| 苹果果实匀浆发酵过程中营养组分的动态变化分析 |
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| 引用本文： | 黄伟菁,戚亚平,王荣娟,吴红英,姚允聪,姬谦龙.苹果果实匀浆发酵过程中营养组分的动态变化分析[J].北京农学院学报,2009,24(1):1-4. |
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| 作者姓名： | 黄伟菁 戚亚平 王荣娟 吴红英 姚允聪 姬谦龙 |
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| 作者单位： | 1. 北京农学院生物技术系,北京,102206
2. 北京农学院生物技术系,北京,102206;北京农学院生物技术系,北京,102206 |
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| 基金项目： | 国家科技支撑重大项目，北京市农委资助项目，北京农学院基础科学基金 |
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| 摘 要： | 以＂绿洲4号＂酵素为发酵剂,苹果果实为底物进行发酵实验。发酵过程中可溶性糖含量在前24d由初始的19.6%降至4.0%,后又升高到7.0%;游离氨基酸的含量在前24d由初始的22.3%降至5.0%,后逐渐趋于平稳;pH值在前8d变化显著,由初始的4.75升高到5.5,之后逐渐降至3.67,后期维持在3.2～3.5之间;可滴定酸量初始值为0.32%,发酵过程中不断上升最终稳定在0.90%左右。腐植酸含量前20d变化不明显,之后逐渐上升,28d时达到最大值25.92%。
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| 关 键 词： | 酵素 苹果果实 匀浆发酵 游离氨基酸 腐植酸 |
Dynamic Analysis of Nutrition Component in the Process of Apple Fruit Fermentation |
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| HUANG Wei-jing,QI Ya-ping,WANG Rong-juan,WU Hong-ying,YAO Yun-tong,JI Qian-long.Dynamic Analysis of Nutrition Component in the Process of Apple Fruit Fermentation[J].Journal of Beijing Agricultural College,2009,24(1):1-4. |
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| Authors: | HUANG Wei-jing QI Ya-ping WANG Rong-juan WU Hong-ying YAO Yun-tong JI Qian-long |
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| Institution: | a.Department of Plant Science;b.Department of Bio-technology;Beijing University of Agriculture;Beijing 102206;China |
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| Abstract: | In the process of apple syrup fermentation with the "Oasis No.4 Enzyme" ,the content of soluble sugar in early 24 days decreased from initial 19.6% to 4.0%,then increased to 7.0%.The content of total free amino acid in early 24 days decreased from initial 22.3% to 5.0%,then tended to stable. The pH value at early 8 days had a significant change from 4.75 to 5.5,then gradually reduced to 3.67,eventually maintained between 3.2 to 3.5. The content of titratable acid gradually rose,from initial 0.32% to around ... |
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| Keywords: | enzyme apple fruit homogenate fermentation dissociation amino acid humic acid |
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