Response surface optimization and flavor determination of fermentation processes of orange peel tea wine.

IF 2.3 3区 生物学 Q2 MULTIDISCIPLINARY SCIENCES
PeerJ Pub Date : 2025-05-09 eCollection Date: 2025-01-01 DOI:10.7717/peerj.19357
Yanbo Liu, Liu Mengge, Pengpeng Zhang, Wenxi Liu, Chong Yang, Jiayi Cui, Haideng Li, Chunmei Pan
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引用次数: 0

Abstract

Background: In this study, Xinyang Maojian tea and orange peel were used as raw materials to brew health wine with orange and tea flavors.

Methods: Based on a single factor, the response surface method was used to optimize the fermentation of orange peel tea wine. Material volume ratio, yeast addition, fermentation temperature, fermentation time, and sucrose addition were used as the single-factor variables. The fermentation conditions of orange peel tea wine obtained by this method provide a theoretical basis for the development and utilization of tea wine and orange peel, which can promote the development of the tea wine market.

Results: The results showed that the material volume ratio of orange peel juice to tea juice was 1:3, the yeast addition amount was 4.9%, the fermentation temperature was 29 °C, the fermentation time was 7 d, and the sucrose addition amount was 29%. The main change indexes in the fermentation process of orange peel tea wine were determined, and the results were consistent with the fermentation law of orange peel tea wine. The contents of total flavonoids and total phenols in orange peel tea wine were 0.48 and 2.32 mg/mL, respectively, and were obtained using spectrophotometry and the Folin-Ciocalteu (F-C) method. The scavenging rate of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals was 90.8%, and the scavenging rate of ·OH radicals was 77.3%. A total of 26 flavor compounds were detected by gas chromatography-mass spectrometry (GC-MS). The main aroma compounds were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, phenylethyl alcohol, acetic acid, n-hexadecanoic acid, 2,4-di-tert-butylphenol, and other compounds.

Conclusion: The resulting orange peel tea wine was transparent, yellow in color, harmonious in flavor, and had certain health benefits, including strong antioxidant properties. The results of this study provide the theoretical basis for the research and development of tea wine.

陈皮茶酒发酵工艺的响应面优化及风味测定。
背景:本研究以信阳毛尖茶和橙皮为原料,制备了橙茶风味保健酒。方法:以单因素为基础,采用响应面法对陈皮茶酒的发酵工艺进行优化。以物料体积比、酵母添加量、发酵温度、发酵时间和蔗糖添加量为单因素变量。通过该方法获得的橙皮茶酒发酵条件为茶酒和橙皮的开发利用提供了理论依据,可以促进茶酒市场的发展。结果:橙皮汁与茶汁的物料体积比为1:3,酵母添加量为4.9%,发酵温度为29℃,发酵时间为7 d,蔗糖添加量为29%。测定了陈皮茶酒发酵过程中的主要变化指标,结果与陈皮茶酒发酵规律一致。用分光光度法和F-C法测定了橙皮茶酒中总黄酮和总酚的含量,分别为0.48和2.32 mg/mL。对2,2-二苯基-1-吡啶肼基(DPPH)自由基的清除率为90.8%,对·OH自由基的清除率为77.3%。采用气相色谱-质谱联用技术(GC-MS)检测了26种风味化合物。主要香气化合物为乙醇、3-甲基-1-丁醇、2-甲基-1-丙醇、苯乙醇、乙酸、正十六酸、2,4-二叔丁基苯酚等化合物。结论:所制得的橙皮茶酒透明、色泽黄、风味和谐,具有较强的抗氧化性能,具有一定的保健作用。研究结果为茶酒的研究和开发提供了理论依据。
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来源期刊
PeerJ
PeerJ MULTIDISCIPLINARY SCIENCES-
CiteScore
4.70
自引率
3.70%
发文量
1665
审稿时长
10 weeks
期刊介绍: PeerJ is an open access peer-reviewed scientific journal covering research in the biological and medical sciences. At PeerJ, authors take out a lifetime publication plan (for as little as $99) which allows them to publish articles in the journal for free, forever. PeerJ has 5 Nobel Prize Winners on the Board; they have won several industry and media awards; and they are widely recognized as being one of the most interesting recent developments in academic publishing.
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