| 酵母发酵樱桃果汁工艺优化及其发酵前后活性成分变化 |
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| 引用本文： | 张庆丽,任国艳,杨宁,郭金英,吴影,崔国庭,王萍. 酵母发酵樱桃果汁工艺优化及其发酵前后活性成分变化[J]. 食品科技, 2019, 0(7): 116-121 |
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| 作者姓名： | 张庆丽 任国艳 杨宁 郭金英 吴影 崔国庭 王萍 |
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| 作者单位： | 河南科技大学食品与生物工程学院;河南省食品原料工程技术研究中心国家级食品安全试验教学示范中心 |
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| 摘 要： | 以樱桃为原料,通过单因素试验和正交试验,对酵母菌发酵樱桃果汁的工艺进行优化,以超氧化物歧化酶的活性、超氧阴离子自由基清除率和感官评定为评价指标,获得酵母菌发酵樱桃果汁的最佳工艺参数;并对发酵前后樱桃果汁的化学组成进行检测,研究其化学组成变化。结果表明,最佳发酵条件为发酵时间30h、发酵温度30℃、接种量0.5%。此条件下酵母发酵樱桃汁中SOD酶、蛋白酶和淀粉酶活性均显著高于发酵前樱桃汁中酶活;超氧阴离子自由基清除率、羟自由基、DPPH自由基清除率分别为99.7%、97.2%、95.0%,较发酵前均有不同程度的提高;总黄酮含量、多酚含量、抗坏血酸含量、pH值和有机酸含量较发酵前均有显著提高;总糖含量显著降低,总糖含量从发酵前的59.18mg/L下降为42.81mg/L。
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| 关 键 词： | 樱桃 酵母发酵 工艺优化 酶活性 抗氧化性 |
Optimization of yeast fermentation process of cherry juice and changes of active components before and after fermentation |
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| ZHANG Qingli,REN Guoyan,YANG Ning,GUO Jinying,WU Ying,CUI Guoting,WANG Ping. Optimization of yeast fermentation process of cherry juice and changes of active components before and after fermentation[J]. Food Science and Technology, 2019, 0(7): 116-121 |
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| Authors: | ZHANG Qingli REN Guoyan YANG Ning GUO Jinying WU Ying CUI Guoting WANG Ping |
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| Affiliation: | (School of Food and Biological Engineering,Henan University of Science and Technology University,Luoyang 471023;Henan Food Raw Material Engineering and Technology Research Center,National Food Safety Experimental Teaching Demonstration Center,Luoyang 471023) |
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| Abstract: | ZHANG Qingli;REN Guoyan;YANG Ning;GUO Jinying;WU Ying;CUI Guoting;WANG Ping(School of Food and Biological Engineering,Henan University of Science and Technology University,Luoyang 471023;Henan Food Raw Material Engineering and Technology Research Center,National Food Safety Experimental Teaching Demonstration Center,Luoyang 471023) |
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| Keywords: | cherry yeast fermentation optimize technology enzyme activity antioxidant |
| 本文献已被 CNKI 维普 等数据库收录！ |
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