摘要
为提高薏米酒醪的品质和功能特性,对3株非酿酒酵母在薏米酒醪中的发酵性能进行综合表征。测定产β-葡萄糖苷酶能力差异及薏米酒醪发酵过程中酒精度、总糖、pH、总酸、总黄酮、总多酚和抗氧化活性的动态变化。结果表明,3株非酿酒酵母产β-葡萄糖苷酶的能力均强于酿酒酵母,且不同非酿酒酵母发酵36h后的酒精度、总糖、pH、总酸、总黄酮、总多酚及抗氧化活性各有差异。克鲁维毕赤酵母更适合发酵薏米酒醪,发酵36 h后,其酒精度、总糖含量、总黄酮含量、总多酚含量、DPPH自由基清除率和总抗氧化能力分别为32.12g/L、35.45g/L、69.12mg/L、730.11mg/L、73.22%和1.42mmol/L,显著高于其他2株非酿酒酵母和酿酒酵母(P<0.05)。综上,本研究为改善薏米酒醪品质和功能特性提供数据基础和理论依据。
To improve the quality and functional property of Coix seed wine mash,the fermentation performance of three different non-Saccharomyces cerevisiae strains were comprehensively characterized in Coix seed wine mash.The differences in β-glucosidase activity among different yeasts,the dynamic changes in the content of alcohol,total sugar,p H,total acid,total flavonoids,total polyphenols and antioxidant activity during fermentation of Coix seed wine mash were determined.The results showed that theβ-glucosidase activity of the three non-Saccharomyces cerevisiae were stronger than that of Saccharomyces cerevisiae,and the alcohol content,total sugar,pH,total acid,total flavonoids,total polyphenols and antioxidant activities of non-Saccharomyces cerevisiae were different after 36h fermentation.Pichia kluyveri was more suitable for fermenting Coix seed wine mash.After 36h fermentation,the alcohol content,total sugar content,total flavonoid content,total polyphenol content,DPPH free radical scavenging rate and total antioxidant capacity of Coix seed wine mash fermented by Pichia kluyveri were 32.12g/L,35.45g/L,69.12mg/L,730.11mg/L,73.22% and 1.42mmol/L,respectively,which were significantly higher than the other two strains of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae(P<0.05).In conclusion,this study provides a data basis and theoretical basis for improving the quality and functional properties of Coix seed wine mash.
作者
李静
LI Jing(College of Food Engineering,Henan Industry and Trade Vocational College,Zhengzhou 451191)
出处
《中国食品添加剂》
CAS
北大核心
2022年第6期45-52,共8页
China Food Additives
基金
河南工业贸易职业学院2020年度教科研项目(2020JKY044)。
关键词
非酿酒酵母
薏米
发酵
酒醪
特性
抗氧化
non-Saccharomyces cerevisiae
Coix seed
fermentation
wine mash
characterization
antioxidant
