牡丹花果蔬酵素工艺优化及其最优配方  

Fermentation Process Optimization and the Optimum Formulation of Peony,Fruit and Vegetable Leaven

作　　者：杨桦 张柯 张浩玉 喻健 赵秋艳[2] YANG Hua;ZHANG Ke;ZHANG Haoyu;YU Jian;ZHAO Qiuyan(Luoyang Institute of Science and Technology,Luoyang 471023,China;Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]洛阳理工学院环境工程与化学学院,河南洛阳471023 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《洛阳理工学院学报（自然科学版）》2021年第2期6-10,63,共6页Journal of Luoyang Institute of Science and Technology：Natural Science Edition

基　　金：河南省科技攻关项目(182102110112).

摘　　要：以苹果和圣女果为主要原材料,以赵粉牡丹花瓣为辅料,以含有植物乳杆菌、保加利亚乳杆菌等酵素益生菌液为发酵剂,探索牡丹花果蔬酵素的最佳工艺以及最优配方。依据邻苯三酚自氧化法测定的SOD活性指标,通过单因素实验法确定最佳发酵工艺为:酵素益生菌(0.002 g/mL)80 mL、赵粉牡丹花瓣10 g、苹果与圣女果比例2∶1、发酵时间3 d、发酵温度30℃。以感官评分为评价依据,在单因素实验的基础上结合正交实验法,确定牡丹花果蔬酵素饮品的最优配方为:酵素原液24%、白糖6%、蜂蜜1%。Leaven,as a kind of healthy food,has emerged in recent yearsand has become diversified in the market.In the study,the optimum process and formulation of peony,fruit and vegetable enzyme were explored.Apples and cherry tomatoes were used as the main raw materialsand the petals of Zhao Pink peony were used as auxiliary materials.The leaven probiotics mainly contains Lactobacillus plantarum,Lactobacillus bulgaricus etc.According to the SOD activity measured by the pyrogallol auto-oxidation method,the optimum fermentation process was determined by the single factor method of which the additive amount of 0.002 g/mL leaven probiotics liquid was 80 mL;and Zhao pink peony petals was added 10 g;the ratio of apples to cherry tomatoes was 2∶1;the fermentation time was 3 days and the fermentation temperature was 30℃.In conclusion,the optimum formulation was determined through the orthogonal experiment method which was mainly by the means of sensory evaluation.As a result,the optimum formulation is:the additive amount of the leaven concentrate was 24%,sugar was 6%,and honey was 1%.

关 键 词：果蔬酵素 赵粉牡丹花 正交实验法 发酵工艺优化 最优配方 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]