摘要
研究酵母发酵荞麦的最佳工艺参数,为开发荞麦保健发酵食品提供参考依据。以荞麦为原料,采用安琪酵母发酵,以总黄酮含量作为评价指标,对加水量、发酵温度、接种量、发酵时间进行单因素试验和正交试验,确定最佳发酵工艺。其最佳发酵条件为:加水量75%,发酵温度32℃,接菌量0.5%,发酵时间6h,总黄酮含量由发酵前的4.895 mg/g升高到5.314mg/g;槲皮素含量从发酵前的1.468 mg/g下降为1.099mg/g。
To research the best optimum parameters of yeast fermen- tation, provides reference for the development of buckwheat heahh fermented food. Buckwheat was selected as raw material, which was fermented by AnQi yeast, and the total content of flavonoids was chosed as the evaluation indexes. Through the single factor tesl and orthogonal test, including water addition, fermentation temperature, inoculation quantity and fermenialion time, the optimal fermentation technology was gotten. The oplimal fermentation conditions were： water addition 75%, fermentalion temperature 32 ℃, inoculation quantity 0.5%, and fermentation time 6 h. Under the conditions, the total flavonoids contenl was from 4.895 mg/g to 5.314 mg/g, while, the quercelin content decreased from 1.468 mg/g to 1.099 mg/g.
出处
《食品与机械》
CSCD
北大核心
2017年第5期194-197,共4页
Food and Machinery
基金
吉林省科技厅重大科技攻关项目(编号:20160519013JH)
吉林省科技厅青年科研基金项目(编号:20150520133JH)
吉林省教育厅"十三五"科学技术研究(编号:吉教科合字[2016]第240号)
吉林省教育厅科学技术研究项目(编号:吉教科合字[2016]第239号)
关键词
荞麦
发酵
总黄酮
槲皮素
Buckwheat
fcrmentalion
total flavonoids
quercetm
