Citation: | LI Shuiling, ZHAO Hongqian, WANG Wenxiu, et al. Optimization of Fermentation Technology of Purple Potato Wine and Dynamic Changes of Anthocyanin and Color in Main Fermentation Period[J]. Science and Technology of Food Industry, 2021, 42(17): 138−144. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060151. |
[1] |
Ahmed S, Zhou X, Pang Y, et al. Genetic diversity of potato genotypes estimated by starch physicochemical properties and microsatellite markers[J]. Food Chemistry,2018,257(AUG. 15):368−375.
|
[2] |
童丹, 韩黎明, 杨新俊. 紫色马铃薯颗粒全粉加工关键工艺参数优化[J]. 食品研究与开发,2020,41(6):65−72. [Tong Dan, Han Liming, Yang Xinjun. Purple potato particle processing key process parameters optimization[J]. Food Research and Development,2020,41(6):65−72.
|
[3] |
张天语, 曹燕飞, 张凤婕, 等. 高添加量紫马铃薯全粉馒头的研制[J]. 食品研究与开发,2019,40(7):84−9. [Zhang Tianyu, Cao Yanfei, Zhang Fengjie, et al. High addition of purple potato full powder steamed bread development[J]. Food Research and Development,2019,40(7):84−9.
|
[4] |
Ieri F, Innocenti M, Andrenelli L, et al. Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solarium tuberosum L) and correlations with variety and geographical origin[J]. Food Chemistry,2011,125(2):750−759. doi: 10.1016/j.foodchem.2010.09.009
|
[5] |
Brown C R, Wrolstad R, Durst R, et al. Breeding studies in potatoes containing high concentrations of anthocyanins[J]. American Journal of Potato Research,2003,80(4):241−249. doi: 10.1007/BF02855360
|
[6] |
Peñarrieta J M, Salluca T, Tejeda T, et al. Changes in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)[J]. Journal of Food Composition and Analysis,2011,24(4-5):456−458.
|
[7] |
刘莉, 李仕泽, 蒋思峡, 等. 紫色马铃薯全粉沙琪玛生产工艺的优化[J]. 粮食与油脂,2019,32(11):45−49. [Liu Li, Li ize, Jiang Xixia, et al. Purple potato powder sand ima production process optimization[J]. Cereals & Oils,2019,32(11):45−49.
|
[8] |
Xingli Liu, Taihua Mu, Hongnan Sun, et al. Optimization of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology[J]. Food Chemistry,2013,141(3):325−327.
|
[9] |
Cooke D, Steward W P, Gescher A J, et al. Anthocyans from fruits and vegetables – Does bright colour signal cancer chemopreventive activity?[J]. European Journal of Cancer,2005,41(13):1931−1940. doi: 10.1016/j.ejca.2005.06.009
|
[10] |
Han K H, Shimada K I, Sekikawa M, et al. Anthocyanin-rich red potato flakes affect serum lipid peroxidation and hepatic SOD mRNA level in rats[J]. Bioence Biotechnology and Biochemistry,2007,71(5):1356−1359.
|
[11] |
Zhihui Jiang, Chen Chen, Jian Wang, et al. Purple potato (Solanum tuberosum L.) anthocyanins attenuate alcohol-induced hepatic injury by enhancing antioxidant defense[J]. Journal of Natural Medicines,2016,70(1):45−53. doi: 10.1007/s11418-015-0935-3
|
[12] |
邹颖, 卜智斌, 余元善, 等. 酶法制备紫马铃薯汁及其乳酸菌发酵特性[J]. 食品工业科技,2020,41(2):16−20, 6. [Zou Ying, Bu Zhibin, Yuan good, et al. Purple potato juice of enzyme method and its fermentation characteristics of lactic acid bacteria[J]. Science and Technology of Food Science,2020,41(2):16−20, 6.
|
[13] |
陈杰华. 新型紫马铃薯功能性食品工艺研究[D]. 杭州: 浙江大学, 2012.
Chen Jiehua. Functional food technology research of the new purple potato[D]. Hangzhou: Zhejiang University, 2012.
|
[14] |
张蕊, 王慧君, 葛霞, 等. 三种商业酵母发酵的紫马铃薯酒香气成分分析[J]. 农业工程技术,2016,36(8):15−20. [Zhang Rui, Wang Huijun, Ge Xia, et al. Analysis of aroma components of purple potato wine fermented by three commercial yeasts[J]. Agricultural engineering and technology,2016,36(8):15−20.
|
[15] |
程秀秀. 黄酒组成成分与原料糯米营养成分的相关性研究[D]. 杭州: 浙江农林大学, 2014.
Cheng Xiuxiu. Correlation of Yellow Rice Composition and Nutrition of glutinous Rice[D]. Hangzhu: Zhejiang Agriculture & Forestry University, 2014.
|
[16] |
蔡乔宇, 周坚, 缪礼鸿, 等. 黄酒专用米的研究进展[J]. 中国酿造,2018,37(6):1−5. [Cai Haoyu, Zhou Jian, Miao Lihong, et al. Research progress of rice wine special rice [J]. Chinese brewing,2018,37(6):1−5. doi: 10.11882/j.issn.0254-5071.2018.06.001
|
[17] |
张文, 廖静, 徐梓焓. 黑米酒酿造工艺优化研究[J]. 食品研究与开发,2019,40(22):91−96. [Zhang Wen, Liao Jing, Xu Zi Enthalpy. Study on the optimization of brewing technology of black rice wine[J]. Food Research and Development,2019,40(22):91−96.
|
[18] |
李刚凤, 刘健, 杨娟, 等. 天麻米酒发酵工艺优化[J]. 食品研究与开发,2019,40(19):118−22. [Li Gangfeng, Liu Jian, Yang Juan, et al. Gastrodia rice wine fermentation optimization[J]. Food Research and Development,2019,40(19):118−22.
|
[19] |
Lee S G, Vance T M, Nam T G, et al. Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total anthocyanin contents of berries[J]. Journal of Food Measurement & Characterization,2016,10(3):562−568.
|
[20] |
董文娟. 酵母菌种对冰苹果酒和山楂酒品质的影响[D]. 泰安: 山东农业大学, 2015.
Dong Wenjuan. Effect of yeast species on the quality of ice cider and hawthorn[D]. Taian: Shandong Agricultural University, 2015.
|
[21] |
Somer T C, Evans M E. Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, "chemical age"[J]. Journal of the Science of Food & Agriculture,1977,28(3):279−87.
|
[22] |
李甜, 王越, 安家彦. 紫薯酒发酵过程颜色变化规律及颜色特征[J]. 食品与发酵工业,2016(1):48−52. [Li Tian, Wang Yue, Jiayan. Color changes and color characteristics of purple potato wine[J]. Food and Fermentation Industry,2016(1):48−52.
|
[23] |
黄红雨, 赵虎, 金晓艳. 紫苏叶花青素提取工艺及其活性研究[J]. 食品研究与开发,2018,39(14):50−57. [Huang Hongyu, Zhao Hu, Jin Xiaoyan. Study on extraction process and activity of anthocyanin from perilla leaf[J]. Research and Development of Food,2018,39(14):50−57. doi: 10.3969/j.issn.1005-6521.2018.14.010
|
[24] |
王蔚新, 杨浩, 赵俊仁. 马铃薯渣同步糖化发酵生产酒精工艺研究[J]. 中国酿造,2012,31(2):89−91. [Wang Weixin, Yang Hao, Zhao Junren. Potato residue synchronous sugar fermentation production alcohol process research[J]. China brewing,2012,31(2):89−91. doi: 10.3969/j.issn.0254-5071.2012.02.025
|
[25] |
田丽君, 刘志伟, 张艳. 酶法辅助提取紫薯花青素研究[J]. 武汉工业学院学报,2012,31(2):1−4. [Tian Lijun, Liu Zhiwei, Zhang Yan. Enzymatic extraction of purple sweet potato anthocyanins[J]. Wuhan Institute of Technology,2012,31(2):1−4.
|
[26] |
Manzanares P, Rojas V, Genovés S, et al. A preliminary search for anthocyanin-β-D-glucosidase activity in non-saccharomyces wine yeasts[J]. International Journal of Food Science & amp; Technology,2010,35(1):95−103.
|
[27] |
梁敏, 包怡红. 蓝靛果酒发酵工艺优化及发酵过程对花色苷的影响[J]. 食品科学,2018,39(10):151−157. [Liang Min, Bao Yihong. Optimization of fermentation process of lentinus edulis wine and the effect of fermentation process on anthocyanins [J]. Journal of Food Science,2018,39(10):151−157. doi: 10.7506/spkx1002-6630-201810024
|
[28] |
黄晓杰, 刘禺嘉, 田雪瑛, 等. 桑葚酒不同发酵阶段品质及抗氧化物质的变化[J]. 食品工业科技,2014,35(21):119−122. [Huang Xiaojie, Liu Yujia, Tian Xueying, et al. Different fermentation stages of mulberry wine quality and antioxidant changes[J]. Science and Technology of Food Science,2014,35(21):119−122.
|
[29] |
司旭, 陈芹芹, 毕金峰, 等. 树莓主要功能性成分研究进展[J]. 食品工业科技,2015,36(4):376−381. [Si Xu, Chen Qinqin, Bi Jinfeng, et al. Research progress on the main functional components of raspberry[J]. Science and tech Food Industry Technology,2015,36(4):376−381.
|
[30] |
李甜, 王越, 安家彦. 紫薯酒发酵过程颜色变化规律及颜色特征[J]. 食品与发酵工业,2016,42(1):48−52. [Li Tian, Wang Yue, Jiayan. Color changes laws and color characteristics of purple potato wine fermentation process[J]. Food and Fermentation Industry,2016,42(1):48−52.
|