LIANG Yunzhi,LUO Dan,WU Hao,et al.Optimization of Production Process for Fermented Ginger Wine[J].Northern Horticulture,2016,40(20):136-141.[doi:10.11937/bfyy.201620035]
生姜发酵酒生产工艺的优化
- Title:
- Optimization of Production Process for Fermented Ginger Wine
- Keywords:
- fermented ginger wine; production process; gingerol; flavonoid
- 文献标志码:
- A
- 摘要:
- 以生姜为试材，采用单因素试验和正交实验，研究料液比、纤维素酶、果胶酶、α-淀粉酶、超声比功率、超声温度及超声时间对姜酒中姜辣素和黄酮含量的影响，确定最佳复合酶配比和超声条件。结果表明：最佳复合酶配比为纤维素酶500 U?g-1，果胶酶500 U?g-1，α-淀粉酶65 U?g-1；最佳超声条件为超声比功率7 W?g-1，超声温度为55 ℃，超声时间为30 min。在最优工艺条件下，超声复合酶工艺生产的姜酒中姜辣素和黄酮含量以及酒精度达到最佳，表明超声复合酶处理是生姜发酵酒的最佳生产工艺。
- Abstract:
- Fresh ginger was used as material.The effects of the ratio of material to solvent，the amount of cellulase and pectinase and α-amylase，and the ultrasonic specific power and temperature and time were studied on the contents of gingerol and flavonoid of fermented ginger wine by single factor test and orthogonal test.The optimal enzyme and the optimal ultrasonic condition were determined.The results indicated that the optimal enzyme doses were determined to be cellulase of 500 U?g-1，pectinase of 500 U?g-1，α-amylase of 65 U?g-1.The optimal ultrasonic condition were determined to be ultrasonic specific power of 7 W?g-1，ultrasonic time of 55 ℃，ultrasonic temperature of 30 minutes.Under the optimal conditions，the ginger wine was made by enzymatic-assisted ultrasonic with higher contents of gingerol and flavonoid and alcohol，which showed that enzymatic-assisted ultrasonic was the best production process of fermented ginger wine.
参考文献/References:
[1]李莉峰，徐立伟.生姜综合利用研究进展及前景分析[J].农业科技与装备，2011(7)：17-19. [2]骆海林.生姜功效成分的提取分离及组分研究[D].合肥：安徽农业大学，2010. [3]高晓东，王秋英，乔旭光，等.多种生姜有效成分联合提取工艺[J].食品与发酵工业，2013，39(1)：203-207. [4]朱茂田.生姜功能因子的分离和纯化[D].成都：西华大学，2006. [5]SHUKLA Y，SINGH M.Cancer preventive properties of ginger：a brief review[J].Food and Chemical Toxicology，2007，45(5)：683-690. [6]AHMED R S，SETH V，BANERJEE B D.Influence of dietary ginger (Zingiber officinales Rosc) on antioxidant defense system in rat：comparison with ascorbic acid[J].Indian Journal of Experimental Biology，2000，38(6)：604-606. [7]王兆升.鲜切生姜褐变机理及保鲜关键技术研究[D].泰安：山东农业大学，2012. [8]王成荣，张晓娟，张宏斌，等.不同品种南瓜制醋特性的比较[J].现代食品科技，2013，29(7)：1539-1543. [9]张明昶，李健，蒙继昭.紫外分光光度法测定姜中姜辣素类化合物的含量[J].贵州医药，2003，27(3)：283-284. [10]丁利君，周圳辉，林燕如.芒萁中黄酮物质的提取及其抗氧化研究[J].食品科学，2005，26(8)：77-82. [11]朱沛沛，刘宁，巨敏，等.正交试验法优化生姜中姜辣素的提取工艺研究[J].农产品加工学刊，2012(2)：82-84. [12]朱俊向，吴昊，杨绍兰，等.超声辅助提取冻干番茄粉番茄红素的工艺优化[J].农业工程学报，2013，29(18)：284-291. [13]KUMCUOGLU S，YILMAZ T，TAVMAN S.Ultrasound assisted extraction of lycopene from tomato processing wastes[J].Journal of Food Science and Technology，2014，51(12)：4102-4107.
相似文献/References:
[1]周景斌,张英杰,何宾线.松木防腐材在园林木结构建筑和小品上的应用[J].北方园艺,2015,39(10):93.[doi:10.11937/bfyy.201510023]
ZHOU Jing-bin,ZHANG Ying-jie,HE Bin-xian.Utilization of Preservative-treated Pinewood in Garden Wood Structure Architecture and Opuscule[J].Northern Horticulture,2015,39(20):93.[doi:10.11937/bfyy.201510023]
[2]岳红妮,胥继东.山区县栗蘑生产技术改进提升的关键技术[J].北方园艺,2018,42(24):208.[doi:10.11937/bfyy.20181776]
FENG Xiaohan,JIANG Yinglin.A Key Technique for Labor Saving Cultivation of Pear[J].Northern Horticulture,2018,42(20):208.[doi:10.11937/bfyy.20181776]
备注/Memo
第一作者简介：梁芸志（1992-），男，硕士研究生，研究方向为果蔬加工与贮藏。E-mail：1648210240@qq.com.责任作者：王成荣（1958-），男，硕士，教授，研究方向为果蔬加工与贮藏。E-mail:qauwcr@126.com.基金项目：山东省现代蔬菜产业技术体系资助项目(SDSXDSCCYJSTX)。