糙米酵素果汁饮料的研制及其抗氧化活性

Development and Antioxidant Activity of Brown Rice Leaven and Juice Beverage

将糙米酵素加入到芒果和梨果汁中,经过一系列工艺制得营养丰富的糙米酵素果汁饮料。试验采用单因素试验和正交试验确定糙米酵素果汁饮料的最佳工艺参数,并对其抗氧化活性进行研究。结果表明:100 mL的糙米酵素果汁饮料中,糙米酵素添加量3%、芒果汁与梨汁体积比8︰2、白砂糖添加量12%、柠檬酸添加量12%,饮料的工艺效果最佳。糙米酵素果汁饮料中γ-氨基丁酸含量为0.211 3 mg/L,糙米酵素果汁饮料中谷胱甘肽含量为2.179mg/kg。清除DPPH自由基能力顺序为BHT>糙米酵素果汁饮料>未添加糙米酵素果汁饮料;清除超氧阴离子能力顺序为BHT>糙米酵素果汁饮料>未添加糙米酵素果汁饮料。

Adding brown rice leaven to mango and pear juice,after a series of processes,a nutritious and functional juice beverage was developed.The optimum process parameters of brown rice leaven juice beverage and its antioxidant activity was determined through single factor and orthogonal text.It was concluded that the optimum parameters were the addition of brown rice leaven was 3%,the volume ratio of mango to pear juice 8︰2,saccharose 15%,citric acid 12%in 100 mL juice beverage.The content ofγ-aminobutyric acid was 0.211 3 mg/L.The concentration of glutathione was 2.179 mg/kg in the beverage.The ability of DPPH radical scavenging was BHT>brown rice juice beverage>unadded brown rice juice beverage.The ability of scavenging against superoxide anion was BHT>brown rice juice beverage>unadded brown rice juice beverage.