生香酵母发酵酸浆枸杞复合果酱工艺优化及抗氧化性研究  

Study on Technology Optimization and Antioxidant Activity of Lycium Barbarum Compound Jam Fermented by Aroma Producing Yeast

作　　者：叶春苗[1] 李莉峰[2] 李东华[3] 韩艳秋[2] YE Chunmiao;LI Lifeng;LI Donghua;HAN Yanqiu(Liaoyang Vocational College of Technology,Liaoyang,Liaoning 111000,China;Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161,China;Shenyang University of Chemical Technology,Shenyang,Liaoning 110161,China)

机构地区：[1]辽阳职业技术学院,辽宁辽阳111000 [2]辽宁省农业科学院,辽宁沈阳110161 [3]沈阳化工大学,辽宁沈阳110161

出　　处：《农产品加工》2022年第19期43-46,50,共5页Farm Products Processing

基　　金：辽宁省开原市农产品加工科技特派团项目(2021JH5/10400060)。

摘　　要：以酸浆和枸杞为原料,通过单因素试验、正交试验优化生香酵母发酵复合果酱的制取工艺,并对比了发酵前后果酱自由基清除能力。结果表明,复合果浆最佳的发酵条件为发酵时间28 h,发酵温度25℃,蔗糖添加量6%,接种量1.2%;果酱调配时添加蔗糖28%,加柠檬酸调至pH值为3.6,柠檬酸添加量约为0.15%,复合增稠剂添加量为果胶0.25%,黄原胶0.2%的品质最佳;对发酵果酱的抗氧化活性进行研究,结果表明,发酵果酱清除自由基的能力较强,即发酵果酱的抗氧化活性提升。The preparation technology of compound jam fermented by aroma producing yeast was optimized by single factor test and orthogonal test,and the free radical scavenging ability of jam before and after fermentation was compared.The results showed that the optimum fermentation conditions of compound fruit pulp were fermentation time of 28 h,fermentation temperature of 25℃,sucrose addition of 6%and inoculation amount of 1.2%;When mixing,add 28%sucrose,add citric acid to adjusted the pH to 3.6,the amount of citric acid was about 0.15%,the compound thickener was pectin 0.25%,xanthan gum 0.2%,and the quality of jam was the best;The antioxidant activity of fermented jam was studied.The conclusion was that fermented jam had strong ability to scavenge free radicals,that was,the antioxidant activity of fermented jam was improved.

关 键 词：生香酵母 发酵 酸浆 果酱 抗氧化活性性能 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]