爱媛38号果冻橙汁发酵前后成分分析及应用研究  

Study on Composition Analysis and Application of Eyuan 38 Jelly Orange Juice before and after Fermentation

作　　者：袁奇[1] 覃先武[1] 郭辉 姚思雯 许琦 颜东方 李沛[1] 彭颖 YUAN Qi;QIN Xian-wu;GUO Hui;YAO Si-wen;XU Qi;YAN Dong-fang;LI Pei;PENG Ying(Angel Yeast Co.,Ltd.,Yichang 443000,china;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430000,china)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443000 [2]华中农业大学食品科技学院,湖北武汉430000

出　　处：《饮料工业》2021年第2期45-48,共4页Beverage Industry

基　　金：2019年湖北省博士后创新岗位基金;国家自然科学基金(31571847)。

摘　　要：本研究通过比较爱媛38号果冻橙发酵前后的风味物质、氨基酸、pH值、还原糖和有机酸等种类与含量的变化,并经过分析发酵液各项指标可知:发酵液符合植物酵素企业标准。最后通过应用实验发现:在橙汁发酵前加入0.3%酵母抽提物(YE)时,能明显缩短发酵时间;在发酵后加入0.3%酵母抽提物时,能使酵素的口感得到改善。In this study,by comparing the changes of flavor substances,amino acids,pH values,reducing sugars and organic acids before and after fermentation of Eyuan No.38 jelly orange,and by analyzing various indexes of fermentation liquid,we can know that:standard of complex plant enzyme enterprise in fermentation liquid.Finally,the application experiment showed that adding 0.3%yeast extract(YE)before orange juice fermentation could significantly shorten the fermentation time;Adding 0.3%yeast extract after fermentation can improve the taste of the enzyme.

关 键 词：果冻橙 发酵 还原糖 有机酸 酵母抽提物 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]