In this study,yellow peach Jiaosu was prepared from Yanling yellow peach with Saccharomyces cerevisiae as fermentation strain.Taking total phenol content as the index,the fermentation conditions of yellow peach Jiaosu were optimized by single factor test and response surface tests,and the antioxidant activity and physicochemical index were detected.The results showed that the optimum fermentation conditions were fermenta-tion time 4 d,temperature 25 ℃ and S.cerevisiae inoculum 1％.Under the optimized process conditions,the superoxide anion(O2),l,l-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical scavenging rates of yellow peach Jiaosu were 78％,80％and 85％,respectively.The contents of total acid,organic acid and polysaccharide were 1.36 g/100 g,1 230 mg/kg and 0.46 g/100 g,respectively,which were all higher than the industry standard,and the contents of sorbitol and glycerol in polyols were 2.15 g/L and 2.66 g/L,respectively,so the unique flavor could be added through fermentation.
关键词
黄桃酵素/发酵工艺优化/响应面法/抗氧化活性/理化指标
Key words
yellow peach Jiaosu/fermentation process optimization/response surface method/antioxidant activity/physicochemical index
维普
万方数据