摘要
研究了大蒜除臭及超氧化物歧化酶(Superoxide Dismutase,SOD)的提取工艺条件,比较了不同豆奶比例的酸豆奶成品质量,并分析了SOD在酸豆奶中活性及保留率。结果表明,选用普通大蒜,以每100g于90℃的300mL热浸液中保温2min除臭效果最好,SOD的保留率与活性最高。SOD在豆奶中的活性可保持3d,其保留率均在86%,且各天之间无明显差异(P>0.05)。
The author has made researches of garlic deodorization and SOD extraction technics, compared the sour-fermented milk quality of different soy-milk ratios and analyzed SOD activity and retention in it. The results show that the ordinary garlic of 100 g putted in the 300 mL steep of 90 ℃ for 2 min shows the most effective deodorization and the highest SOD retention and activity. What＇s more, SOD activity in soy-milk can be kept for 3 days and its retention is around 86% and there＇s no significant difference for the days（P〉0.05）.
出处
《食品科技》
CAS
北大核心
2010年第1期220-222,共3页
Food Science and Technology
