摘要
脐橙,由于其肉质可口且含有多种促进健康的功效成分而深受人们的喜爱。随着脐橙逐渐从传统鲜食向精深加工和产业化方向转变,将脐橙酿制成果酒是脐橙精深加工的重要方式。目前,我国脐橙果酒的产业化主要受到产品质量的制约。因此,本文主要研究不同酵母菌对脐橙果酒品质的影响,利用6种不同的酵母(拉曼德LAB酵母、拉曼德R212酵母、安琪甜酒曲、葡萄酒果酒酵母、安琪果酒酵母、AC-4酵母)酿制脐橙果酒,通过理化指标(酒精度、pH值、可溶性固形物)、功效成分(黄酮、多酚和果胶)和感官评价3个方面的研究,发现用拉曼德R212酵母酿制脐橙果酒在香气、滋味、色泽等人工感官综合评价最佳,而安琪甜酒曲发酵的脐橙果酒中果胶的含量最高,在健康促进方面具有较大潜力。该研究对未来柑橘加工产业的发展具有重要意义。
Navel oranges are widely favored for their delicious taste and various health benefits.As navel oranges gradually shift from traditional fresh food to deep processing and industrialization,brewing fruit wine from navel oranges is an important way of deep processing navel oranges.Currently,the industrialization of navel orange fruit wine in China is limited mainly by the quality of the product.Therefore,this paper mainly studied the effects of different yeasts on the quality of navel orange fruit wine.Six different yeasts(Lalvin LAB,Lalvin R212,Angel sweet wine yeast,wine yeast,Angel yeast,AC-4 yeast) were used to brew navel orange fruit wine.The study is conducted through three aspects:physicochemical indicators(alcohol,pH value,soluble solids),functional components(flavonoids,polyphenol and pectin),and sensory evaluation.It was found that Lalvin R212 yeast was the best no matter in aroma,taste,or color preference.Additionally,the navel orange fruit wine fermented with Angel Sweet Wine Yeast had the highest content of pectin,which means great potential in health-promoting aspect.This result is of significance for the future development of the citrus industry.
作者
王彪
刘佳烙
钱跃飞
高涛
余有贵
王凤
WANG Biao;LIU Jialuo;QIAN Yuefei;GAO Tao;YU Yougui;WANG Feng(Shaoyang University,Shaoyang 422000,China)
出处
《食品安全导刊》
2023年第35期147-152,共6页
China Food Safety Magazine
基金
湖南省自然科学基金青年基金项目(2022JJ40410)
湖南省普通高等学校科技创新团队支持项目资助(湘教通[2023]233号)
研究生科研创新项目《脐橙果酒副产物的开发与利用》(CX2022SY079)。
关键词
黄酮
果胶
健康
感官评价
flavonoids
pectin
health
sensory evaluation
