摘要
本研究以玫瑰花为主要原料,添加酵母菌和醋酸菌进行发酵,通过酵母添加量、醋酸菌添加量、白糖添加量等单因素试验,研究各单因素对玫瑰酵素加工工艺的影响,通过正交试验确定最佳的玫瑰花酵素生产工艺。试验结果得出:玫瑰花添加量为8%、酵母添加量为0.8%、醋酸菌添加量为1%、白糖添加量为16%,28℃发酵45 d所得到的玫瑰酵素SOD酶活性为91.4 U/m L,产品颜色深红,酸甜适中,具有玫瑰花的香气。
With roses as the main raw material, by adding yeast and acetic acid bacteria. Through the single factor experiment, such as yeast addition, acetic acid bacteria addition, sugar addition, to study the effects of single factors on the processing technology of rose enzyme. The experimental results are analyzed through orthogonal test, in order to find the best production process of rose enzyme. The results show that if rose added 8%,yeast added 0.8%,acetic acid bacteria added 1%, and sugar added 16%,the best rose enzyme will be produced after fermentation at 28 ℃ for 45 days. The total SOD enzyme activity of rose enzyme can reach 91.4 U/m L. The color of rose enzyme is dark red, and also has the best sweet and sour taste, as well as the best aroma of roses.
作者
樊丹敏
Fan Danmin1,2(1.Lijiang Teachers College, Lijiang 674100, China;2.Research Center for Plateau Characteristic Agriculture in Northwest, Lijiang 674100, China)
出处
《现代食品》
2018年第9期154-157,161,共5页
Modern Food
基金
云南省教育厅科学研究基金项目(编号:2016ZZX271)
关键词
玫瑰
酵素
工艺
Rose
Enzyme
Processing technology
