食品工业科技2024，Vol.45Issue(8)：143-150,8.DOI:10.13386/j.issn1002-0306.2023040115
板枣发酵酒的生产工艺优化及体外消化
Optimization of Fermentation Technology andin Vitro Digestion of Jujube Wine
摘要
Abstract
To improve the quality of jujube wine,enrich the aroma of jujube wine,and produce a soft and palatable,mellow and fragrant jujube fruit wine,the single factor experiments,neural networks,and genetic algorithms were used to optimize the fermentation process,and in vitro digestion experiments were conducted to study the digestive characteristics and antioxidant activity of banzao jujube juice and banzao fermented wine in the gastrointestinal tract.The results showed that the best ingredient was hawthorn for jujube wine production.The optimal fermentation conditions of jujube wine were the ratio of hawthorn to jujube was 1∶2.96,fermentation temperature 29℃,extraction temperature 45℃.Under the optimal conditions,the sensory score of the jujube wine was 81.66.The results of in vitro digestion showed that the total phenol content,DPPH free radical scavenging rate,and ABTS+ free radical scavenging rate of jujube wine increased by 16.19％,22.15％,and 13.09％after the end of gastric digestion,respectively,and increased by 42.06％,22.31％,and 85.80％after the end of intestinal digestion.The study would provide a reference for the development and industrial production of jujube wine products.关键词
板枣酒/理化性质/抗氧化能力/发酵工艺/体外消化Key words
jujube wine/physical and chemical properties/antioxidant activity/fermentation process/in vitro digestion分类
轻工纺织引用本文复制引用
汪江波,薛超越,朱嘉璐,何超,沈艳,蔡凤娇,张瑞景,徐健..板枣发酵酒的生产工艺优化及体外消化[J].食品工业科技,2024,45(8):143-150,8.基金项目
湖北省重点研发计划项目(2021BGD016) （2021BGD016）
传统浓香型白酒酿造模式创新与产业升级(ZXKY2022498). （ZXKY2022498）
