苹果鲜渣保藏及其发酵分析

以秦冠苹果渣为原料,采用稀释平板法和HPLC分别对发酵苹果渣的微生物及有机酸组成进行了分析,并对不同发酵方式进行了比较。结果表明,发酵苹果渣中主要微生物是酵母菌、醋酸菌和乳酸菌。苹果渣发酵产物中的有机酸主要是醋酸和乳酸,分别占有机酸总量的45.840%和44.746%,发酵苹果渣中尚未发现有害菌。发酵果渣的蛋白质含量较未发酵果渣有较大的提高;采用不同方式发酵的果渣,其蛋白质含量有较大差异,其中以露地薄膜法发酵的蛋白质含量为最高,且氨基酸组成较为合理,优于小麦蛋白。

Analysis of the Storage and Fermentation of the Apple Pomace

The components of organic acids and microorganism in fermented apple pomace(FAP)have been analyzed with HPLC and delution-plate method,compared with difference ferment methods,using Qinguan apple pomace as raw material.The results showed that the microorganism in FAP were mainly yeast,acetbater and lactobacilli.The major organic acids in FAP were acetic acid(45.84% of total organic acid) and lactic acid(44.746% of total organic acid).The pernicious bacteria have not been found in FAP.The protein of FAP was higher than unfermented apple pomace.The study obtained obtained different protein content using different fermented methods.The method which was apple pomace under plastic film with the yeast yielded highest protein content,and the model of amino acid composition of the protein was better than wheat.