蛹虫草人参发酵饮料研制及其抗氧化活性研究

Development of Cordyceps Militaris and Ginseng Fermented Beverage and Its Antioxidant Activity

本研究以蛹虫草和人参作为原料,益生菌作为发酵剂,蔗糖、柠檬酸、黄原胶作为辅料,研制出一款蛹虫草人参发酵饮料。在单因素试验基础上,采用响应面试验对蛹虫草人参发酵饮料的配方进行优化,分析了饮料的抗氧化活性。结果表明,该饮料的最佳配方是蛹虫草人参发酵液13.04%,蔗糖最优添加量1.48%,柠檬酸最佳添加量0.20%,黄原胶添加量0.09%,在此配方条件下预测感官评分为89.68分。饮料呈现淡黄色、酸甜可口、具有蛹虫草和人参特有的香味、浓稠度适中、感官风味较佳。微生物检测指标符合相关标准,该饮料对DPPH自由基、羟基自由基和超氧阴离子的最大清除率分别达到89.97%、64.89%和52.17%,对Fe^(3+)的还原能力最大可达42.8%,表明蛹虫草人参饮料具有较好的抗氧化能力。

A Cordyceps militaris and ginseng fermented beverage was developed by using Cordyceps militaris and ginseng as raw materials,probiotics as starter culture,sucrose,citric acid and xanthan gum as auxiliary materials.On the basis of single factor test,response surface test was used to optimize the formulation of Cordyceps militaris and ginseng fermented beverage,and the antioxidant activity of the beverage was analyzed.The results showed that the optimal formula of the beverage was Cordyceps militaris and ginseng fermentation broth 13.04%,the optimal amount of sucrose was 1.48%,the optimal amount of citric acid was 0.20%,and the optimal amount of xanthan gum was 0.09%.Under this theoretical basis,the sensory score was 89.68.Under these formulation conditions,the beverage presents light yellow,sweet and sour,with the unique fragrance of Cordyceps militarisand ginseng,moderate consistency,and good sensory flavor.The maximum scavenging rate of DPPH free radical,hydroxyl free radical and superoxide anion of the beverage reached 89.97%,64.89%and 52.17%,respectively,and the maximum reduction ability of Fe^(3+) reached 42.8%,indicating that the Cordyceps militaris and ginseng fermented beverage had good antioxidant capacity.