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中国精品科技期刊2020
尤洁,谢茹胜,吴伟斌. 松针红薯糯米酒发酵工艺优化及抗氧化活性分析[J]. 食品工业科技,2025,46(4):1−9. doi: 10.13386/j.issn1002-0306.2024030220.
引用本文: 尤洁,谢茹胜,吴伟斌. 松针红薯糯米酒发酵工艺优化及抗氧化活性分析[J]. 食品工业科技,2025,46(4):1−9. doi: 10.13386/j.issn1002-0306.2024030220.
YOU Jie, XIE Rusheng, WU Weibin. Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2025, 46(4): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030220.
Citation: YOU Jie, XIE Rusheng, WU Weibin. Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2025, 46(4): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030220.

松针红薯糯米酒发酵工艺优化及抗氧化活性分析

Optimization of the Fermentation Process for Pine-needle Sweet-potato Glutinous Rice Wine and Analysis of Its Antioxidant Activity

  • 摘要: 目的:为改善传统红薯糯米酒的风味和功效,优化松针红薯糯米酒的发酵工艺,并对其理化指标和抗氧化活性进行评价。方法:在传统薯米酒发酵基础上,采用单因素实验和响应面法对发酵条件进行优化。实验中考察了松针添加量、初始糖度、发酵时间、酵母添加量、料液比和发酵温度等因素对发酵过程的影响,对最优发酵工艺下所得松针红薯糯米酒的理化指标进行评价,并通过1,1-二苯基-2-苦肼基(DPPH)和2,2'-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS+)自由基清除实验评估其抗氧化活性。结果:优化后的发酵条件为松针添加量3.3%,初始糖度22.5°Bx,发酵时间7 d,酵母添加量0.20%,料液比1:3(g:mL),发酵温度30 ℃。在此条件下,松针红薯糯米酒的总糖含量为12.5 g/L,酒精含量为17.6%,氨基酸态氮含量为0.58 g/L。产品呈淡黄透明色泽,具有特有的松针草本香气,且满足理化及微生物安全标准。抗氧化能力方面,松针红薯糯米酒对DPPH自由基和ABTS+自由基的清除率分别高达87.2%和90.3%,显著优于传统红薯糯米酒(P<0.05)。结论:通过本研究确定的优化发酵工艺,不仅提升了松针红薯糯米酒的风味,还显著增强了其抗氧化性能。该工艺对促进传统红薯糯米酒的创新和升级具有实际应用价值,为植物性辅料在酒类产品中的应用提供了新的思路。

     

    Abstract: Objective: In order to improve the flavor and efficacy of traditional sweet-potato glutinous rice wine, optimize the fermentation process of pine-needle sweet-potato glutinous rice wine and evaluate its physicochemical indexes and antioxidant activity. Methods: Based on the traditional fermentation of sweet-potato rice wine, the fermentation conditions were optimized using a single-factor experiment and the response surface method. The effects of pine-needle addition, initial sugar content, fermentation time, yeast addition, solid–liquid ratio, and fermentation temperature on the fermentation process were investigated. The physicochemical indexes of the pine-needle sweet-potato glutinous rice wine obtained under the optimal fermentation conditions were evaluated. In addition, its antioxidant activity was analyzed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS+) free radical scavenging experiments. Results: The optimized fermentation conditions were as follows: pine needle mass addition of 3.3%, initial sugar content of 22.5°Bx, fermentation time of 7 d, yeast mass addition of 0.20%, solid (raw material mass):liquid (distilled water volume) ratio of 1:3 (g:mL), and fermentation temperature of 30 ℃. Under these conditions, the resulting pine-needle sweet-potato glutinous rice wine had a total sugar content of 12.5 g/L, alcohol content of 17.6%vol, and amino acid nitrogen content of 0.58 g/L. The resulting product exhibited a light-yellow transparent appearance with a unique pine-needle herb aroma. Moreover, it satisfied physical, chemical, and microbial safety standards. In terms of antioxidant capacity, the scavenging rates of the DPPH and ABTS+ free radicals of the pine-needle sweet-potato glutinous rice wine were as high as 87.2% and 90.3%, respectively, which were significantly higher than those of traditional sweet-potato glutinous rice wine (P<0.05). Conclusion: The optimized fermentation process developed in this study improved the flavor of pine-needle sweet-potato glutinous rice wine and significantly enhanced its antioxidant properties. Therefore, this process has practical application value for promoting the innovation and upgrading of traditional sweet-potato glutinous rice wine and providing new ideas for the application of plant excipients in wine products.

     

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