Study on Preparation and Processing Characteristics of Honeyberry Enzyme Powder
In order to explore the fermentation process and processing characteristics of honeyberry enzyme powder,honeyberry is selected as the raw material,the effects of yeast addition amount,fermentation temperature,acetic acid bacteria addition amount and fermentation time on the content of total phenols,total flavonoids,anthocyanins and SOD activity are studied by single factor test,and the optimal fermentation conditions are determined by orthogonal test.The effects of different storage temperatures of 4,25,37 ℃ on the processing characteristics of powder such as bulk density,slip angle and rest angle are investigated.The results show that the sensory score is the highest of 93 points by adding 1.5％yeast,fermentation temperature 22 ℃,anaerobic fermentation for 10 d,and then inoculation with 1.5％acetic acid bacteria,fermentation temperature 34 ℃,aerobic fermentation for 5 d.Under these conditions,the content of total phenols is 7.63 mg/L,the content of total flavonoids is 38.63 mg/L,the content of anthocyanins is 6.56 mg/L,and the SOD activity is 7 539 U/mL.The honeyberry enzyme is freeze-dried and ground into powder in dark conditions,the processing characteristics of the powder are determined at 4,25,37 ℃.The results show that with the increase of temperature,the changes of bulk density,slip angle and rest angle gradually increase,and the processing characteristic indexes of honeyberry enzyme powder are the highest at 4 ℃.This test has provided theoretical references for the deep processing and application of honeyberry.
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