摘要
以大果山楂为主要原料制备山楂酵素,通过使用不同的发酵菌种,即自然发酵、单菌种(酵母菌)、双菌种(酵母菌+醋酸菌)、三菌种(酵母菌+醋酸菌+乳酸菌),对发酵过程中的总酸度、总酚含量、超氧化物歧化酶(SOD)活力、酒精度、2,2-联苯基-1-苦基阱基(2,2-Diphenyl-1-picryldrazyl,DPPH)自由基清除率及感官评分进行测定分析,从而研究发酵菌种对大果山楂酵素品质的影响。结果表明:三菌种发酵的酸度较高,形成的总酚含量、SOD酶活力、DPPH自由基清除率较高,酒精度较低,综合感官评价得分较高,说明三菌种复合发酵制备的大果山楂酵素的品质最佳,其次为双菌种发酵,而单菌种发酵的酒精度较高,感官评分低于自然发酵,山楂酵素品质较差。
The enzyme drink was prepared by using Malus domeri(Bois)Chev.as materials.The total acidity,total phenol,superoxide dismutase(SOD)activity,alcohol content,2,2-Diphenyl-1-picryldrazyl(DPPH)free radical scavenging rate and sensory evaluation were measured to determine the effect of the fermentation strains on the quality of Malus domeri(Bois)Chev.enzyme drink by using different strains,including natural fermentation,single strain(yeast),double strains(yeast and acetic acid bacteria),three strains(yeast,acetic acid bacteria and lactic acid bacteria).The results showed that the total acidity,total phenol content,SOD enzyme activity,DPPH free radical scavenging rate of enzyme drink fermented by three strains were higher,the alcohol content was lower,and the score of comprehensive sensory evaluation was higher.It was indicated that the quality of the enzyme drink produced by three strains was the best,then the two strains fermentation.While single strain fermentation had higher alcohol content,lower sensory score than natural fermentation,and poor quality of Malus domeri(Bois)Chev.enzyme drink.
作者
张巧
柯博芳
唐小闲
段振华
ZHANG Qiao;KE Bofang;TANG Xiaoxian;DUAN Zhenhua(College of Food and Biological Engineer,Hezhou University,Hezhou 542899;Institute of Food Science and Engineering Research,Hezhou University,Hezhou 542899;Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables,Hezhou 542899)
出处
《食品工业》
CAS
北大核心
2020年第6期162-166,共5页
The Food Industry
基金
广西特聘专家专项经费(厅发[2016]21号)
现代食品加工新技术研究岗位创新人才培养示范基地建设(桂科AD17195088)
2018年贺州市科学研究与技术开发计划项目(贺科攻201808030)。
关键词
大果山楂
酵素
品质
超氧化物歧化酶
Malus domeri(Bois)Chev.
enzyme drink
quality
superoxide dismutase
