摘要
为了探究桂圆绞股蓝发酵饮料的抗氧化活性以及风味品质,选择干酪乳杆菌(Lactobacillus casei)对桂圆绞股蓝复合提取液进行发酵,经过单因素试验、正交试验结合感官评价,优化桂圆绞股蓝发酵饮料工艺,并对其香气和滋味进行电子鼻和电子舌分析。结果表明,桂圆绞股蓝发酵饮料最佳发酵工艺条件为绞股蓝、桂圆提取液体积比2∶6,发酵剂接种量1.4%,发酵时间5 d,发酵温度39℃。在此优化条件下,桂圆绞股蓝发酵饮料感官评分、总黄酮、总酚、总酸含量和1,1-二苯基-2-苦基肼(DPPH)自由基清除率分别为89.30分、12.20μg/m L、2.78μg/m L、4.37 mg/m L及79.16%,其颜色参数L*值、a*值和b*值分别为2.33、35.44及29.93。电子鼻与电子舌检测响应值雷达图结果显示,发酵过程赋予了桂圆绞股蓝发酵饮料桂圆香味、独特的发酵香味及协调的酸味,丰富了发酵饮料的风味层次。综上,干酪乳杆菌发酵可以提高桂圆绞股蓝发酵饮料的风味品质。
To explore the antioxidant activity and flavor quality of fermented longan-Gynostemma pentaphyllum beverage,Lactobacillus casei was se-lected to ferment longan-G.pentaphyllum composite extract,and the fermentation process conditions of fermented longan-G.pentaphyllum beverage were optimized by single factor tests and orthogonal tests combined with sensory evaluation.Its aroma and taste were analyzed by electronic nose and electronic tongue.The results showed that the optimal fermentation process conditions of fermented longan-G.pentaphyllum beverage were obtained as follows:volume ratio of G.pentaphyllum to longan extract of 2:6,starter inoculum 1.4%,fermentation time 5 d and temperature 39℃.Under these optimal conditions,the sensory score,total flavonoids,total polyphenols,total acids contents,and 1,1-diphenyl-2-pyridineyl hydrazine(DPPH)free radical scavenging rate of fermented longan-G.pentaphyllum beverage were 89.30 points,12.20μg/ml,2.78μg/ml,4.37 mg/ml,and 79.16%,re-spectively.The color parameters of L* value,a* value,and b* value were 2.33,35.44,and 29.93,respectively.The radar chart results of the electronic nose and electronic tongue detection response values shown that the fermentation process endowed the fermented beverage of longan-G.pentaphyllum with longan aroma,unique fermentation aroma,and harmonious sourness,enriching the flavor layers of the fermented beverage.In summary,fermen-tation with L.casei could improve the flavor quality of fermented longan-G.pentaphyllum beverage.
作者
陈明珍
蒋倩嫔
石丹荣
黄艳
杨冬冰
李晶
胡德辉
CHEN Mingzhen;JIANG Qianpin;SHI Danrong;HUANG Yan;YANG Dongbing;LI Jing;HU Dehui(School of Pharmacy,Guangxi University of Chinese Medicine,Nanning 530200,China;Teaching Experiment and Training Center,Guangxi University of Chinese Medicine,Nanning 530200,China;National Experimental Teaching Demonstration Center for Traditional Chinese Medicine,Guangxi University of Chinese Medicine,Nanning 530200,China)
出处
《中国酿造》
北大核心
2025年第9期153-159,共7页
China Brewing
基金
广西中医药大学大学生科研训练课题项目(2023DXS27)。
关键词
桂圆
绞股蓝
干酪乳杆菌
发酵饮料
抗氧化
香气
滋味
longan
Gynostemma pentaphyllum
Lactobacillus casei
fermented beverage
antioxidant
aroma
taste
