摘要
以五味子果渣为原料,研究发酵条件对五味子果渣饮料酒精度及感官品质的影响;通过响应面试验优化其发酵工艺条件,确定五味子果渣低醇饮料发酵的优化工艺参数,分析得到低醇饮料的主要成分。结果表明:调节初始pH至4.0,酵母接种量6%,发酵温度28℃,发酵时间72 h,即可得到五味子果渣低醇饮料;该饮料富含木质素、多糖、花色苷等生理活性物质。在优化的发酵条件下加工的五味子果渣低醇饮料含糖量为2.12%,pH为3.89,酒精度为1.20%vol,感官评分为94分。此饮料澄清透明,色泽酒红,果香、发酵香与醇香浓郁。
The purpose of this study was to investigate the effect of the fermentation conditions on the alcohol content and sensory properties of product of Schisandra chinensis pomace low-alcohol beverage.Response surface methodology was used to optimize the fermentation conditions of Schisandra chinensis pomace low-alcohol beverage.The optimum fermentation parameters were determined,and the main components of low-alcohol beverage were obtained.The results showed that the initial pH was adjusted to 4.0,the yeast inoculation volume was 6%,the fermentation temperature was 28℃,and the fermentation time was 72 h.The beverage was rich in active substances such as lignin,polysaccharide and anthocyanin.Under the optimal fermentation conditions,the sugar content of Schisandra chinensis pomace low-alcohol beverage was 2.12%,pH was 3.89,alcoholicity was 1.20%vol,and sensory quality score was 94.It was clear and transparent,deep red with strong aromas of purple yam and fermentation flavor.
作者
张晟
马雪
李杨
郭丽
ZHANG Sheng;MA Xue;LI Yang;GUO Li(College of Food and Pharmaceutical Engineer,Suihua University,Suihua 152061)
出处
《食品工业》
CAS
北大核心
2020年第6期175-179,共5页
The Food Industry
基金
绥化学院科研创新团队(SIT04B008)
优秀创新团队建设项目(KYYWF10236180301)。
关键词
五味子果渣
发酵
低醇饮料
响应面分析
Schisandra chinensis pomace
fermentation
low-alcohol beverage
response surface methodology
