摘要
为丰富酵素产品口感多样化,以新鲜黑果腺肋花楸、红树莓为原料,酵素综合评分为指标,通过单因素试验及正交试验,考察原料质量比、白砂糖用量、发酵时间及发酵温度对产品发酵工艺的影响。结果表明,最佳发酵工艺为黑果腺肋花楸与红树莓质量比1︰1、白砂糖用量10%、发酵温度22℃、发酵时间28 d。在此工艺条件下制备的黑果腺肋花楸红树莓复合酵素的SOD酶活力达3 876 U/g,色泽明亮呈紫红色,口感较好,具有2种水果特有的果香,具有一定的抗氧化活性。
In order to diversify the taste of enzyme products, using Aronia melanocarpa and red raspberries as raw materials,and comprehensive enzyme scores as indicators, single factor test and orthogonal test were conducted to examine the mass ratio of raw materials, the amount of white sugar, fermentation time and fermentation temperature. The effect of temperature on the fermentation process of the product was analyzed. The results showed that the best fermentation process was the mass ratio of Aronia melanocarpa and red raspberry 1︰1, white sugar dosage 10%, the fermentation temperature 22 ℃, and the fermentation time 28 d. The SOD enzyme activity of Rowan-red raspberry compound enzyme was 3 876 U/g. The color was bright purple;The taste was good;It had the unique fruit aroma of two fruits, and had certain antioxidant activity.
作者
尹俊涛
刘艳怀
雷勇
代绍娟
张雪梅
YIN Juntao;LIU Yanhuai;LEI Yong;DAI Shaojuan;ZHANG Xuemei(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)
出处
《食品工业》
CAS
2022年第9期46-50,共5页
The Food Industry
关键词
黑果腺肋花楸
红树莓
复合酵素
正交试验
抗氧化活性
Aronia melanocarpa
red raspberry
compound enzyme
orthogonal test
antioxidant activity
