玉米须果蔬复合酵素饮料的研制及其抗氧化活性  

Extraction of Functional Components from Corn Stigma and Preparation of Corn Stigma,Fruit and Vegetable Complex Enzyme Beverage

作　　者：宁楚洁 赵倩 谢春阳[1] 林柯[1] NING Chu-jie;ZHAO Qian;XIE Chun-yang;LIN Ke(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院

出　　处：《食品研究与开发》2019年第20期116-122,共7页Food Research and Development

摘　　要：试验以玉米须黄酮提取液和西红柿、苹果和大豆果蔬原汁为原料研制果蔬复合酵素饮料,通过响应面法优化获得玉米须果蔬复合液发酵的最佳条件,并评估酵素饮料的抗氧化活性。结果表明,玉米须果蔬复合液发酵的最佳条件为:接种量2%,发酵时间41 h,发酵温度31℃;得到的玉米须果蔬复合发酵液用4%的白砂糖,0.06%的柠檬酸进行调配,在该条件下玉米须果蔬酵素饮料的感官评分最高;试验结果表明,玉米须果蔬复合酵素饮料对DPPH自由基具有较强的清除作用。Using the corn flavonoid extract and tomato,apple and soybean fruit and vegetable juices as raw materials,fruit and vegetable compound enzyme beverage was developed.The optimal conditions for the fermentation of corn silk and fruit mixture were optimized by response surface methodology,and the antioxidant activity of the enzyme beverage was evaluated.The results showed that the optimum conditions for the fermentation of corn silk and fruit mixture were as follows:inoculum 2%,fermentation time 41 h,fermentation temperature 31℃.The obtained corn husk compound fermentation broth was formulated with 4%white granulated sugar and 0.06%citric acid,and the sensory score of the corn silk fruit and vegetable compound enzyme beverage was the highest under this condition.The test results showed that the corn silk fruit and vegetable compound enzyme beverage had a strong scavenging effect on DPPH free radicals.

关 键 词：复合发酵 玉米须黄酮 响应面法 酵素饮料 抗氧化活性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]