摘要
以鲜醋糟为主料栽培榆黄蘑后得到的醋菌糠残渣含有较高的营养价值,因栽培基质中未添加非食用成分,被用于部分替代酿醋原料以制备功能性食醋。研究发现:在酿醋工艺中以榆黄蘑醋菌糠替代50%麸皮,食醋出品率可达2.87kg/kg,总酚含量可达1.92 mg/mL,总黄酮含量为1.44 mg/mL,DPPH清除率为82.5%,均高于不添加醋菌糠的对照组,其中食醋出品率和总酚含量分别提高了17%和27%。实验结果说明榆黄蘑醋菌糠用于功能性食醋酿造是切实可行的,能有效提高食醋的出品率和抗氧化能力。
The fungus chaff of Pleurotus citrinipileatus Sing planted with the fresh vinegar residues has high nutritional value.In this study,partly replacement of wheat bran by fungus chaff as material for vinegar brewing is investigated.The results show that with the addition of 50% fungus chaff,the production yield of vinegar can reach 2.87 kg/kg,the total phenols content can reach 1.92 mg/mL, the flavonoids content is 1 .44 mg/mL and the DPPH scavenging rate is 82 .5%,which are all higher that those of control group without addition of fungus chaff.The vinegar yield and the total phenols content are increased by 17% and 27% respectively.The results suggest that 50% replacement of wheat bran by fungus chaff for vinegar brewing is feasible and can increase the yield and antioxidant activity of vinegar.
出处
《中国调味品》
CAS
北大核心
2015年第11期43-45,共3页
China Condiment
基金
四川省科技支撑计划项目(2013GZX0161)
关键词
醋糟
醋菌糠
食醋出品率
抗氧化能力
vinegar residues
fungus chaff
vinegar yield
antioxidant activity
