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- Title
响应面法优化枸杞果醋醋酸发酵工艺.
- Authors
孟芳; 兰亚杰; 冀权; 罗正勇; 勉海荣; 张惠玲; 田晓菊
- Abstract
Lycium barbarum vinegar was brewed with dried fruits of L. barbarum. The strains that suitable for alcoholic fermentation and acetic acid fermentation of L. barbarum vinegar were selected. The optimal process conditions of acetic acid fermentation were determined by single factor tests and response surface tests, and the clearance rates of L. barbarum vinegar on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) free radical were investigated. The results showed that the most suitable commercial strains were Saccharomyces cerevisiae S37 and acetic acid bacteria (HuNiang 1.01). The optimal fermentation process conditions of acetic acid were obtained as follows: fermentation temperature 30 ℃, HuNiang 1.01 inoculum 6%, and initial pH 5.5. Under these optimal conditions, the acidity of L. barbarum vinegar was 4.93 g/100 ml, and sensory score was 83.5. The L. barbarum vinegar had dark brown color, moderate acidity, with strong fruit vinegar flavor and fragrance of L. barbarum. When the mass concentration of L. barbarum vinegar was 2.5 mg/ml, the scavenging rates of DPPH and ABTS+ radical were 70.56% and 69.54%, respectively, indicating that L. barbarum vinegar had certain antioxidant capacity in vitro.
- Subjects
ACETOBACTER; ACETIC acid; FRUIT flavors &; odors; FLAVOR; FERMENTATION; DRIED fruit
- Publication
China Brewing, 2023, Vol 42, Issue 6, p218
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.035