The effect of incorporating lingonberry (Vaccinium vitis-idaea L.) on the physicochemical, nutrient, and sensorial properties of Chinese sweet rice wine
Abstract The use of lingonberry in food processing to improve food quality and human health is increasing, and lingonberry fruit has edible and medicinal value. This study investigated the effects of adding lingonberry fruit on the nutrients, physicochemical and sensory properties of Chinese sweet rice wine (CSRW). The alcohol content, total acid content, anthocyanin content and soluble protein content of CSRW increased with the addition of fruit. Compared with the control, the flavor, color and overall acceptance of CSRW were the best in Rice Lingonberry 1 (RL1) and Rice Lingonberry 4 (RL4). In addition, we explored the inhibitory effect of lingonberry fruit and CSRW after adding fruit on Bacillus subtilis, Escherichia coli and Bacillus cereus. The results showed that the maximum bacteriostatic diameters of lingonberry fruit were 21.45 ± 0.25 mm, 17.39 ± 0.22 mm and 13.99 ± 0.08 mm. CSRW with lingonberry can effectively inhibit the above pathogenic bacteria. In conclusion, the addition of lingonberry fruit enhanced the nutrient content, color and sensory characteristics of CSRW, which laid a foundation for creating drinks that improved human nutrition and health..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:17 |
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| Enthalten in: |
Sensing and instrumentation for food quality and safety - 17(2023), 3 vom: 08. Feb., Seite 2932-2943 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Lou, Hu [VerfasserIn] |
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| Links: |
Volltext [lizenzpflichtig] |
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| Themen: |
Chemical analysis |
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| Anmerkungen: |
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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| doi: |
10.1007/s11694-023-01834-7 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Abstract The use of lingonberry in food processing to improve food quality and human health is increasing, and lingonberry fruit has edible and medicinal value. This study investigated the effects of adding lingonberry fruit on the nutrients, physicochemical and sensory properties of Chinese sweet rice wine (CSRW). The alcohol content, total acid content, anthocyanin content and soluble protein content of CSRW increased with the addition of fruit. Compared with the control, the flavor, color and overall acceptance of CSRW were the best in Rice Lingonberry 1 (RL1) and Rice Lingonberry 4 (RL4). In addition, we explored the inhibitory effect of lingonberry fruit and CSRW after adding fruit on Bacillus subtilis, Escherichia coli and Bacillus cereus. The results showed that the maximum bacteriostatic diameters of lingonberry fruit were 21.45 ± 0.25 mm, 17.39 ± 0.22 mm and 13.99 ± 0.08 mm. CSRW with lingonberry can effectively inhibit the above pathogenic bacteria. In conclusion, the addition of lingonberry fruit enhanced the nutrient content, color and sensory characteristics of CSRW, which laid a foundation for creating drinks that improved human nutrition and health. | ||
| 650 | 4 | |a Rice wine |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Traditional brewing |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Chemical analysis |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Sensory evaluation |7 (dpeaa)DE-He213 | |
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| 700 | 1 | |a Fan, Baozhen |4 aut | |
| 700 | 1 | |a Guo, Chao |4 aut | |
| 700 | 1 | |a Fu, Rao |4 aut | |
| 700 | 1 | |a Long, Tianyi |4 aut | |
| 700 | 1 | |a Zhang, Jie |4 aut | |
| 700 | 1 | |a Zhang, Guocai |4 aut | |
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