摘要
该文制备3种不同糖源(蜂蜜、黄冰糖、不添加糖源)发酵蓝莓酒,对可溶性固形物、酒精度、pH值、总酸等理化指标以及酚类物质、色度、抗氧化性能进行测定并进行感官评分,采用相关性分析和主成分分析对3种蓝莓酒的15个指标进行综合评价。结果表明,蜂蜜蓝莓酒的理化指标均符合标准,酒精度为11.6%vol,总多酚含量为2.33 g/L,总黄酮含量为393.81 mg/L,花青素含量为378.27 mg/L,色度为6.71,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率达到80.01%,铁离子还原能力(ferric ion reducing antioxidant power,FRAP)达到0.88 mmol/L,感官评分高,整体品质处于较高水平。综合评价结果表明,蜂蜜蓝莓酒整体水平好、具有蓝莓酒的典型性、营养保健功效突出。
The blueberry wine fermented with honey and brown sugar as the sugar source and without added sugar source was prepared in this paper.Physical and chemical indicators such as soluble solids,alcohol degree,pH value,and total acid were detected.The phenolic substances,chromaticity,and antioxidant properties were determined,and the sensory evaluation was conducted.Correlation analysis and principal component analysis were used to investigate 15 indicators of blueberry wine in three fermentation processes and made a comprehensive evaluation.The results showed that the physical and chemical indicators of honey blueberry wine were all in line with the standards.The alcohol degree was 11.6%vol,total phenol content was 2.33 g/L,total flavonoid content was 393.81 mg/L,anthocyanin content was 378.27 mg/L,and chromaticity was 6.71.The 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacity was 80.01%,and the ferric ion reducing antioxidant power(FRAP)was 0.88 mmol/L.The sensory score was high,and the overall quality of the honey blueberry wine was at a high level.The comprehensive evaluation results showed that the overall level of honey blueberry wine was good,with the typicality of blueberry wine and prominent nutritional and health-care effects.
作者
唐梅霖
张爱华
曾令文
TANG Mei-lin;ZHANG Ai-hua;ZENG Ling-wen(School of Petrochemical Engineering,Changzhou University,Changzhou 213164,Jiangsu,China;Institute of Urban&Rural Mining,Changzhou University,Changzhou 213164,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第1期60-67,共8页
Food Research and Development
基金
2021年江苏省研究生培养创新工程研究生科研与实践创新计划项目(SJCX21-1219)。
关键词
蓝莓酒
发酵工艺
品质分析
相关性分析
主成分分析
blueberry wine
fermentation method
quality analysis
correlation analysis
principal component analysis
