肉桂酒酿酿造工艺优化及抗氧化活性研究

Optimization of brewing technology and antioxidant activity of cinnamon fermented glutinous rice

以珍珠糯米为原料,脱脂肉桂为辅料,研制具有一定抗氧化活性的肉桂酒酿。通过单因素试验考察肉桂提取物添加量、酒曲添加量、发酵温度、发酵时间对肉桂酒酿感官评分的影响,在单因素试验基础上,利用正交试验优化其酿造工艺,并测定肉桂酒酿的理化指标和抗氧化活性。结果表明,最佳肉桂酒酿酿造工艺为肉桂提取物添加量0.075%、酒曲添加量1.2%、发酵温度30℃、发酵时间3 d。在此优化条件下,酿制的肉桂酒酿感官评分为83.3分,固形物为40.2 g/100 g、还原糖为29.6 g/100 g、蛋白质为2.1 g/100 g、总酸为0.14 g/100 g、酒精度为1.2%vol,对2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)、1,1-二苯基-2-三硝基苯肼(DPPH)、羟基自由基清除率分别为100.0%、100.0%、35.79%。肉桂酒酿呈淡黄色,口感细腻,醇香绵甜,具有独特的肉桂风味和良好的抗氧化活性。

Using pearl glutinous rice as raw material and degreased cinnamon as auxiliary material,cinnamon fermented glutinous rice with certain antioxidant activity was prepared.The effects of cinnamon extract and Jiuqu addition,fermentation temperature and time on sensory scores of cinnamon fermented glutinous rice were investigated by single factor test.The brewing technology was optimized by using orthogonal test,and the physicochemical indexes and antioxidant activities of cinnamon fermented glutinous rice were determined.The results showed that the optimal brewing technology of cinnamon fermented glutinous rice were as follows:cinnamon extracts addition 0.075%,Jiuqu addition 1.2%,fermentation temperature 30℃and time 3 d.Under these optimal conditions,the sensory score of cinnamon fermented glutinous rice was 83.3 points,the solid was 40.2 g/100 g,reducing sugar was 29.6 g/100 g,protein was 2.1 g/100 g,total acid was 0.14 g/100 g,alcohol content was 1.2%vol.The scavenging rates of 2,2'-diazo-bis-(3-ethylbenzothiazolin-6-sulfonic acid)diammonium salt(ABTS),1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals were 100.0%,100.0%and 35.79%,respectively.The cinnamon fermented glutinous rice was light yellow,delicate in taste,mellow and sweet,with unique cinnamon flavor and good antioxidant activity.