小白杏复合果蔬酵素发酵工艺及其抗氧化活性研究  

Study on the fermentation technology and antioxidant activity of small white apricot compound fruit and vegetable enzymes

作　　者：王贝贝 王欢 牛希跃[1,2] 石亚芳 王斌 许倩 WANG Bei-bei;WANG Huan;NIU Xi-yue;SHI Ya-fang;WANG Bin;XU Qian(College of Food Science and Engineering,Tarim University,Alar 843300,Xinjiang,China;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,Xinjiang,China;Alar Xinnong Dairy Co.,Ltd.,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [3]阿拉尔新农乳业有限责任公司,新疆阿拉尔843300

出　　处：《粮食与油脂》2024年第1期90-93,127,共5页Cereals & Oils

基　　金：第一师科技局科技攻关项目(2022GJJ03);兵团财政科技计划项目“南疆乳制品创新中心”(2022BB001)

摘　　要：以小白杏为主要原料制备小白杏复合果蔬酵素。以感官评分为指标,在单因素试验的基础上通过响应面法优化小白杏复合果蔬酵素的发酵工艺,并考察小白杏复合果蔬酵素的抗氧化活性。结果表明:以小白杏200g、西瓜50g、番茄50g、黄瓜50g、苹果50g和纯净水400mL制备的混合液总质量为基准,最佳发酵工艺为白砂糖添加量10%、菌接种量0.10%、发酵温度33℃、发酵时间37h,在此条件下,制得的酵素对DPPH自由基的清除率为81.9%±2.13%、还原力为0.3±0.12,酵素的色泽淡黄透亮、酸甜适中,具有浓郁果香味。Using small white apricot as the main raw material,small white apricot compound fruit and vegetable enzymes were prepared.Using sensory score as an indicator,the fermentation process of small white apricot compound fruit and vegetable enzymes was optimized by response surface methodology based on single factor experiment,and the antioxidant activity of small white apricot compound fruit and vegeta-ble enzymes was investigated.The results showed that the optimal fermentation process was based on the total mass of the mixed solution prepared with 400 mL of pure water,including small white apricot 200 g,watermelon 50 g,tomato 50 g,cucumber 50 g,and apple 50 g,addition amount of sugar 10%,inocu-lation amount of bacterial 0.10%,fermentation temperature 33 C,fermentation time 37 h.The enzymes produced had a scavenging rate of 81.9%±2.13%for DPPH free radicals and a reducing power of 0.3±0.12.The fruit and vegetable enzymes had light yellow and transparent color,moderate acidity and sweetness,and strong fruity aroma.

关 键 词：小白杏 复合果蔬酵素 发酵工艺 抗氧化活性 感官评分 

分 类 号：TS201.1[轻工技术与工程—食品科学]