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- Title
刺梨原汁酵素發酵工藝優化及品質分析.
- Authors
陳秋慧; 魏建敏; 涂青; 盧紅梅; 楊雙全; 陳莉
- Abstract
Using Rosa roxburghii juice as raw material, the R. roxburghii juice Jiaosu was prepared by yeast and lactic acid bacteria mixed fermentation. The yeast and lactic acid bacteria fermentation process was optimized by single factor test and orthogonal test, respectively, and the quality of R. roxburghii juice Jiaosu was analyzed. The results showed that the optimal yeast fermentation process conditions of the Jiaosu were as follows: yeast SY as fermentation strain, yeast inoculum 0.3%, sugar addition 5%, fermentation time 16 h, temperature 27 ℃. Under the optimized conditions, superoxide dismutase (SOD) activity was 7 294.41 U/ml, and the viable number of yeast was 1.46×108 CFU/ml. The optimal lactic acid bacteria fermentation conditions for the Jiaosu were as follows: fermentation time 32 h, temperature 36 ℃, lactic acid bacteria inoculum 2.5%. Under the optimized conditions, the SOD activity was 7 709.89 U/ml, and the viable number of lactic acid bacteria was 1.50×108 CFU/ml. The sensory score of the Jiaosu was 89,and 6 kinds of organic acids were detected, with total content 1.30 g/L. A total of 10 amino acids were detected, including 3 essential amino acids,and total content was 1.81 mg/ml.
- Publication
China Brewing, 2023, Vol 42, Issue 4, p196
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.04.030