摘要
实验利用酵母发酵减少枣中糖含量,从而得到低糖枣粉产品。实验在酵母添加量为1%、发酵时间8h、温度37℃,以一定转数摇床培养的工艺条件下,测定发酵发酵前后糖以及各种营养物质的含量。实验结果表明:发酵前的总糖含量为62.0%,发酵后的总糖含量为42.5%,降低了20.5%;枣粗蛋白、灰分、钙都有提高,说明营养价值也有很大提高。综合考虑消费品的特性,发酵枣粉的方式制备低糖枣粉非常可行。
In this paper,the yeast fermentation method was adopted to decrease the carbohydrates in jujube powder.The parameters were：yeast content 1%,fermentation time 8 h,temperature 37 ℃,a certain number of revolutions shaking process condition.The content of sugar and other nutrient contents were determined when fermented and unfermented.The experimental results showed that,with the fermentation,the amount of sugar was decreased by 20.5%,and the contents of crude protein,ash,calcium were increased.In other words,the flavor and nutritive value of fermented jujube powder were improved.Considering the characteristics of consumer goods,it is feasible to produce low-sugar jujube powder by utilizing the yeast fermentation method.
出处
《食品科技》
CAS
北大核心
2013年第4期104-106,共3页
Food Science and Technology
基金
天津市科技支撑项目(11ZCKFNC01600)
关键词
发酵
低糖
枣粉
fermentation
low-sugar
jujube powder
