摘要
该研究比较了5种大宗水果分别与紫薯混合发酵对酒体品质及风味的影响,以期解决紫薯酒风味单一且品质欠佳等问题。结果表明紫薯与香蕉混合发酵酒、紫薯与脐橙混合发酵酒具有甲醇含量低,酒精和总酸含量较高等优点。与市售紫薯酒相比,不同水果与紫薯混合发酵对紫薯酒感官评分都有较明显的提高。挥发性成分检测结果显示,相比单一紫薯发酵酒,添加香蕉、脐橙混合发酵增加了挥发性成分的种类,其中添加香蕉混合发酵增加最多;气相色谱—质谱定量分析表明,香蕉混合发酵显著增加了酒中的酯类物质含量,并赋予其显著的果香和花香特征。此外,对不同紫薯酒体外抗氧化功能分析表明,紫薯与脐橙混合发酵酒中黄酮、花色苷、多酚含量与单一紫薯发酵酒较为接近,且其DPPH自由基、ABTS阳离子自由基清除率相对较高。总体上,该研究表明香蕉和脐橙更适宜与紫薯混合发酵,其分别具有改善风味和维持较高抗氧化功能的潜力,为紫薯果蔬混合发酵酒的开发与利用提供了一定理论依据。
To solve the problems of single flavor and poor quality of purple sweet potato wine,the effects of mixed fermentation of five kinds of bulk fruits with purple sweet potato on the quality and flavor of wine were compared in this study.Results showed that the mixed fermentation wine of purple sweet potato and banana,and the mixed fermentation wine of purple sweet potato and navel orange had the advantages of low methanol content,high alcohol and total acid content.Compared with the commercial purple sweet potato wine,the mixed fermentation of different fruits and sweet purple potato had a significant improvement in the sensory scores of purple sweet potato wine.The results of volatile components detection showed that compared with the single purple sweet potato fermented wine,the mixed fermentation of banana and navel orange increased the types of volatile components,among which the mixed fermentation of banana increased the most.Quantitative analysis by gas chromatography-mass spectrometry showed that banana mixed fermentation significantly increased the content of esters in wine and endowed it with significant fruity and floral characteristics.In addition,in vitro antioxidant function analysis of different purple sweet potato wines showed that the contents of flavonoids,anthocyanins and polyphenols in the mixed fermented wine of purple sweet potato and orange were close to those of single purple sweet potato wine,and the DPPH free radical and ABTS cationic radical scavenging rates were relatively high.Overall,this study showed that banana and navel orange were more suitable for mixed fermentation with purple sweet potato.This study provided a theoretical basis for the development and utilization of mixed fermented wine purple sweet potato and fruits.
作者
宁珊珊
蔡思涵
孙武飞
何雨萍
罗雪琴
徐楚婷
邹文韬
汪卓
钟赛意
NING Shanshan;CAI Sihan;SUN Wufei;HE Yuping;LUO Xueqin;XU Chuting;ZOU Wentao;WANG Zhuo;ZHONG Saiyi(School of Food Science and Technology,Guangdong Key Laboratory of Aquatic Product Processing and Safety,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Marine Food Engineering Technology Research Center,Zhanjiang 524088,China;Guangdong Subtropical Fruit and Vegetable Processing Science and Technology Innovation Center,Zhanjiang 524088,China)
出处
《食品与发酵工业》
北大核心
2025年第17期175-183,共9页
Food and Fermentation Industries
基金
广东省科技专项资金农业技术攻关专题项目(2021A05198)
广东省高校科技创新团队项目(2021KCXTD021)
广东海洋大学科研启动经费项目(060302042403)
湛江市海洋青年人才项目(2024R3004)
广东海洋大学创新训练项目(CXXL2024020)。
关键词
紫薯
水果
发酵
抗氧化活性
风味
purple sweet potato
fruit
fermentation
antioxidant activity
flavour
