康布查含水 (Humulus lupulus L.): 增强了抗氧化和感官特性
Maciej Ditrych1, Jakub Jędrasik2, Kamil Królak2
1Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530, Lodz, Poland. maciej.ditrych@p.lodz.pl.
Applied microbiology and biotechnology
|January 27, 2025
概括
将蜂添加到kombucha中可以提高其抗氧化活性和稳定性. 添加蜂蜜的时间影响饮料的氧化稳定性和感官质量,为生产商提供了产品开发的新途径.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 康布查是一种发酵茶饮料,易受氧化和质量降低的影响.
- 蜂具有抗氧化特性,可以增强康布查的稳定性.
- 为了最大限度地获得益处,添加蜂的最佳阶段仍未确定.
研究的目的:
- 调查蜂添加时间对康布查物理化学,抗氧化和感官属性的影响.
- 为了确定预发酵或发酵后的蜂添加是否会产生更好的结果.
- 为寻求提高产品质量和稳定性的kombucha生产商提供见解.
主要方法:
- 在茶叶输液阶段 (发酵前) 或新鲜的康布查 (发酵后) 添加了两种度 (0.5和2g/L) 的布查.
- 使用电子自旋共振 (ESR) 光谱和DPPH抗激素活性试验来评估抗氧化特性.
- 评估了物理化学性质,包括α酸含量,以及感官属性.
主要成果:
- 蜂添加,特别是预发酵,显著减少了基质形成和增加了DPPH抗基活性.
- 蜂补充剂中观察到更高的α-酸含量.
- 发酵后的蜂添加导致了感官评级的增强,其特点是苦味增加,水果/味,以及减少/茶的音调.
结论:
- 蜂添加有效地提高了kombucha的抗氧化能力.
- 蜂α-酸对kombucha的抗氧化特性有显著的贡献.
- 添加蜂的时间对于优化kombucha的氧化稳定性和感官配置文件至关重要.
- 蜂补充剂提供了一个可行的策略,用于创建具有增强稳定性和可取感官特征的新康布查产品.
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