本文選題：葛根醋 + 黃酮　； 參考：《湖南農(nóng)業(yè)大學(xué)》2012年碩士論文

【摘要】：葛根作為藥食兩用的植物,它除了含有普通的營養(yǎng)成分外,還富含硒元素、黃酮類物質(zhì)、人體必需氨基酸,因而具有清除自由基、抗氧化、抗衰老、降低心肌耗氧量、防治血管硬化等多種生理功能,在國際市場上很受歡迎,發(fā)展?jié)摿艽蟆?本文章研究了富含黃酮類物質(zhì)的葛根醋的工藝技術(shù),著重分析了加工過程中酶法糖化、酒精發(fā)酵和醋酸發(fā)酵、澄清方式等關(guān)鍵工藝參數(shù),測定了產(chǎn)品的酸度、殘?zhí)恰ⅫS酮含量等理化指標(biāo)和微生物指標(biāo),并進行了感官評價。同時,通過測定葛根醋的自由基清除能力和還原能力等,研究了葛根醋的體外抗氧化活性。主要研究成果如下： 鮮葛酶解糖化是葛根醋糖化的最佳方式,利用纖維素酶、耐高溫α-淀粉酶、糖化酶酶解制備高黃酮含量的葛根糖化醪,其最佳條件為：料液比為1：2,10u/g纖維素酶作用1.5h,0.5%耐高溫α-淀粉酶作用2h,3%糖化酶糖化3h,制得的葛根糖化醪還原糖含量為14.71%,黃酮含量2.32g/L。 葛根醋發(fā)酵工藝最佳條件：酒精發(fā)酵最適酵母菌為葡萄酒酵母與木糖酵母混合菌種,最佳比例為2：1,最適接種量5%,初始糖度18%,在30℃發(fā)酵7天,酒精度可達(dá)9.2%(v/v),黃酮含量為2.6g/L。醋酸發(fā)酵階段采用醋酸菌AS1.41,搖床發(fā)酵,初始酒度為7%(v/v),PH4,接種量8%,30℃的恒溫振蕩箱中發(fā)酵6天,最終總酸達(dá)52.3g/L。 葛根醋殼聚糖澄清效果較好,其最佳的澄清方法是：0.8g/L1%殼聚糖溶液,30℃靜置24h,除去沉淀物澄清后采用63℃,30min巴氏滅菌。采用以上工藝釀造的葛根醋理化指標(biāo)為總酸(以醋酸計)5.73g/100mL,黃酮含量2.58g/L,還原糖(以葡萄糖計)4.2g/100mL,可溶性固形物11.0%。該工藝過程使得葛根醋中葛根黃酮含量增加了約189%,葛根淀粉的利用率達(dá)82.62%。 通過上述工藝條件研制出的葛根醋酸味柔和,具有葛根濃郁的香味。不僅可作調(diào)味品,還可與葛根汁調(diào)制成葛根果醋飲料,其最佳調(diào)配工藝條件為：葛根醋與葛根汁按1：1配比,添加白砂糖2%,蜂蜜1%。 制得的葛根醋用不透光軟包裝盒裝存最佳,不僅能克服葛根黃酮類物質(zhì)對光的敏感性,有利于黃酮類物質(zhì)的穩(wěn)定,還能維持其良好的性狀,充分保證葛根醋的營養(yǎng)價值。 通過對比實驗室自制的葛根醋和市售蘋果醋測定葛根醋和蘋果醋的總酸度、黃酮含量以及清除NO2能力,并測定葛根醋和蘋果醋的還原能力和清除·OH、DPPH自由基清除能力,確定了葛根醋具有較強的抗氧化能力。通過結(jié)果的對比和數(shù)據(jù)的分析得出,由于葛根醋含有大量的黃酮類物質(zhì),NO2的清除率為99.82%,·OH清除率達(dá)55.08%,DPPH·自由基的最大用量清除率為84.7%,還原能力明顯大于蘋果醋,且具有較強的還原能力。因而可知,葛根醋具有良好的保健功能。
[Abstract]:Pueraria lobata, as a medicinal and food plant, contains not only common nutrients, but also selenium, flavonoids and essential amino acids, so it has the advantages of scavenging free radicals, anti-oxidation, anti-aging, and reducing myocardial oxygen consumption. The prevention and treatment of vascular sclerosis and other physiological functions are very popular in the international market and have great potential for development. In this paper, the processing technology of kudzu root vinegar, which is rich in flavonoids, is studied, and the enzymatic saccharification during the processing process is emphatically analyzed. The key technological parameters, such as alcohol fermentation and acetic acid fermentation, clarification method, were used to determine the acidity, residual sugar, flavonoids content and microbial parameters of the product. The sensory evaluation was carried out. At the same time, the antioxidant activity of kudzu root vinegar in vitro was studied by measuring the free radical scavenging ability and reducing ability of kudzu root vinegar. The main results are as follows: the enzymatic hydrolysis and saccharification of fresh Pueraria lobata is the best way to saccharify Pueraria root vinegar. Using cellulase, heat-resistant 偽 -amylase and Glucoamylase to produce high flavonoid content puerarin saccharification mash. The optimum conditions are as follows: the ratio of material to liquid is 1: 210u / g cellulase with 1.5hu 0.5% high temperature tolerance 偽 -amylase for 2 h and 3% Glucoamylase for 3h, the content of reducing sugar in pueraria saccharification mash is 14.71g / L, the content of flavonoids is 2.32g / L. the optimum fermentation conditions for pueraria vinegar are as follows: The optimum yeast for fermentation was mixed yeast of wine and xylose. The optimum proportion is 2: 1, the optimum inoculation amount is 5 and the initial sugar content is 18. After fermentation at 30 鈩，

本文編號：2000797