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投稿时间：2021-08-04
投稿时间：2021-08-04
中文摘要: 为探究毛酸浆宿萼对毛酸浆鲜果发酵的影响，以毛酸浆果实和宿萼为原料，研究宿萼汁添加对毛酸浆发酵果饮糖度、总黄酮含量、酒精度等的影响。结果表明，5种不同配比样品中，浆∶萼体积比1∶1的发酵果饮在口味、酒香、色泽等方面综合评分最高达80分；该配比下发酵后果饮还原糖含量低至0.126 g/100 mL，总黄酮发酵后含量增加最高达0.088 mg/mL，而酒精度则低至0.2%vol。因此浆∶萼体积比1∶1为最佳配比。
Abstract:The effect of persistent calyx on the fermentation of fresh fruit was investigated with the goal of providing a medicinal drink.The fruits and persistent calyx of Physalis pubescens Linn.were used as donor raw materials to study the effects of the contents of sugar，total flavonoid and alcohol in fermented fruit drink formulated with persistent calyx.Among five different sample formulations，a 1∶1 volume ratio of pulp to calyx produced the highest comprehensive score of flavor，aroma and color.The sample featured decreased reducing sugar to 0.126 g/100 mL，the highest increased content of total flavonoids 0.088 mg/mL，and an alcohol content as low as 0.2% volume ratio.
文章编号：202203001 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31240035）；山东省自然科学基金（ZR2010CQ002）；聊城大学大学生创新创业训练计划项目（CXCY2021212）
| Author Name | Affiliation |
| HU Shu-han，XING Cai-yun，GAO Shuang-shuang，SHI Fu-mei | College of Life Sciences，Liaocheng University，Liaocheng 252000，Shandong，China |
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