麦苗酵素发酵工艺的优化及其抗氧化功能  

Optimization of the Fermentation Process of Barley Ferment and Study on its Antioxidant Properties

作　　者：冯彦君[1] 张慜[1] 韩宇斌[2] FENG Yanjun;ZHANG Min;HAN Yubin(School of Food Science and Technology,Jangnan University,Wuxi 214122,China;Haitong Food Group Co.,Cixi 315300,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]海通食品集团有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2018年第2期165-170,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(21176104)

摘　　要：以大麦幼苗为原料,采用酵母菌进行发酵,得到了麦苗酵素产品。以超氧化物歧化酶(SOD)活力为指标,通过单因素实验得到一条麦苗酵素的最佳发酵工艺参数:发酵温度32℃,酵母接种体积分数0.67%,蔗糖添加质量分数5.3%,发酵12 h。对该产品的抗氧化功能进行了初步研究,其结果表明该产品具有较好的抗氧化功能。In this study,barley seedlings were used as main materials to produce barley ferment,which was fermented by yeast.The single factor experiment method was applied for research on the fermentation conditions.The optimum processing parameters are as follows:32℃of fermentation temperature,0.67%of yeast inoculated,5.3%of sucrose added,and 12h of fermentation time.Preliminary study on antioxidant properties of this product was also conducted.The results show that barley ferment has a high antioxidant capacity.

关 键 词：麦苗酵素 发酵工艺 抗氧化功能 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]