摘要
以苹果、木瓜、山楂、南瓜、葡萄五种润肠通便功效较好的果蔬为原材料,对其发酵的工艺进行优化,制备得到果蔬发酵复合粉,并对感官指标和理化指标进行评价。结果表明:苹果︰山楂︰葡萄︰南瓜︰木瓜=1︰1︰1︰1︰5比例配比,果蔬与水的比例为3︰10,加入4%红糖和0.2%乳酸菌粉在35℃发酵7d,35℃下250 W超声波处理30 min,通过离心、抽滤、醇沉、烘干、粉碎,得到果蔬发酵复合粉,产率为25.12%,感官指标和理化指标符合国家标准。
Five fruits and vegetables with good laxative effects: apple, papaya, hawthorn, pumpkin and grape, were used as raw materials. The fermentation process of these five fruits and vegetables was optimized, and the compound powder of fruit and vegetable fermentation was prepared, and the sensory index and physical and chemical index were evaluated. The results showed that the ratio of apple︰hawthorn︰grape︰pumpkin︰papaya was 1︰1︰1︰1︰5, the ratio of fruit and vegetable to water was 3: 10, 4 % brown sugar and 0.2 % lactic acid bacteria powder were added to ferment at 35 ℃ for 7 days, 250 W ultrasonic treatment at 35 ℃ for 30 min minutes, through centrifugation, suction filtration, alcohol precipitation, drying and crushing, the fruit and vegetable fermented composite powder was obtained, the yield was 25.12 %, and the sensory index and physical and chemical index met the national standard.
作者
郝莉娜
黄荣
常波
蒲春宏
Hao Li’na;Huang Rong;Chang Bo;Pu Chunhong(College of Chemistry and Life Sciences,Chengdu Normal University,Key Laboratory of Sichuan Provincial Universities for the Optimization and Application of Functional Molecules,Chengdu 611130,China)
出处
《广东化工》
CAS
2021年第5期56-58,共3页
Guangdong Chemical Industry
基金
国家级大学生创新创业训练项目(201914389008)
四川省大学生创新创业训练项目(201914389008)。
关键词
果蔬酵素
工艺
复合粉
理化指标
fruit and vegetable enzymes
craft
compound powder
physical and chemical indicators
作者简介
郝莉娜(1997-),女,陕西人,学士。主要研究方向为植物资源开发;通讯作者:黄荣(1964-),女,硕士,教授,主要研究方向为植物资源开发。
