摘要
采用红曲霉和黄酒酵母对沙棘果泥进行混合发酵,分析黄酒酵母接种量和混合发酵时间对沙棘果泥成分含量变化的影响。结果表明,当黄酒酵母接种量为8%(v/v)、发酵时间96h时,发酵液中蛋白含量提高了0.72倍,总酚含量提高了5倍,总黄酮含量提高了0.24倍,多糖含量降低了94.62%,还原糖降低了98.41%,DPPH清除率提升了4.89%,沙棘发酵液中成分含量为最优。
This study used Monascus and rice wine yeast in Sea buckthorn pulp fermentation and indicated that the different inoculation quantity of rice wine yeast and fermentation time impacted on the ingredients of sea buckthorn pulp. The results showed the optimal inoculation of mixed fermentation. If the inoculation is 8%（v/v）, protein increased 0.72 times, total phenol increased by 5times, total flavonoid increased 0.24 times, polysaccharide decreased 94.62%, reducing sugar decreased 98.41%, and the inhibition rate of DPPH improved 4.89%.
出处
《食品科技》
CAS
北大核心
2012年第6期127-130,137,共5页
Food Science and Technology
基金
北京市科技新星项目(2008B08)
"中青年骨干人才培养计划"项目(PHR20110873)
关键词
沙棘果泥
酵母
发酵
成分变化
Sea buckthorn pulp
yeast
fermentation
ingredient changes
