燕麦米酒发酵工艺优化及其抗氧化活性研究

Optimization of fermentation process and antioxidant activity of oat rice wine

采用燕麦(Avena sativa L.)和糯米(Oryza sativa)为主要原料发酵制备燕麦米酒。为优化燕麦米酒发酵工艺,将燕麦粉液化后加入米酒发酵,同时以感官评分和酒精度为评价指标,通过单因素试验及响应面法优化燕麦米酒发酵条件,并对其品质指标及抗氧化活性进行分析。结果表明,与添加燕麦仁半固态发酵制备的米酒相比,燕麦粉液化后发酵制备的米酒出酒率提高40.6%。燕麦米酒最佳发酵条件为燕麦汁添加量21%,发酵时间4.5 d,酵母菌接种量0.15%,发酵温度31℃。在此优化条件下,燕麦米酒风味口感俱佳,具有独特的燕麦香味,感官评分为89分,酒精度为8.00%vol,总多酚含量为0.69 g/L,还原糖含量为37.40 g/L,总酸含量为5.92 g/L,非糖固形物含量为13.70 g/L,其各项理化指标均符合相关标准要求。抗氧化研究结果表明,燕麦米酒的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)自由基清除率,铁离子还原能力(FRAP)分别为纯糯米酒的1.08倍、1.31倍、1.69倍,其抗氧化能力优于纯糯米酒。

Oat rice wine was prepared using oats(Avena sativa L.)and glutinous rice(Oryza sativa).In order to optimize the fermentation process of oat rice wine,oat flour was liquefied and added to rice wine for fermentation.Using sensory score and alcohol content as evaluation indexes,the fermentation conditions of oat rice wine were optimized by single factor tests and response surface method,and the quality index and antioxidant activity were analyzed.The results showed that compared with the rice wine prepared by semi-solid fermentation with oat kernel,the yield of rice wine prepared by fermentation with oat flour after liquefaction increased 40.6%.The optimal fermentation conditions of oat rice wine were as follows:oat juice addition 21%,fermentation time 4.5 d,yeast inoculum 0.15%,and temperature 31℃.Under the optimized conditions,the oat rice wine had excellent flavor and taste,with unique oat flavor,the sensory score was 89,alcohol content was 8.00%vol,the contents of total polyphenol,reducing sugar,total acid,non-sugar solid were 0.69 g/L,37.40 g/L,5.92 g/L,13.70 g/L,respectively,and other physicochemical indexes were all in line with the relevant standards.The results of antioxidant study showed that the free radical scavenging rate of 1,1 diphenyl-2-trinitrophenylhydrazine(DPPH),2,2-diazo-di-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)and iron ion reducing capacity(FRAP)of oat rice wine were 1.08 times,1.31 times and 1.69 times of pure rice wine,respectively.The antioxidant ability was better than pure glutinous rice wine.