彭中旭,李丽,刘军,江志聪,凌生隆,杨山芮

• 1:四川轻化工大学生物工程学院
• 2:四川省宜宾市思坡醋业有限责任公司

摘要(Abstract)：

为了提高传统醋蛋液的风味，该研究以四川晒醋和鸡蛋为主要原料，以蜂蜜、浓缩玫瑰汁、罗汉果代糖、外源蛋白酶为辅料，通过单因素试验进行条件优化，从而确定最佳的醋蛋口服液制备工艺。结果表明，通过浸泡、酶解两步法之后，醋蛋液中酸溶蛋白含量提高了280%,醋蛋酶解液对OH~-自由基、DPPH自由基和ABTS~+自由基的清除率分别达到67.12%、76.36%和99.43%。最终确定了玫瑰风味醋蛋口服液的配方为醋蛋酶解液25%、糖10%、浓缩玫瑰汁2%、蜂蜜3%、饮用水60%。按照上述工艺和配方制得的醋蛋口服液澄清透明，酸甜口味协调，且具有明显的花香味。该研究成果可为食醋产品的研发提供新的思路和方法。

关键词(KeyWords)： 玫瑰;醋蛋口服液;浸泡;酶解;抗氧化

Abstract:

Keywords:

基金项目(Foundation): 四川省科技厅项目(2021ZHCG0053)

作者(Author): 彭中旭,李丽,刘军,江志聪,凌生隆,杨山芮

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