黑果酵素的制备分析
Preparation and Analysis of Black Chokeberry Enzyme
惠美星1
作者信息
- 1. 江西仁仁健康产业有限公司沈阳分公司,辽宁 沈阳 110000
- 折叠
摘要
本研究以黑果(黑果腺肋花楸果)为原料,加入苹果与柠檬辅料,制备黑果酵素.按照 1∶1∶1的比例配制黑果、苹果与柠檬,通过试验发现,在原料基础上的最佳工艺条件为:黄糖添加量 15%、接菌量 5%、发酵时间 15 天、发酵温度 37℃,此条件下制备的黑果酵素感官最佳,抗氧化活性最好.
Abstract
In this study,black chokeberry enzyme was prepared by adding apple and lemon as raw material.According to the ratio of 1∶1∶1,black chokeberry,apple and lemon were prepared.It was found that the best technological conditions on the basis of raw materials were:15%of brown sugar,5%of bacteria,fermentation time of 15 days,fermentation temperature of 37℃.Under these conditions,black chokeberry enzyme had the best sensory and antioxidant activity.
关键词
黑果酵素/制备/工艺流程Key words
black chokeberry enzyme/preparation/process flow引用本文复制引用
出版年
2024
NETL
NSTL
万方数据