained under these conditions,which the total acid concentration was 54.45 g/L,was golden in color and fruity in aroma.The DPPH free radical scavenging rate,ABTS free radical scavenging rate and Fe3+reducing capacity of Qiuxiang pear vinegar fermented by acetic acid bacteria were increased by21.17%,23.65%and 30.23%,respectively.It indicated that the pear vinegar had a good antioxidant activity.
作者
颜飞翔
朱丹
牛广财
魏文毅
王思溥
YAN Fei-xiang;ZHU Dan;NIU Guang-cai;WEI Wen-yi;WANG Si-pu(Food College,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing,Heilongjiang 163319,China;College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)
出处
《食品与机械》
北大核心
2021年第4期184-188,225,共6页
Food and Machinery
基金
黑龙江八一农垦大学“三横三纵”平台支持计划项目(编号:PTJH201904)
黑龙江八一农垦大学研究生创新科研项目(编号:YJSCX-Y56)。
关键词
秋香梨
果醋
发酵工艺
抗氧化活性
Qiuxiang pear
fruit vinegar
fermentation process
antioxidant activity