山荔枝酒精饮料发酵工艺优化及抗氧化活性研究

以山荔枝为主要原料,利用酵母发酵得到山荔枝低酒精饮料,并对发酵温度、初始糖度以及酵母接种量三个因素进行正交试验,对比了四种澄清剂(壳聚糖、果胶酶、明胶、硅藻土)对山荔枝酒精饮料澄清度的影响,最终优化获得了最佳的发酵工艺。另外,对优化后的山荔枝酒精饮料的多酚组成及抗氧化活性进行分析。研究结果表明,山荔枝酒精饮料最佳发酵条件为发酵温度27℃、初始糖度180 g/L、酵母接种量0.8%,澄清剂为果胶酶。优化后的山荔枝酒精饮料总酚和总黄酮含量高,富含槲皮苷、木樨草素等多酚黄酮类物质,且对DPPH·自由基有一定的清除能力。经过此工艺优化获得的山荔枝酒精饮料具有较好的功能性和产品开发潜力。

Fermentation Optimization and Antioxidant Activity of Litchi Alcoholic Beverage

Litchi alcoholic beverage was fermented using yeast and litchi.In this study,three factors(i.e.fermentation temperature,initial sugar content,and yeast amount)were orthogonally tested to optimize fermentation condition.In addition,four clarifying agents(i.e.chitosan,pectinase,gelatin and diatomaceous earth)were compared.Furthermore,the polyphenol content and antioxidant activity of optimized litchi alcoholic beverage were investigated.The results showed that the optimal fermentation conditions were obtained as follow:fermentation temperature at 27℃,initial sugar content with 180 g/L,yeast inoculum at 0.8%,and pectinase as clarifying agent.High amounts of total phenols and total flavonoids were detected and high ability to scavenge DPPH free radicals was also observed in litchi alcoholic beverage.In general,the litchi alcoholic beverage shows a good potential to be a functional product.