摘要
为酿造一种新型米醋,在原有的米醋酿造过程中添加桔梗粉末,形成新型的米醋并对其品质进行分析。采用单因素法筛选最佳酿造方法,其品质评价指标包括还原糖、总糖、蛋白质、多酚、黄酮、皂苷的含量、菌落数、DPPH自由基、羟自由基、超氧阴离子自由基的清除能力和米醋的还原能力。结果表明:糯米与桔梗粉末以10∶3混匀,加入占糯米与桔梗总质量0.4%的甜酒曲,在30℃下进行酒精发酵,酒精度达到7.2%终止发酵,接种10%醋酸菌,在32℃的生化培养箱中发酵72 h得到的桔梗米醋品质最佳,其中,还原糖含量为5.58%,总糖含量为22.06%,蛋白质含量为8.39%,黄酮含量为4.65%,多酚含量为4.37%,皂苷含量为0.50%,总灰分含量为0.29%,DPPH自由基清除率为2.48%,羟自由基清除率为9.07%,超氧阴离子自由基清除率为75.52%,具有一定的还原能力,活菌数为8.4×10^(7) CFU/mL,酒精度为1.5%,pH为5.0。试验结果显示:桔梗米醋的营养成分丰富,抗氧化能力强,此实验数据可为新型米醋的研发提供参考。
In order to brew a new type of rice vinegar,Radix platycodonis powder is added in the brewing process of original rice vinegar to form a new type of rice vinegar and its quality is analyzed.Single factor method is used to screen the best brewing method.The quality evaluation indexes include the content of reducing sugar,total sugar,protein,polyphenols,flavonoids,saponins,colony number,scavenging ability of DPPH radical,hydroxyl radical and superoxide anion radical,and reducing ability of rice vinegar.The results show that glutinous rice and Radix platycodonis powder are mixed at 10∶3,adding sweet liquor koji which accounts for 0.4%of the total mass of glutinous rice and Radix platycodonis,being fermented at 30℃,the fermentation is stopped when the alcohol content reaches 7.2%,the best quality of rice vinegar is obtained by inoculating 10%acetic acid bacteria and fermenting for 72 h in a biochemical incubator at 32℃.Among which,reducing sugar content is 5.58%,total sugar content is 22.06%,protein content is 8.39%,flavonoids content is 4.65%,polyphenols content is 4.37%,saponins content is 0.50%,total ash content is 0.29%,DPPH radical scavenging rate is 2.48%,hydroxyl radical scavenging rate is 9.07%,the scavenging rate of superoxide anion radical is 75.52%,has certain reducing ability,the viable bacteria number is 8.4×107 CFU/mL,the alcohol content is 1.5%,and the pH value is 5.0.The results show that Radix platycodonis rice vinegar is abundant in nutrients and has strong antioxidant capacity.The experimental data could provide reference for the research and development of new-type rice vinegar.
作者
时培宁
尹娴婷
刘硕秋
贺羽
王帅
SHI Pei-ning;YIN Xian-ting;LIU Shuo-qiu;HE Yu;WANG Shuai(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Key Construction Laboratory of Food Resources Development and Quality Safe in Jiangsu Province,Xuzhou University of Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2021年第9期95-100,116,共7页
China Condiment
基金
江苏省科技计划项目(SZ-XZ202029)
徐州市重点研发计划(KC20045)
2021大学生创新创业训练计划项目(XCX2021170,XCX2021175,XCX2021183)。
关键词
米醋
桔梗
酿造方法
品质分析
rice vinegar
Radix platycodonis
brewing method
analysis of quality
