青梅和蛹虫草培养基复合发酵酒的制备工艺及其抗氧化效果

Research on the Process and Antioxidant Effect of Compound Fermentation Wine of Green Plum and Cordyceps Militaris Medium

为开发出一种新型的青梅酒产品,减轻蛹虫草在栽培过程中因废弃培养基而产生的资源浪费和环境污染,促进青梅和蛹虫草产业可持续发展。采用青梅与蛹虫草培养基作为发酵原料,运用单因素试验和正交试验,研究筛选并提出青梅和蛹虫草培养基复合发酵酒的最佳工艺。结果表明,在A_(3)B_(3)C_(3)(青梅和蛹虫草培养基比例为7:3、初始糖度为25%、果胶酶进行酶解)条件下,制得的青梅和蛹虫草培养基复合发酵酒口味独特,营养丰富,香气馥郁,具有典型的青梅果香。酒精度为8.14%vol,感官评分92.83,对于ABTS+·自由基、亚硝基、DPPH自由基、超氧阴离子和羟基自由基的清除率均在90%以上,表现出很强的抗氧化能力。采用模拟体内实验初步探究了青梅和蛹虫草培养基复合发酵酒与胆酸盐结合的能力,结合率均高于60%,说明果酒具有良好的降血脂功效。

To develop a new type of green plum wine product,reduce resource waste and environmental pollution caused by abandoned culture media during the cultivation process of Cordyceps militaris,and promote the sustainable development of the green plum and Cordyceps militaris industries.Using green plum and cordyceps militaris medium as fermentation materials,single factor experiments and orthogonal experiments were used to study and propose the best process for the composite fermentation of green plum and Cordyceps militaris medium.The results showed that under the conditions of A_(3)B_(3)C_(3)(the ratio of green plum and Cordyceps militaris medium was 7:3,the initial sugar content was 25%,and the pectinase was enzymatically hydrolyzed),the compound fermented wine of green plum and Cordyceps militaris medium had unique taste,rich nutrition,rich aroma and typical green plum fruity aroma.The alcohol content was 8.14%vol,the sensory score was 92.83,and the scavenging rate of ABTS+·free radicals,nitroso,DPPH free radicals,superoxide anions and hydroxyl radicals was above 90%,showing strong antioxidant capacity.The ability of green plum and Cordyceps militaris medium compound fermentation wine to be combined with cholate salt was preliminarily explored by simulated in vivo experiments,and the binding rate was higher than 60%,indicating that fruit wine had good hypolipidemic effect.