南瓜-苹果酵素工艺研究

Study on Pumpkin-Apple Jiaosu Technology

本文选用南瓜、苹果搭配制作混合果蔬酵素,以超氧化物歧化酶活力为评价指标,研究果蔬酵素的制备工艺。结果表明,南瓜苹果酵素的最优配方为南瓜浆75 mL、苹果汁75 mL、白砂糖15 g、酵母含量0.15%、温度28℃、转速150 r·min^(-1)和时间36 h。

In this paper,pumpkin and apple were used to produce mixed fruit and vegetable Jiaosu,and the activity of superoxide dismutase was used as an evaluation index to study the preparation process of fruit and vegetable Jiaosu.The results showed that the optimum formula of pumpkin apple Jiaosu was pumpkin juice 75 mL,apple juice 75 mL,white granulated sugar 15 g,yeast content 0.15%,temperature 28℃,rotational speed 150 r·min^(-1) and time 36 h.