摘要
目的:改善传统红薯糯米酒的风味和功效,优化松针红薯糯米酒的发酵工艺,并对其理化指标和抗氧化活性进行评价。方法:在传统红薯米酒发酵基础上,采用单因素实验和响应面试验对发酵条件进行优化。考察了松针添加量、初始糖度、发酵时间、酵母添加量、料液比和发酵温度等因素对发酵过程的影响,对最优发酵工艺下所得松针红薯糯米酒的理化指标进行评价,并通过1,1-二苯基-2-苦肼基(DPPH)和2,2'-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)阳离子自由基清除实验评估其抗氧化活性。结果:优化后的发酵条件为松针添加量3.3%,初始糖度22.5°Bx,发酵时间7 d,酵母添加量0.20%,料液比1:3(g/mL),发酵温度30℃。在此条件下,松针红薯糯米酒的总糖含量为12.5 g/L,酒精含量为17.6%,氨基酸态氮含量为0.58 g/L。产品呈淡黄透明色泽,具有特有的松针草本香气,且满足理化及微生物安全标准。抗氧化能力方面,松针红薯糯米酒对DPPH自由基和ABTS+自由基的清除率分别高达87.2%和90.3%,显著优于传统红薯糯米酒(P<0.05)。结论:本研究确定的优化发酵工艺,不仅提升了松针红薯糯米酒的风味,还显著增强了其抗氧化性能。该工艺对促进传统红薯糯米酒的创新和升级具有实际应用价值,为植物性辅料在酒类产品中的应用提供了新的思路。
Objective:In order to improve the flavor and efficacy of traditional sweet-potato glutinous rice wine,optimize the fermentation process of pine-needle sweet-potato glutinous rice wine and evaluate its physicochemical indexes and antioxidant activity.Methods:Based on the traditional fermentation of sweet-potato rice wine,the fermentation conditions were optimized using a single-factor experiment and the response surface method.The effects of pine-needle addition,initial sugar content,fermentation time,yeast addition,solid-liquid ratio,and fermentation temperature on the fermentation process were investigated.The physicochemical indexes of the pine-needle sweet-potato glutinous rice wine obtained under the optimal fermentation conditions were evaluated.In addition,its antioxidant activity was analyzed by 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate)(ABTS)cation free radical scavenging experiments.Results:The optimized fermentation conditions were as follows:pine needle mass addition of 3.3%,initial sugar content of 22.5°Bx,fermentation time of 7 d,yeast mass addition of 0.20%,solid(raw material mass):liquid(distilled water volume)ratio of 1:3(g/mL),and fermentation temperature of 30℃.Under these conditions,the resulting pine-needle sweet-potato glutinous rice wine had a total sugar content of 12.5 g/L,alcohol content of 17.6%,and amino acid nitrogen content of 0.58 g/L.The resulting product exhibited a light-yellow transparent appearance with a unique pine-needle herb aroma.Moreover,it satisfied physical,chemical,and microbial safety standards.In terms of antioxidant capacity,the scavenging rates of the DPPH and ABTS+free radicals of the pine-needle sweet-potato glutinous rice wine were as high as 87.2%and 90.3%,respectively,which were significantly higher than those of traditional sweet-potato glutinous rice wine(P<0.05).Conclusion:The optimized fermentation process developed in this study improved the flavor of pine-needle sweet-potato glutinous rice wine and significantly enhanced its antioxidant properties.Therefore,this process has practical application value for promoting the innovation and upgrading of traditional sweet-potato glutinous rice wine and providing new ideas for the application of plant excipients in wine products.
作者
尤洁
谢茹胜
吴伟斌
YOU Jie;XIE Rusheng;WU Weibin(Department of Pharmacy,Fujian Vocational College of Bioengineering,Fuzhou 350007,China)
出处
《食品工业科技》
北大核心
2025年第4期185-193,共9页
Science and Technology of Food Industry
基金
福建省自然科学基金项目(2021J01348)
福建省教育厅高水平药学专业群建设项目(A类)。
关键词
松针
红薯
糯米酒
发酵工艺优化
抗氧化活性
pine-needle
sweet-potato
glutinous rice wine
optimization of fermentation process
antioxidant activity
