温度对发酵法制备低糖红枣粉营养成分的影响

Effect of Temperature on the Nutritional Components in Low Sugar Jujube Powder Prepared by Fermentation

以红枣为试验原料,采用发酵法制备低糖红枣粉。研究了温度对发酵过程中总糖、还原糖、总酚、类黄酮、可溶性固形物等营养成分的影响。结果表明,发酵过程中可溶性固形物、还原糖、总糖含量都呈下降趋势,并逐渐趋于稳定;类黄酮和总酚含量逐渐上升然后趋于稳定。不同温度对发酵过程中可溶性固形物、还原糖及总糖的变化影响较大,但对总酚、类黄酮的变化无显著影响。于25℃条件下发酵得到的低糖红枣粉的品质较好,类黄酮、总酚、还原糖和总糖含量分别为742.15 mg/g,907.87 mg/g,9.74 g/100 g,10.52 g/100 g。

Low sugar jujube powder was prepared by fermentation. The effect of temperature on total sugar, reducing sugar,total phenols,flavonoid and soluble solid was studied. The results showed that the content of soluble solid,reducing sugar and total sugar decreased and then stabilized at a relatively low level,the flavonoid and total phenols content gradually increased and then stabilized. Variant temperatures exert high impact on the content of soluble solid,reducing sugar and total sugar and had no significant effect on the total phenols and flavonoid in the process of fermentation. The low sugar jujube powder had a better quality when the temperature was 25 ℃,the content of flavonoid,total phenols,reducing sugar and total sugar was 742.15 mg/g,907.87 mg/g,9.74 g/100 g,10.52 g/100 g respectively.