以紫色马铃薯酶解汁液为辅料的浓色啤酒发酵工艺优化及抗氧化活性

申光辉; 李志洪; 赵清锋; 曾雨虹; 赵欣悦; 邹涵; 刘玫婷; 张志清; 陈安均

doi:10.7671/j.issn.1001-411X.202006028

以紫色马铃薯酶解汁液为辅料的浓色啤酒发酵工艺优化及抗氧化活性

四川农业大学食品学院，四川雅安 625014

基金项目: 四川省科技厅重点研发计划(2017NZ0019)；国家级大学生创新创业训练计划项目(201810626023)；四川省大学生创新创业训练计划项目(201910626088)

详细信息

作者简介:
申光辉(1985—)，男，讲师，博士，E-mail: shenghuishen@163.com

通讯作者:
陈安均(1970—)，男，教授，博士，E-mail: anjunc003@163.com

中图分类号: TS209
计量
- 文章访问数: 1020
- HTML全文浏览量: 5
- PDF下载量: 1993
出版历程
- 收稿日期: 2020-06-14
- 网络出版日期: 2023-05-17
- 刊出日期: 2021-03-09

Fermentation optimization and antioxidant activities of dark beer prepared with the addition of purple potato enzymolysis juice by freeze-thaw process

College of Food Science, Sichuan Agricultural University, Ya' an 625014, China

摘要

摘要:
目的
冻融分离产生的汁液是固液分离法制备紫色马铃薯全粉的副产物，富含碳水化合物和花青素。为提高该汁液的利用价值，将酶解后的汁液作为辅料添加至麦芽汁中发酵制备浓色啤酒。

方法
采用单因素结合正交试验优化浓色啤酒的发酵条件，分析其主要抗氧化成分含量及抗氧化能力。

结果
添加紫色马铃薯酶解汁液制备浓色啤酒的最佳发酵条件为：马铃薯酶解汁液添加体积分数为25%，初始pH 6.5，接种2%(φ)的M21啤酒酵母，15 ℃条件下发酵10 d。所得啤酒呈琥珀色、晶莹剔透，酒香协调、入口柔顺，感官评分为86.9，酒精度[φ(乙醇)]5.84%，总酸体积分数15.6 mL/L，还原糖质量浓度18.69 mg/mL，色度37.71 EBC，总酚、绿原酸和花青素质量浓度分别为360.2、685.7和208.4 mg/L，每100 mL 啤酒中含啤酒10倍稀释液的总还原能力与0.150 mg/mL 维生素C相当，DPPH自由基清除率为49.9%，与质量浓度为0.043 mg/mL 维生素C相当，ABTS自由基清除率83.9%。

结论
紫色马铃薯冻融分离酶解汁液可部分替代麦芽汁发酵高抗氧化活性的浓色啤酒。
- 紫色马铃薯 /
- 冻融分离 /
- 浓色啤酒 /
- 发酵工艺 /
- 抗氧化活性
Abstract:
Objective
Potato juice of freeze-thaw process is the liquid by-product derived from the production of purple potato flour by solid-liquid separation method, and it is rich in carbohydrates and anthocyanins. In order to increase the utilization value of the liquid by-product, the enzymolysis juice was added as supplementary ingredient into wort to prepare dark beer by fermentation.

Method
Single factor test combining orthogonal experiment was performed to optimize the fermentation conditions. The contents and activities of antioxidant components in the dark beer were evaluated.

Result
The optimum fermentation conditions for dark beer preparation with addition of purple potato enzymolysis liquid were as follows: Content of potato enzymolysis liquid was 25% (φ), initial pH was 6.5, inoculation of 2% (φ) M21 beer starter, and fermentation for 10 d under the temperature of 15 ℃. The prepared beer was amber color and crystal clear, had harmonious flavor and mellow taste. Its sensory score was 86.9, alcohol content was 5.84%, total acid content was 15.6 mL/L beer, total reducing sugar content was 18.69 mg/mL, chroma was 37.71 EBC, total phenol content was 360.2 mg/L, chlorogenic acid content was 685.7 mg/L, and anthocyanin content was 208.4 mg/L. The total reduction capacity of 10-fold diluent beer was equivalent to that of 0.150 mg/mL vitamin C, the scavenging rate of DPPH radical was 49.9%, which was equivalent to that of 0.043 mg/mL vitamin C, and the scavenging rate of ABTS⁺ was 83.9%.

Conclusion
Addition of purple potato juice of freeze-thaw process can partially replace wort for brewing of dark beer with high antioxidant activities.
- purple potato /
- freeze-thaw seperation /
- dark beer /
- fermentation condition /
- antioxidant activity

HTML全文

图 1 啤酒发酵工艺流程图

Figure 1. Schematic flow diagram for beer fermentation operation

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表 1 啤酒发酵条件正交试验因素水平

Table 1 Factors and levels of orthogonal experiment for beer fermentation conditions

水平 Level	因素 Factor
水平 Level	紫色马铃薯酶解汁液添加体积分数/% Addition of purple potato enzymolysis juice (A)	pH(B)	θ/℃ (C)
1	75	5.0	12
2	50	5.5	15
3	25	6.5	18

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表 2 紫色马铃薯酶解汁液添加体积分数对浓色啤酒感官评分及理化指标的影响¹⁾

Table 2 Effects of potato enzymolysis juice addition on sensory score and physicochemical properties of dark beer

φ(紫色马铃薯酶解汁液)/% Addition of purple potato enzymolysis juice	感官评分 Sensory score	酒精度(φ)/% Alcohol content	ρ(还原糖)/ (mg·mL⁻¹) Reducing sugar content	色度/EBC Chroma	φ(总酸)/ (mL·L⁻¹) Total acids	pH	发酵度/% Fermentative degree	发酵力/ (g·L⁻¹·d⁻¹) Fermentation capacity
0(CK)	85.8	4.48±0.03a	32.53±4.89a	34.83±0.25ab	12.8±0.3a	4.17	60.87	6.85
25	88.0	4.28±0.02b	9.96±0.02f	34.35±0.26b	7.9±0.1c	4.81	56.47	6.09
33	84.8	4.23±0.04b	10.10±0.03e	35.04±0.20a	8.1±0.1c	4.74	53.85	5.41
50	80.5	4.11±0.05c	11.16±0.03c	30.84±0.15d	9.1±0.3b	4.54	52.43	4.26
67	76.6	3.14±0.03d	10.37±0.02d	27.23±0.20e	9.3±0.4b	4.33	50.32	3.21
75	72.2	3.08±0.05d	12.59±0.03b	20.19±0.20c	9.4±0.4b	4.25	48.89	3.21
1)同列数据后的不同小写字母表示差异显著(P<0.05，Duncan’s法) 　1)Different lowercase letters in the same column indicate significant differences (P<0.05，Duncan’s test)

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表 3 不同初始pH对浓色啤酒感官评分及理化指标的影响¹⁾

Table 3 Effects of initial pH on sensory score and physicochemical properties of dark beer

初始 pH Initial pH	感官评分 Sensory score	酒精度(φ)/% Alcohol content	ρ(还原糖)/ (mg·mL⁻¹) Reducing sugar content	色度/EBC Chroma	φ(总酸)/ (mL·L⁻¹) Total acids	pH	发酵度/% Fermentative degree	发酵力/ (g·L⁻¹·d⁻¹) Fermentation capacity
5.0	82.6	4.49±0.04b	18.92±0.15a	39.50±0.20a	9.7±0.1a	4.67	66.15	4.67
5.5	83.2	4.26±0.04d	18.64±0.20a	38.88±0.10ac	9.7±0.1a	4.69	63.08	4.76
6.0	85.4	4.53±0.03c	13.96±0.20b	38.29±0.20bc	9.4±0.1b	4.68	64.62	4.85
6.5	82.3	4.66±0.02a	8.61±0.21c	34.88±0.15e	8.2±0.1c	4.73	65.38	5.18
7.0	80.2	4.63±0.05a	5.75±0.31d	36.52±0.20d	8.0±0.1d	4.66	61.52	5.22
1)同列数据后的不同小写字母表示差异显著(P<0.05，Duncan’s法) 　1)Different lowercase letters in the same column indicate significant differences (P<0.05，Duncan’s test)

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表 4 不同酵母菌种对浓色啤酒感官评分及理化指标的影响¹⁾

Table 4 Effects of yeast strains on sensory score and physicochemical properties of dark beer

酵母菌株 Yeast starter	感官评分 Sensory score	酒精度(φ)/% Alcohol content	ρ(还原糖)/ (mg·mL⁻¹) Reducing sugar content	色度/EBC Chroma	φ(总酸)/ (mL·L⁻¹) Total acids	pH	发酵度/% Fermentative degree	发酵力/ (g·L⁻¹·d⁻¹) Fermentation capacity
M20	84.3	4.49±0.00a	15.18±0.05b	36.06±0.06b	9.5±0.3a	4.56	51.54	5.84
M21	86.3	4.25±0.00b	13.47±0.03c	35.66±0.11c	9.5±0.2a	4.53	53.08	5.54
M36	80.8	4.26±0.00b	8.70±0.02e	37.21±0.35a	9.1±0.3a	4.61	60.38	5.83
M44	84.1	4.24±0.00b	15.72±0.03a	34.94±0.26d	10.5±2.1a	4.34	47.31	4.66
M47	81.6	4.17±0.00c	12.92±0.04d	33.17±0.10e	9.1±1.0a	4.62	53.08	5.74
1)同列数据后的不同小写字母表示差异显著(P<0.05，Duncan’s法) 　1)Different lowercase letters in the same column indicate significant differences (P<0.05，Duncan’s test)

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表 5 不同酵母接种体积分数对浓色啤酒感官评分及理化指标的影响¹⁾

Table 5 Effects of yeast inoculation doses on sensory score and physicochemical properties of dark beer

φ(酵母接种)/% Yeast inoculation dosage	感官评分 Sensory score	酒精度(φ)/% Alcohol content	ρ(还原糖)/ (mg·mL⁻¹) Reducing sugar content	色度/EBC Chroma	φ(总酸)/ (mL·L⁻¹) Total acids	pH	发酵度/% Fermentative degree	发酵力/ (g·L⁻¹·d⁻¹) Fermentation capacity
2	82.1	5.84±0.00a	9.39±0.04c	33.24±0.15c	10.1±0.2a	4.57	61.54	6.06
4	85.1	5.09±0.00c	9.25±0.03d	32.18±0.10d	9.7±0.1a	4.64	61.15	6.20
6	87.2	5.01±0.00d	9.41±0.04c	33.01±0.20c	9.6±0.2a	4.64	60.38	6.19
8	81.2	4.83±0.00e	11.01±0.12a	34.02±0.15a	9.1±0.9a	4.61	60.38	6.53
10	78.5	5.33±0.00b	10.14±0.03b	33.60±0.15b	9.6±1.4a	4.51	59.62	7.80
1)同列数据后的不同小写字母表示差异显著(P<0.05，Duncan’s法) 　1)Different lowercase letters in the same column indicate significant differences (P<0.05，Duncan’s test)

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表 6 不同发酵温度对浓色啤酒感官评分及理化指标的影响¹⁾

Table 6 Effects of fermentation temperatures on sensory score and physicochemical properties of dark beer

发酵温度/℃ Fermentation temperature	感官评分 Sensory score	酒精度(φ)/% Alcohol content	ρ(还原糖)/ (mg·mL⁻¹) Reducing sugar content	色度/EBC Chroma	φ(总酸)/ (mL·L⁻¹) Total acids	pH	发酵度/% Fermentative degree	发酵力/ (g·L⁻¹·d⁻¹) Fermentation capacity
10	85.1	4.62±0.00d	11.65±0.02a	39.80±0.20a	10.4±0.5a	4.71	55.38	5.52
12	84.8	4.59±0.00e	8.83±0.04b	38.42±0.15b	9.7±0.1ab	4.70	60.38	5.67
15	86.3	4.85±0.00a	8.59±0.02c	37.96±0.15b	9.1±0.2b	4.85	60.77	8.87
18	84.1	4.79±0.00b	8.77±0.02b	36.45±0.20c	9.3±1.0ab	4.46	60.77	6.53
22	76.2	4.65±0.00c	8.59±0.03c	34.97±0.20d	8.9±0.9b	4.71	60.38	5.50
1)同列数据后的不同小写字母表示差异显著(P<0.05，Duncan’s法) 　1)Different lowercase letters in the same column indicate significant differences (P<0.05，Duncan’s test)

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表 7 添加紫色马铃薯酶解汁液的浓色啤酒发酵正交试验结果

Table 7 Results of orthogonal experiment for dark beer fermentation with addition of purple potato enzymolysis juice

试验号 Experiment No.	A	B	C	误差 Error	感官评分 Sensory score
1	1	1	1	1	73.2
2	1	2	2	2	78.8
3	1	3	3	3	79.6
4	2	1	2	3	78.7
5	2	2	3	1	68.8
6	2	3	1	2	83.7
7	3	1	3	2	75.0
8	3	2	1	3	81.5
9	3	3	2	1	86.9
k₁	72.150	70.603	74.450	71.250
k₂	72.050	71.333	76.433	74.137
k₃	76.103	78.367	69.420	74.917
极差 Range	4.053	7.764	7.013	3.667

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表 8 添加紫色马铃薯酶解汁液的浓色啤酒与市售浓色啤酒抗氧化成分含量比较¹⁾

Table 8 Contents of antioxidants in commercial dark beer and dark beer with addition of purple potato enzymolysis juice

样品 Sample	ρ/(mg·L⁻¹)
样品 Sample	总酚 Total phenol	绿原酸 Chlorogenic acid	花青素 Anthocyanin
添加紫色马铃薯酶解汁液的浓色啤酒 Dark beer with addition of purple potato enzymolysis juice	360.2±3.9a	685.7±11.6c	208.4±6.0b
未发酵混合汁液 Mixture juice before fermentation	352.7±1.8b	1104.9±7.9a	691.3±23.1a
纯麦芽浓色啤酒 Dark beer prepared with pure wort	186.0±1.5c	1020.0±41.9b	0
某市售浓色啤酒 A commercial dark beer	124.2±2.8d	602.1±24.4d	0
1)同列数据后的不同小写字母表示差异显著(P<0.05，Duncan’s法) 　1)Different lowercase letters in the same column indicate significant differences (P<0.05，Duncan’s test)

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表 9 添加紫色马铃薯酶解汁液的浓色啤酒与市售浓色啤酒体外抗氧化能力比较¹⁾

Table 9 Comparison of antioxidant capacities in vitro between commercial dark beer and dark beer with addition of purple potato enzymolysis juice

样品 Sample	总还原力 Total reduction capacity		DPPH自由基清除能力 DPPH radical scavenging capacity		ABTS自由基清除率/% ABTS radical scavenging rate
样品 Sample	还原值 Reduction value	ρ(维生素C)/ (mg·mL⁻¹) Vitamin C content	清除率/% Scavenging rate	ρ(维生素C)/ (mg·mL⁻¹) Vitamin C content	ABTS自由基清除率/% ABTS radical scavenging rate
添加紫色马铃薯酶解汁液的浓色啤酒 Dark beer with addition of purple potato enzymolysis juice	0.9509±0.022 4a	0.150±0.016a	49.9±0.6b	0.043±0.003b	83.9±2.3a
未发酵混合汁液 Mixture juice before fermentation	0.9138±0.006 5b	0.143±0.019a	55.3±0.8a	0.048±0.004a	37.0±3.3c
纯麦芽浓色啤酒 Dark beer prepared with pure wort	0.5259±0.006 8c	0.074±0.019b	46.8±0.5c	0.040±0.003c	74.0±3.4b
某市售浓色啤酒 A commercial dark beer	0.3460±0.001 8d	0.042±0.020c	34.6±0.5d	0.028±0.003d	69.9±1.3b
1)同列数据后的不同小写字母表示差异显著(P<0.05，Duncan’s法) 　1)Different lowercase letters in the same column indicate significant differences (P<0.05，Duncan’s test)

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