发酵罐生产的荞麦酒营养及活性成分的研究
|
摘要
以甜荞和苦荞作为原料,利用发酵罐采用液态发酵法酿造荞麦酒,对荞麦酒的营养及活性成分进行了分析。结果表明:荞麦酒可溶性蛋白含量为1.23mg/mL,游离氨基酸总量高达8080mg/L,明显高于G-H、J-H以及J-M三种市售黄酒;总多酚含量为0.32mg/mL;总黄酮含量为0.12mg/mL,四种常见有机酸的含量分别为:草酸0.11g/L、苹果酸0.11g/L、柠檬酸1.62g/L、琥珀酸0.65g/L,与市售黄酒相比,水溶性营养因子更多的保留在酒中,增强了荞麦酒的营养价值。
With common buckwheat and tartary buckwheat as raw material, buckwheat wine was fermented in fermentor by liquid-state fermentation,and the nutritional and active components of buckwheat wine were analyzed. The results showed that the content of soluble protein of buckwheat wine was 1.23 mg/ml, the total content of free amino acids was up to 8080 mg/L, which was significantly higher than that of commercial wines G-H,J-H and J-M. The total polyphenol content and total flavonoids content were 0.32 mg/ml and 0.12 mg/ml, respectively. The contents of 4 common organic acids were: oxalic acid 0.11 g/L, malic acid 0.11 g/L, citric acid 1.62 g/L, and succinic acid 0.65 g/L, respectively. Compared with commercial rice wine, water-soluble nutrient factors were more retained in the wine, which enhanced the nutritional value of the buckwheat wine.
With common buckwheat and tartary buckwheat as raw material, buckwheat wine was fermented in fermentor by liquid-state fermentation,and the nutritional and active components of buckwheat wine were analyzed. The results showed that the content of soluble protein of buckwheat wine was 1.23 mg/ml, the total content of free amino acids was up to 8080 mg/L, which was significantly higher than that of commercial wines G-H,J-H and J-M. The total polyphenol content and total flavonoids content were 0.32 mg/ml and 0.12 mg/ml, respectively. The contents of 4 common organic acids were: oxalic acid 0.11 g/L, malic acid 0.11 g/L, citric acid 1.62 g/L, and succinic acid 0.65 g/L, respectively. Compared with commercial rice wine, water-soluble nutrient factors were more retained in the wine, which enhanced the nutritional value of the buckwheat wine.
引文
[1]林汝法,柴岩,廖琴.中国小杂粮[M].北京:中国农业科学技术出版社,2002.
[2]GUO X D,WU C S,MA Y J,et al.Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J].Food Res Int,2012,49(1):53-59.
[3]WU K,GAN R,DAI S,et al.Buckwheat and millet affect thermal,rheological,and gelling properties of wheat flour[J].J Food Sci,2016,81(3):E627-E636.
[4]杜双奎,李志西,于修烛.荞麦蛋白研究进展[J].食品科学,2004,25(10):409-414.
[5]郭玉珍.荞麦属种质资源的种子蛋白研究[D].贵阳:贵州师范大学,2007.
[6]黄娟,邓娇,石桃雄,等.荞麦3个种子蛋白基因的序列和表达分析[J].华南农业大学学报,2017(1):23-30.
[7]张政,王转花,刘凤艳,等.苦荞蛋白复合物的营养成分及其抗衰老作用的研究[J].营养学报,1999(2):159-162.
[8]AUBRECHT E,BIACS P A.Characterization of buckwheat grain proteins and its products[J].Acta Alimentaria,2001,30(1):71-80.
[9]ZAVAREZE E D R,DIAS A R G.Impact of heat-moisture treatment and annealing in starches:A review[J].Carbohydr Polym,2011,83(2):317-328.
[10]LIU H,LV M,PENG Q,et al.Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels[J].Starch-St?rke,2014,67(3-4):276-284.
[11]LIU H,WANG L,CAO R,et al.In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure[J].Carbohydr Polym,2016,144:1-8.
[12]张国权,师学文,罗勤贵.陕西主要荞麦品种的淀粉理化特性分析[J].西北农林科技大学学报(自然科学版),2009,37(5):105-113.
[13]周小理,周一鸣,肖文艳.荞麦淀粉糊化特性研究[J].食品科学,2009,30(13):48-51.
[14]张硕果.怀山药黄酒工艺及抗氧化的初步研究[D].洛阳:河南科技大学,2014.
[15]姜忠丽,赵永进.苦荞麦的营养成分及其保健功能[J].粮食与食品工业,2003(4):33-35.
[16]朱云辉,郭元新.我国苦荞资源的开发利用研究进展[J].食品工业科技,2014,35(24):360-365.
[17]贺帅.北方黄酒的功能性成分分析及保健牡蛎黄酒的研制[D].青岛:中国海洋大学,2014.
[18]张元,白卫东,刘功良.黄酒生物活性成分及其功能研究进展[J].中国酿造,2017,36(7):5-9.
[19]陈清艳.荞麦酒的研究现状[J].食品工业,2015(11):247-251.
[20]杨盛茹.发酵罐中发酵木糖产乙醇条件优化及利用玉米芯产乙醇工艺研究[D].郑州:河南工业大学,2011.
[21]钟彩霞,杨丽华.枸杞荞麦保健酒最佳工艺条件的研究[J].内蒙古科技与经济,2016(2):81-83.
[22]王家林,苏海荣,于秦峰.SHS-GC-MS分析黄酒中的挥发性风味物质[J].中国酿造,2012,31(5):188-190.
[23]李园园,彭镰心,邹亮,等.液态法苦荞米发酵酒糖化工艺优化研究[J].食品工业,2014(5):62-65.
[24]丁立孝,赵金海.酿造酒技术[M].北京:化学工业出版社,2008.
[25]赵晓娟,李敏仪,黄桂颖,等.Folin-Ciocalteu法测定苹果醋饮料的总多酚含量[J].食品科学,2013,34(8):31-35.
[26]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2007.
[2]GUO X D,WU C S,MA Y J,et al.Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties[J].Food Res Int,2012,49(1):53-59.
[3]WU K,GAN R,DAI S,et al.Buckwheat and millet affect thermal,rheological,and gelling properties of wheat flour[J].J Food Sci,2016,81(3):E627-E636.
[4]杜双奎,李志西,于修烛.荞麦蛋白研究进展[J].食品科学,2004,25(10):409-414.
[5]郭玉珍.荞麦属种质资源的种子蛋白研究[D].贵阳:贵州师范大学,2007.
[6]黄娟,邓娇,石桃雄,等.荞麦3个种子蛋白基因的序列和表达分析[J].华南农业大学学报,2017(1):23-30.
[7]张政,王转花,刘凤艳,等.苦荞蛋白复合物的营养成分及其抗衰老作用的研究[J].营养学报,1999(2):159-162.
[8]AUBRECHT E,BIACS P A.Characterization of buckwheat grain proteins and its products[J].Acta Alimentaria,2001,30(1):71-80.
[9]ZAVAREZE E D R,DIAS A R G.Impact of heat-moisture treatment and annealing in starches:A review[J].Carbohydr Polym,2011,83(2):317-328.
[10]LIU H,LV M,PENG Q,et al.Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels[J].Starch-St?rke,2014,67(3-4):276-284.
[11]LIU H,WANG L,CAO R,et al.In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure[J].Carbohydr Polym,2016,144:1-8.
[12]张国权,师学文,罗勤贵.陕西主要荞麦品种的淀粉理化特性分析[J].西北农林科技大学学报(自然科学版),2009,37(5):105-113.
[13]周小理,周一鸣,肖文艳.荞麦淀粉糊化特性研究[J].食品科学,2009,30(13):48-51.
[14]张硕果.怀山药黄酒工艺及抗氧化的初步研究[D].洛阳:河南科技大学,2014.
[15]姜忠丽,赵永进.苦荞麦的营养成分及其保健功能[J].粮食与食品工业,2003(4):33-35.
[16]朱云辉,郭元新.我国苦荞资源的开发利用研究进展[J].食品工业科技,2014,35(24):360-365.
[17]贺帅.北方黄酒的功能性成分分析及保健牡蛎黄酒的研制[D].青岛:中国海洋大学,2014.
[18]张元,白卫东,刘功良.黄酒生物活性成分及其功能研究进展[J].中国酿造,2017,36(7):5-9.
[19]陈清艳.荞麦酒的研究现状[J].食品工业,2015(11):247-251.
[20]杨盛茹.发酵罐中发酵木糖产乙醇条件优化及利用玉米芯产乙醇工艺研究[D].郑州:河南工业大学,2011.
[21]钟彩霞,杨丽华.枸杞荞麦保健酒最佳工艺条件的研究[J].内蒙古科技与经济,2016(2):81-83.
[22]王家林,苏海荣,于秦峰.SHS-GC-MS分析黄酒中的挥发性风味物质[J].中国酿造,2012,31(5):188-190.
[23]李园园,彭镰心,邹亮,等.液态法苦荞米发酵酒糖化工艺优化研究[J].食品工业,2014(5):62-65.
[24]丁立孝,赵金海.酿造酒技术[M].北京:化学工业出版社,2008.
[25]赵晓娟,李敏仪,黄桂颖,等.Folin-Ciocalteu法测定苹果醋饮料的总多酚含量[J].食品科学,2013,34(8):31-35.
[26]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会GB/T 15038-2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2007.