摘要
为了探究不同配方和发酵工艺条件对桑叶复合发酵饮料的口感和品质特性的影响。以桑叶、菊花为原料,对其粉末调配后进行发酵,制备一款具有保健功能的桑叶复合饮料。通过单因素试验,以感官评分和α-葡萄糖苷酶抑制率为标准,考查不同桑叶粉添加量、菊花粉添加量、菌种添加量和发酵时间4个因素对桑叶复合饮料的影响。根据单因素试验结果进行正交试验设计,优化发酵工艺;通过对α-葡萄糖苷酶的抑制活性、抗氧化特性及感官评价对产品的品质特性进行分析。结果表明,桑叶复合饮料发酵工艺最佳参数为桑叶添加量2%,菊花添加量1%,菌种添加量0.15%,在37℃条件下发酵32 h。此时发酵桑叶复合饮料的品质最佳,感官评分为88分;α-葡萄糖苷酶抑制率为62.5%,具有一定的体外降血糖功效;DPPH·清除率为38.46%,具有一定的抗氧化特性。
In order to investigate the effects of different formulation compositions and fermentation conditions on the taste and quality characteristics of mulberry leaf composite fermented beverage,mulberry leaves and chrysanthemums were used as the raw materials,and their powders were blended and fermented to prepare a mulberry leaf composite beverage with health care functions.The effects of four factors,namely,different mulberry leaf powder additions,chrysanthemum powder additions,strain additions and fermentation time on the mulberry leaf composite beverage were investigated through one-factor experiments using sensory scores andα-glucosidase inhibition rate as the criteria.The orthogonal experimental design was carried out to optimize the fermentation process according to the one-factor experiment,and the quality characteristics were analyzed by the inhibition activity ofα-glucosidase,antioxidant properties and sensory evaluation.The results showed that the optimal parameters for the fermentation process of mulberry leaf composite beverage were 2%of mulberry leaves,1%of chrysanthemums,0.15%of strains,and the best quality of the composite beverage was achieved when it was fermented for 32 h at a temperature of 37℃.Its sensory score was 88 points,α-glucosidase inhibition rate was 62.5%,with certain in vitro hypoglycemic efficacy;DPPH-scavenging rate was 38.46%,with certain antioxidant properties.
作者
曹刚刚
冀利峰
杜川川
徐方方
陈淼
马彪
CAO Ganggang;JI Lifeng;DU Chuanchuan;XU Fangfang;CHEN Miao;MA Biao(Anhui Gujing Health Technology Co.,Ltd.,Bozhou,Anhui 236831,China)
出处
《农产品加工》
2024年第19期42-45,49,共5页
Farm Products Processing
基金
亳州市科技重大专项揭榜挂帅项目(BZZD2021010)。
关键词
桑叶
饮料
发酵
感官
抗氧化
降血糖
mulberry leaf
beverage
fermentation
sensory
antioxidant
hypoglycemia
