沙棘原浆发酵功能饮料的研制及其品质特征和抗氧化活性评价

以沙棘原浆为原料,采用酒酒球菌进行苹果酸-乳酸发酵,并对发酵原浆进行调配,通过单因素试验和响应面试验、正交试验分别优化沙棘发酵功能饮料的发酵工艺及饮料配方,进一步对产品的理化指标、抗氧化活性及风味特征进行分析.结果 表明,沙棘原浆发酵最佳工艺参数为:接种量5.O％、发酵温度28℃、发酵时间6d、初始pH3.5,此条件下...

Preparation,Quality Characteristics and Antioxidant Activity Evaluation of Seabuckthorn Puree Fermented Functional Beverage

Using seabuckthorn puree as the raw material,the malo-lactic acid fermentation is carried out by O.enococcus,and the fermentation puree is prepared.The fermentation process and beverage formula of the seabuckthorn fermented functional beverage are optimized through single factor experiments,response surface experiments,and orthogonal experiments.The physical and chemical indicators,antioxidant activity and flavor characteristics of the product are further analyzed.The results showed that the optimal process parameters of seabuckthorn puree fermentation were as follows:inoculum amount 5.0%,fermentation temperature 28 ℃,fermentation time 6 d,initial pH 3.5,and the malic acid degradation rate reached 87.41% under these conditions.The optimal formula of seabuckthorn fermented functional beverage was:25% fermented seabuckthorn juice,2% honey,7% sugar,and the highest sensory score of the product was 89 points.The contents of total phenols and total flavonoids in seabuckthorn fermented beverages were 340.00 mg/L and 56.33 mg/L,respectively;hydroxyl radical and DPPH free radical scavenging ability was not significantly different from Vc (10 μg/mL),while ABTS free radical and superoxide anion free radical scavenging capacity and total antioxidant capacity were significantly higher than Vc (10 μg/mL).SOD enzyme activity was 935.48 U/mL,significantly higher than unfermented seabuckthorn puree.The electronic nose could accurately distinguish between seabuckthorn fermented beverage and sea buckthorn puree and 3 types of fermented juice beverages on the market,and the cumulative contribution rate of PCA is 98.3%.Electronic tongue analysis showed that compared with the puree,the sourness of seabuckthorn fermented beverage was reduced,and the sweetness and umami taste were improved.In summary,the developed seabuckthorn fermented beverage has unique flavor,suitable sweet and sour,and has high antioxidant activity.