摘要
实验对枣粉、山楂粉、发酵枣粉进行了研制并对其总糖含量、还原糖含量、多糖含量、黄酮含量进行了测定。结果表明:(1)未发酵枣粉的总糖含量(66.70%)要高于山楂粉(39.79%)和发酵枣粉(42.93%),发酵枣粉的总糖含量比未发酵枣粉的总糖含量降低23.77%。(2)发酵枣粉还原糖含量达到26.32%,其次是发酵枣粉、山楂粉。添加酵母发酵的枣粉相对未添加酵母发酵的枣粉的还原糖含量降低10.58%。(3)未发酵枣粉的多糖含量最高为40.38%,发酵枣粉的多糖含量为27.19%,山楂粉的多糖含量为35.24%。(4)山楂粉的黄酮含量最高,达到7.22%,发酵枣粉与未发酵枣粉的黄酮含量分别为0.43%和0.78%。复合枣粉黄酮含量为1.37%。
The experiment of jujube powder,hawthorn powder,fermented jujube powder was researched and producted and the content of total sugar,reducing sugar,polysaccharide,flavonoid content was determined.The results showed that：（1） No fermented jujube powder of total sugar content was higher（66.70%） than that of hawthorn powder（39.79%） and the fermented jujube powder（42.93%）,the fermented jujube powder total sugar content was reduced by 23.77% than no fermented jujube powder of total sugar content.（2）The fermented jujube powder of sugar content reached 26.32%,followed by the fermented jujube powder,haw powder,fermented jujube powder reduced by 10.58% than no fermentated jujube powder.（3）No fermented jujube powder polysa ccharide content reached 40.38%,the fermented jujube powder polysaccharide content reached 27.19%,hawthorn powder polysaccharide content reached 35.24%.（4）Polysaccharide content of hawthorn powder was the highest,reached 7.22%,the fermented jujube powder and fermented jujube powder on the polysaccharide content of respectively 0.43% and 0.78%.Polysaccharide content of compound jujube powder reached 1.37%.
出处
《食品科技》
CAS
北大核心
2013年第4期100-103,共4页
Food Science and Technology
基金
天津市科技支撑项目(11ZCKFNC01600)
关键词
枣粉
山楂粉
发酵枣粉
总糖
黄酮
jujube powder
hawthorn powder
the fermented jujube powder
total sugar
flavone
