摘要
为了提高传统醋蛋液的风味,该研究以四川晒醋和鸡蛋为主要原料,以蜂蜜、浓缩玫瑰汁、罗汉果代糖、外源蛋白酶为辅料,通过单因素试验进行条件优化,从而确定最佳的醋蛋口服液制备工艺。结果表明,通过浸泡、酶解两步法之后,醋蛋液中酸溶蛋白含量提高了280%,醋蛋酶解液对OH^(-)自由基、DPPH自由基和ABTS^(+)自由基的清除率分别达到67.12%、76.36%和99.43%。最终确定了玫瑰风味醋蛋口服液的配方为醋蛋酶解液25%、糖10%、浓缩玫瑰汁2%、蜂蜜3%、饮用水60%。按照上述工艺和配方制得的醋蛋口服液澄清透明,酸甜口味协调,且具有明显的花香味。该研究成果可为食醋产品的研发提供新的思路和方法。
In order to improve the flavor of traditional vinegar-egg liquid,in this study,with Sichuan sun vinegar and eggs as the main raw materials,honey,concentrated rose juice,Siraitia grosvenorii sugar substitute and exogenous protease as the auxiliary materials,the optimal preparation process of vinegar-egg oral liquid is determined through the optimization of conditions by single factor test.The results show that after the two-step method of soaking and enzymatic hydrolysis,the content of acidsoluble protein in vinegar-egg liquid increases by 280%,the scavenging rates of vinegar-egg enzymatic hydrolysate on OH-free radical,DPPH free radical and ABTS+free radical are 67.12%,76.36%and 99.43%respectively.Finally,the formula of rose flavor vinegar-egg oral liquid is determined as follows:vinegar-egg enzymatic hydrolysate is 25%,sugar is 10%,concentrated rose juice is 2%,honey is 3%and drinking water is 60%.The vinegar-egg oral liquid prepared according to the above process and formula is clear and transparent,with harmonious sweetness and sourness and obvious flower aroma.The results can provide new ideas and methods for the development of vinegar products.
作者
彭中旭
李丽
刘军
江志聪
凌生隆
杨山芮
PENG Zhong-xu;LI Li;LIU Jun;JIANG Zhi-cong;LING Sheng-long;YANG Shan-rui(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China;Sichuan Yibin Sipo Vinegar Industry Co.,Ltd.,Yibin 644000,China)
出处
《中国调味品》
CAS
北大核心
2023年第12期53-58,共6页
China Condiment
基金
四川省科技厅项目(2021ZHCG0053)。
关键词
玫瑰
醋蛋口服液
浸泡
酶解
抗氧化
rose
vinegar-egg oral liquid
soaking
enzymatic hydrolysis
antioxidation
