特产研究2024，Vol.46Issue(2)：68-76,9.DOI:10.16720/j.cnki.tcyj.2024.045
蛹虫草人参发酵饮料研制及其抗氧化活性研究
Development of Cordyceps Militaris and Ginseng Fermented Beverage and Its Antioxidant Activity
摘要
Abstract
A Cordyceps militaris and ginseng fermented beverage was developed by using Cordyceps militaris and ginseng as raw materials,probiotics as starter culture,sucrose,citric acid and xanthan gum as auxiliary materials.On the basis of single factor test,response surface test was used to optimize the formulation of Cordyceps militaris and ginseng fermented beverage,and the antioxidant activity of the beverage was analyzed.The results showed that the optimal formula of the beverage was Cordyceps militaris and ginseng fermentation broth 13.04％,the op-timal amount of sucrose was 1.48％,the optimal amount of citric acid was 0.20％,and the optimal amount of xanthan gum was 0.09％.Under this theoretical basis,the sensory score was 89.68.Under these formulation conditions,the beverage presents light yellow,sweet and sour,with the unique fragrance of Cordyceps militarisand ginseng,moderate consistency,and good sensory flavor.The maximum scavenging rate of DPPH free radical,hydroxyl free radical and superoxide anion of the beverage reached 89.97％,64.89％and 52.17％,respectively,and the maximum reduction ability of Fe3+reached 42.8％,indicating that the Cordyceps militaris and ginseng fermented beverage had good antioxidant capacity.关键词
蛹虫草/人参/发酵饮料/抗氧化活性Key words
Cordyceps militaris/ginseng/fermented beverages/antioxidant activity分类
轻工纺织引用本文复制引用
王佳慧,周宣成,张莹,张译文,周婷婷,李季松,张倩玉,冯印..蛹虫草人参发酵饮料研制及其抗氧化活性研究[J].特产研究,2024,46(2):68-76,9.基金项目
吉林省科技发展计划项目(20230202061NC) （20230202061NC）
