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- Title
蓝莓-酸樱桃复合果醋的醋酸发酵工艺优化及抗氧化性研究.
- Authors
李广伟; 贾淇舒; 令狐克琴; 王琦; 于杰; 张卓睿
- Abstract
Using blueberry and sour cherry as raw material, the blueberry and sour cherry compound fruit vinegar was prepared. Taking the total acid, sensory scores and anthocyanins contents as evaluation index, the effects of Huniang 1.01 (Acetobacter pasteurianus) inoculum, alcohol content, fermentation temperature and time on the quality of compound fruit vinegar were investigated. On the basis of single factor test, response surface tests were carried out to determine the acetic fermentation process of blueberry-sour cherry compound fruit vinegar, and the quality index and antioxidant capacity of the vinegar were evaluated. The results showed that the optimal acetic fermentation process conditions were as follows: A. pasteurianus inoculum 10%, alcohol content 9%vol, fermentation temperature 30 ℃ and time 8 d. Under the optimal conditions, the total acid content of the compound fruit vinegar could reach (5.01±0.17) g/100 ml, anthocyanin content was (102.26±0.89) mg/100 ml and the sensory score was (87.00±0.42) points. The results of antioxidant experiment showed that the maximum DPPH radical scavenging rate could reach (94.1±0.22) %, the reducing power was (2.21±0.27) (OD700 nm value), indicating the antioxidant activity of the compound fruit vinegar was good.
- Subjects
SOUR cherry; OXIDANT status; VINEGAR; FRUIT quality; FRUIT; ALCOHOL drinking
- Publication
China Brewing, 2022, Vol 41, Issue 3, p180
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.03.031