中国果菜2025，Vol.45Issue(5)：38-42,91,6.DOI:10.19590/j.cnki.1008-1038.2025.05.006
苹果芹菜酵素发酵工艺优化及品质评价
Optimization of Apple-Celery Enzyme Fermentation Process and Quality Evaluation
摘要
Abstract
This study aimed to develop a new type of fruit and vegetable enzyme product that was rich in nutrients,had a unique flavor.Apples and celery were used as the main raw materials.With sensory scores and the number of viable bacteria as evaluation indicators,single-factor and orthogonal experiments were adopted to optimize the processing technology of the enzyme.The results showed that the optimal conditions for the apple-celery fruit and vegetable enzyme were as follows:The fermentation time was 48 hours,the fermentation temperature was 36℃,the inoculation amount of Lactobacillus plantarum was 0.4%,and the mass ratio of apple to celery was 4∶1.The fruit and vegetable enzymes prepared under these conditions had a refreshing taste,moderate acidity and sourness,and unique flavor.The pH was 3.58,which was within the appropriate range.Core indicators such as soluble solids(10.85%)and a total acid content(4.64 mg/mL)all reached the ideal standards.At the same time,the product was rich in various active components such as total phenols and flavonoids,demonstrating high nutritional value and potential functionality.关键词
苹果/芹菜/发酵/植物乳植杆菌/酵素Key words
Apple/celery/fermentation/Lactobacillus plantarum/enzymes分类
轻工业引用本文复制引用
于鹤丽,刘晓靖,李苗苗,秦洋,赵敏,刘艺,段小慧,于辉,回学宽..苹果芹菜酵素发酵工艺优化及品质评价[J].中国果菜,2025,45(5):38-42,91,6.基金项目
山东省科技型中小企业创新能力提升工程(2023TSGC0767) （2023TSGC0767）
2024年度山东农业工程学院乡村振兴专项(sgyxczx2024-20) （sgyxczx2024-20）
