摘要
以马尾松针醋为原料,茉莉花和甘草提取液为辅料进行复配,以感官评分为指标,通过单因素实验和响应面实验确定最佳配比。将松针醋、复合醋和松针原液作为样品,进行抗氧化指标和α-淀粉酶抑制率的测定。结果表明,最佳复配工艺为松针醋添加量40.43%、茉莉花提取液添加量15%、甘草提取液添加量8%,此时感官评分为89.36分。复合醋羟基自由基清除率、DPPH自由基清除率最高,分别为78.2%、96.38%,且还原力最好。复合醋对α-淀粉酶的抑制效果最好,稀释20倍时,抑制率最高,为80.67%。该研究开发的醋饮口感和风味良好,酸甜适宜,具有一定的降血糖和抗氧化活性,为醋产品的多样化提供了理论依据。
With Pinus massoniana Lamb.vinegar as the raw material,jasmine and liquorice extract as the auxiliary materials,the optimal ratio is determined by single factor experiment and response surface experiment with sensory score as the index.The antioxidant indexes andα-amylase inhibition rate of Pinus massoniana Lamb.vinegar,compound vinegar and Pinus massoniana Lamb.stock solution are determined.The results show that the optimal compound process is 40.43%Pinus massoniana Lamb.vinegar,15%jasmine extract and 8%liquorice extract.At this time,the sensory score is 89.36 points.The scavenging rates of compound vinegar on hydroxyl radicals and DPPH radicals are the highest of 78.2%and 96.38%respectively,and the reducing power is the best.The inhibitory effect of compound vinegar onα-amylase is the best,and the inhibitory rate is the highest of 80.67%when diluted 20 times.The vinegar drink developed in this study has good taste and flavor,appropriate sweetness and sourness,and has certain blood sugar lowering and antioxidant activities,which has provided a theoretical basis for the diversification of vinegar products.
作者
施丽芬
杨成瑞
董霞
SHI Li-fen;YANG Cheng-rui;DONG Xia(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国调味品》
CAS
北大核心
2023年第9期57-62,共6页
China Condiment
关键词
马尾松针醋
复配
响应面分析
Α-淀粉酶
抗氧化
Pinus massoniana Lamb.vinegar
compound
response surface analysis
α-amylase
antioxidation
