摘要
以明日叶冻干粉为原料,酵母菌为发酵菌种,考察酵母菌接种量、明日叶冻干粉添加量、发酵时间等单因素对发酵液中总黄酮含量和γ-氨基丁酸含量的影响,并进一步利用响应面设计对发酵工艺进行优化。结果表明,明日叶酵素的最佳发酵工艺条件为酵母菌接种量1.5%、明日叶冻干粉添加量17 g(底物浓度87.2 g/L)、发酵时间98 h。在此工艺条件下得到的明日叶酵素产品的总黄酮含量为1.40 g/L,γ-氨基丁酸含量为8.46 g/L,酵素色泽均一稳定,口感良好并具有明日叶的特殊风味,感官评分为81.40。本结果可为深度开发利用我国新食品原料资源明日叶提供理论依据。
Angelica keiskei freeze-dried powder was used as raw material,and yeast was used as fermentation strain to investigate the effects of different single factors such as yeast inoculation amount,A.keiskei freeze-dried powder addition amount,fermentation time on the content of total flavonoids andγ-aminobutyric acid in the fermentation broth.Furthermore,response surface design was employed to optimize the fermentation process.The results showed that the optimal fermentation process conditions for A.keiskei Jiaosu were as follows:yeast inoculation amount of 1.5%,A.keiskei freeze-dried powder addition amount of 17 g(substrate concentration 87.2 g/L),and fermentation time of 98 h,while under these conditions,the contents of total flavone andγ-aminobutyric acid were 1.40 g/L and 8.46 g/L,respectively.The Jiaosu product prepared under this process condition showed uniform and stable color good taste and special flavor of A.keiskei.Its sensory score was 81.4 points.This paper could provide theoretical basis for the deep development and utilization of Chinese new food ingredient A.keiskei.
作者
付坤丽
华璞玥
李子超
刘峰
FU Kunli;HUA Puyue;LI Zichao;LIU Feng(Department of Food Science and Engineering,College of Life Sciences,Qingdao University,Qingdao 266000,China;College of Landscape Ecology,Ningbo City Vocational Technology College,Ningbo 315000,China)
出处
《中国果菜》
2023年第5期42-49,共8页
China Fruit & Vegetable
基金
山东省自然科学基金(ZR2019PH020)
宁波市公益类科技计划项目(2021S026)
慈溪市公益类科技计划项目(CN2021004)。
关键词
明日叶
酵母菌
总黄酮
Γ-氨基丁酸
工艺优化
Angelica keiskei
yeast
total flavonoids
γ-aminobutyric acid
process optimization
