摘要:
以绿原酸作为评价指标,以杜仲叶辅以麸皮和葡萄糖为原料进行发酵醋工艺研究。首先杜仲叶按料液比1∶10并添加叶干重质量0.8%的纤维素酶45℃预处理2h,获得绿原酸含量为592.1μg/mL的酶解液。然后添加与酶解液中叶干重相同的麸皮,调节杜仲叶-麸皮与水的质量体积比为1∶7,加入占发酵液体积10%的葡萄糖、占杜仲叶-麸皮质量1%的醋前发酵剂进行酒精发酵。最后接入占发酵液体积14%的醋酸菌进行醋酸发酵。按此工艺条件,得到的杜仲叶发酵醋中绿原酸含量为131.1μg/mL,总酸（以醋酸计）含量为4.9g/100mL,发酵醋色泽澄清,具备醋特有的香气,口感柔和,符合国家酿造食醋感官特性要求,DPPH自由基清除率达到97.3%,有较好的体外抗氧化效果。本实验为杜仲叶资源的开发提供了一种新思路,同时为杜仲发酵醋饮的酿造提供了技术依据。
Abstract:
Presented a novel way to manufacture vinegar product with the supplement of eucommia leaves hydrolysates containing chlorogenic acids to wheat bran.Release of chlorogenic acids was used to evaluate the quality of the eucommia- leave vinegar.Cellulose enzyme was firstly added to the mixture of pretreated eucommia leaves and water that was hold at 45℃ for 2h. The enzyme used amounted to 0.8% of the total dry weight of eucommia leaves.The ratio of powdered eucommia leaves to water was 1∶10.In this case, the level of chlorogenic acids released reached 592.1μg /mL after 2h- incubation at 45℃.1 ∶ 1 of eucommia leaves hydrolysates to bran was mixed, and then the eucommia- hydrolysates bran mixture was blended with water by 1 ∶ 7 of solid-liquid ratio, with a 10% of glucose supplement and 1% pre- culture for alcohol fermentation, and 14% strain AS.14l for subsequent acetic acid fermentation.After fermentation, the level of chlorogenic acids was 131.1 μg /mL in the final eucommia- leaves vinegar product.The quality of the eucommia- leaves vinegar product totally met the Chinese national standards regulated by Goverment. Moreover, the eucommia-leaves vinegar scavenged DPPH · to 97.3% , and showed better antioxidant activity than the normal marketed vinegar products did. In summary, the development of eucommia-leaves vinegar should be helpful for the integrated and long-term utilization of eucommia resources.
百度学术
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