摘要
以新鲜紫皮洋葱为原料,采用超声复合酶法提取洋葱中黄酮类物质,制备富黄酮提取液,并以其为发酵液进行富黄酮洋葱酒发酵。在单因素试验基础上,采用Plackett-Burman试验方法,优选对富黄酮洋葱酒黄酮增长率及酒精度影响显著的因素,进一步采用双值响应面法优化其发酵工艺。结果表明:每100mL富黄酮发酵液中添加2.5g洋葱粉,调pH 4.0,糖度19°Brix,发酵时间7d,装液量80%,接种量0.1%,该条件下黄酮增长率为48.76%,富黄酮洋葱酒中黄酮含量可达(1.24±0.06)g/kg,酒精度为11.1%(V/V)。所得富黄酮洋葱酒色泽微黄、清澈透明、口感醇正。
Fresh purple onions were used as material,ultrasound-assisted complex enzymatic method was used to extract total flavonoids from it.Then,the crude extracts were used as fermentation materials to fermente for flavonoid-rich onion wine.The growth rate of flavonoids and alcoholic content were used as indicators to evaluate the quality of onion wine.This experiment explored the impact of following factors on quality of onion wine,which includes the amount of onion powder,fermentation time,sugar content,fluid loading volume,pH of broth,inoculum volume,etc.Plackett-Burman design was used to choose the important factors of influencing onion wine fermentation.Response surface methodology（RSM）was employed to maximize the growth rate of flavonoids（Y1）and alcoholic content（Y2）on a central composite design in involving 3factors（fermentation time,sugar content,fluid loading volume）at 3levels.The optimal technological conditions could be concluded as follows：sugar was19°Brix,fermentation time was 7d,loaded liquid was 80%.Eventually,the optimum fermentation conditions was：adding 5g onion powder in flavonoid-rich broth,adjusted pH to 4.0,sugar was19°Brix,the solution volumn with onion powder was 20 mL,fermentation time was 7d,loaded liquid was 80%.In the validation test of the response surface method,the growth rate of flavonoids reached to 48.76%,flavonoids content achieved to（1.24 ±0.06）g/100 mL in onion wine.The alcoholic content can be achieved at 11.1%（V/V）,which can meet the requirements of the plant liqueur.
出处
《食品与机械》
CSCD
北大核心
2016年第2期165-169,共5页
Food and Machinery
基金
山东省现代农业技术体系(编号:SDAIT-02-022-12)
关键词
洋葱
酒
黄酮
发酵
onions
wine
flavonoids
fermentation
