丹贝果蔬颗粒的研制及抗氧化活性研究

Preparation and Antioxidant Activity of Tempeh Fruit and Vegetable Granules

丹贝由少孢根霉发酵大豆而成,具有较高的营养价值。该研究以丹贝粉和果蔬粉为原料,以食盐和白砂糖为辅料,经复配、制粒、烘干等工艺研制一种丹贝果蔬颗粒。丹贝果蔬颗粒的配方为紫薯粉与丹贝粉添加比例3∶7,食盐添加量3%,白砂糖添加量7%;沙棘粉与丹贝粉添加比例1∶6,食盐添加量3%,白砂糖添加量3%。其ABTS自由基清除能力分别为12.75,11.34 mg TE/g DW,DPPH自由基清除能力分别为3.86,0.85 mg TE/g DW,铁离子还原能力分别为5.35,0.93 mg TE/g DW,总酚含量分别为3.07,2.15 mg GAE/g DW,总黄酮含量分别为2.29,0.20 mg CE/g DW。优化后的丹贝果蔬颗粒丰富并改善了丹贝颗粒的风味,提高了抗氧化活性,为丹贝衍生产品的开发提供了新思路。

Tempeh is made of soybeans fermented by Rhizopus oligosporus and has high nutritional value.In this study,with tempeh powder and fruit and vegetable powder as the raw materials,salt and white granulated sugar as the auxiliary materials,a kind of tempeh fruit and vegetable granules is prepared through the processes of compounding,granulating and drying.The formulas of tempeh fruit and vegetable granules are as follows:the addition ratio of purple potato powder to tempeh powder is 3∶7,the addition amount of salt is 3%and the addition amount of white granulated sugar is 7%;the addition ratio of sea-buckthorn powder to tempeh powder is 1∶6,the additon amount of salt is 3%and the addition amount of white granulated sugar is 3%.The ABTS radical scavenging abilities are 12.75,11.34 mg TE/g DW respectively,the DPPH radical scavenging abilities are 3.86,0.85 mg TE/g DW respectively,the iron ion reducing abilities are 5.35,0.93 mg TE/g DW respectively,the content of total phenols is 3.07,2.15 mg GAE/g DW respectively,and the total content of flavonoids is 2.29,0.20 mg CE/g DW respectively.After optimization,the tempeh fruit and vegetable granules enrich and improve the flavor of tempeh granules,increase the antioxidant activity,and provide a new idea for the development of tempeh derivative products.