摘要
该研究以超高压方法处理沙棘果酒,以理化指标、抗氧化性及风味为检测指标,对其催陈效果进行测定。结果表明,超高压处理对沙棘酒的pH值作用不明显,400 MPa处理pH值略高为3.7,糖度略有下降;色差变化最大为77.87,色泽上均出现肉眼可见的变化,与原酒相比,向红黄颜色发展,色泽更加鲜艳。100~400 MPa超高压处理能显著增强沙棘酒的抗氧化性(P<0.05),DPPH自由基清除能力达85.5%,羟自由基清除能力达97.43%,还原能力显著增强为4.07。400 MPa处理使沙棘酒口感协调,色泽更加鲜艳,抗氧化能力强且呈味物质相应回升,能显著增强沙棘酒的香气,苦味、涩回味等不良风味得到改善,丰富度增强,催陈效果最好。
The seabuckthorn fruit wine was treated by ultra high pressure,and the aging effect was detected using physicochemical indexes,antioxidant properties and flavor as evaluation indexes.The results showed that the ultra high pressure treatment had no obvious effect on the pH of seabuckthorn wine,the pH of the wine with 400 MPa treatment was slightly higher,which was 3.7,and the sugar content decreased slightly.The color changes were visible,and the maximum variation of color difference was 77.87.Compared with the original wine,it developed to red and yellow color,and the color was brighter.100~400 MPa Ultra high pressure treatment could significantly enhance the antioxidant capacity of seabuckthorn wine(P<0.05).DPPH radical scavenging capacity was up to 85.5%,hydroxyl radical scavenging capacity was up to 97.43%,and reduction capacity was significantly enhanced to 4.07.The seabuckthorn wine with 400 MPa ultra high pressure treatment was harmonious with brighter color and strong antioxidant ability,and the flavoring aroma rose accordingly.The aroma of seabuckthorn wine was enhanced,the bitter taste,astringent aftertaste and other undesirable flavor was improved,and the richness was enhanced,which showed good aging effect on the wine.
作者
于佳琦
许晓旭
郭子楠
滕飞
双全
夏亚男
YU Jiaqi;XU Xiaoxu;GUO Zinan;TENG Fei;SHUANG Quan;XIA Yanan(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《中国酿造》
CAS
北大核心
2020年第3期131-135,共5页
China Brewing
基金
内蒙古农业大学引进优秀博士人才科研启动项目(NDYB2018-45)
内蒙古农业大学院级科创项目。
关键词
沙棘酒
超高压
理化性质
抗氧化性
风味
seabuckthorn wine
ultra high pressure
physicochemical property
antioxidant capacity
flavor
作者简介
于佳琦(1995-),女,硕士研究生,研究方向为食品科学;通讯作者:夏亚男(1988-),女,讲师,博士,研究方向为食品科学。
