酵母混合发酵对沙棘果泥成分的影响  

Effects of yeast mixed fermentation on components of Sea buckthorn pulp

作　　者：李小鹏[1] 刘洁洁[1] 童军茂[1] 王昌涛[2] 

机构地区：[1]石河子大学食品学院,石河子832000 [2]北京工商大学植物资源研究开发北京市重点实验室,北京100048

出　　处：《食品科技》2012年第6期127-130,137,共5页Food Science and Technology

基　　金：北京市科技新星项目(2008B08);"中青年骨干人才培养计划"项目(PHR20110873)

摘　　要：采用红曲霉和黄酒酵母对沙棘果泥进行混合发酵,分析黄酒酵母接种量和混合发酵时间对沙棘果泥成分含量变化的影响。结果表明,当黄酒酵母接种量为8%(v/v)、发酵时间96h时,发酵液中蛋白含量提高了0.72倍,总酚含量提高了5倍,总黄酮含量提高了0.24倍,多糖含量降低了94.62%,还原糖降低了98.41%,DPPH清除率提升了4.89%,沙棘发酵液中成分含量为最优。This study used Monascus and rice wine yeast in Sea buckthorn pulp fermentation and indicated that the different inoculation quantity of rice wine yeast and fermentation time impacted on the ingredients of sea buckthorn pulp. The results showed the optimal inoculation of mixed fermentation. If the inoculation is 8%（v/v）, protein increased 0.72 times, total phenol increased by 5times, total flavonoid increased 0.24 times, polysaccharide decreased 94.62%, reducing sugar decreased 98.41%, and the inhibition rate of DPPH improved 4.89%.

关 键 词：沙棘果泥 酵母 发酵 成分变化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]