抗氧化剂异VC钠、葡萄糖氧化酶、葡萄糖氧化复合酶都能不同程度的降低覆盆子营养液的DO值,L9(34)正交试验得出,同时添加3种抗氧化剂,覆盆子营养液DO值最低降至0.35μg/L,DO值降低幅度远远大于单独添加其中任何一种抗氧化剂.正交试验显示,抗氧化剂异VC钠,作用效果显著,其他2种因子作用不显著,同时添加抗氧化剂的最佳组合为异VC钠5mg/L,葡萄糖氧化酶0.8mg/L、葡萄糖氧化复合酶0.5mg/L.检测结果表明,与添加前相比,复合抗氧化剂添加6个月后,营养液的感官指标、卫生指标、功能性物质的变化不大,说明添加复合抗氧化剂对覆盆子营养液品质影响不大且能够使其保质期达到6个月以上.%Antioxidants including D-Sodium isoascorbiate, glucose oxidase, and glucose oxidase compound can reduce the DO value of raspberry beer nutrient solution., The orthogonal experiment L9(34) showed that the DO of raspberry nutritent solution reduced to 0.35μg/L while adding three antioxidants at the same time, which is much lower than adding any single anti-oxidant.Moreover, D-Sodium isoascorbiate features significant effect, while the other two antioxidants perform insignificantly.The optimum formula of antioxidants was as follow: D-Sodium isoascorbiate 5mg/L, glucose oxidase 0.8mg/L, glucose oxidase compound 0.5mg/L.The results showed that the sensory indexes, health indicators, functional substance of the nutrient solution hadn't changes a lot after adding antioxidant compound for six months, which meant the quality of raspberry beer changed little and the shelf life reached to six months after adding the nutrient solution.
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