响应面法优化大果山楂红枣复合果酒发酵工艺及其抗氧化活性分析

Optimization of Fermentation Technology of Malus doumeri(Bois)Chevalier and Zizyphus jujube Mill.Compound Fruit Wine by Response Surface Methodology and Its Antioxidant Activity Analysis

为了开发出一种新型复合果酒酿造工艺技术并对其抗氧化活性进行分析。以药食同源食品大果山楂和红枣为原料制备复合果酒,通过单因素实验和响应面试验优化大果山楂红枣复合果酒的发酵工艺,并对其体外抗氧化能力进行测定。结果表明,最佳发酵工艺参数为:大果山楂汁与红枣汁质量比1:2,初始糖度21°Bx,酵母菌接种量0.3%,发酵温度19℃,SO_(2)添加量55 mg/L,发酵时间7 d。在此条件下酿制的复合果酒呈浅黄色,无杂质,酒体醇厚,爽口怡悦,具有大果山楂和红枣特有的香味,酒精度为11.50%vol±0.10%vol,可溶性固形物7.80%±0.0.08%,总糖为3.40±0.13 g/L,总酸为7.13±0.03 g/L,干浸出物为22.40±0.15 g/L,二氧化硫为0.074±0.006 g/L,感官评分为93.80±0.40,且其理化及卫生指标均达到果酒的国家标准。同时,复合果酒对DPPH·和ABTS^(+)·的最大清除率可分别达到85.7%和88.8%,抗氧化能力明显高于复合果汁略低于V_(C)。本项研究所开发出来的加工工艺技术酿制出来的复合果酒风味独特,且具有较好的抗氧化活性,可为大果山楂和红枣的开发应用提供科学依据。

In order to develop a new brewing technology of compound fruit wine and analyze its antioxidant activity,the compound fruit wine was prepared from Malus doumeri(Bois)Chevalier and Ziziphus jujube Mill.as main raw material,the medicine-food homologous foods,and fermentation process of it was optimized through single factor experiments and response surface test,as well as its antioxidant capacity in vitro was measured.The results showed that the best fermentation technology parameter were as follows:Malus doumeri(Bois)Chevalier juice and Ziziphus jujube Mill.juice mass ratio was 1:2,with initial sugar content 21°Bx,yeast inoculum 0.3%,fermentation temperature 19℃,SO_(2)addition 55 mg/L,and fermentation time 7 d.On this condition,the compound fruit wine was light yellow with mellow body and no impurities,provided with the unique fragrance of Malus doumeri(Bois)Chevalier and Ziziphus jujube Mill.,both refreshing and pleasant.The alcohol content of compound fruit wine was 11.50%vol±0.10%vol,the soluble solid content was 7.80%±0.08%,the sugar content was 3.40±0.13 g/L,the acid content was 7.13±0.03 g/L,the extraction content was 22.40±0.15 g/L,the SO_(2)content was 0.074±0.006 g/L,the sensory score was 93.80±0.40,and its physicochemical and hygiene indicators reached the national standard of fruit wine.Meanwhile,the maximum scavenging capacity of DPPH·and ABTS^(+)·could reach 85.7%and 88.8%,respectively,and the antioxidant capacity was significantly higher than that of compound juice,but less than that of vitamin C.The compound fruit wine developed by this study has a unique flavor and a good specific antioxidant activity,which would provide a scientific basis for the development and application of Malus doumeri(Bois)Chevalier and Ziziphus jujube Mill.