本文已被：浏览 215次 下载 109次
投稿时间：2024-03-22
投稿时间：2024-03-22
中文摘要: 为提高辣椒酱营养价值、丰富产品类型，该研究以美人椒、苦荞米、甜荞米和藜麦米为主要原料，以植物乳杆菌（Lactobacillus plantarum）L7 为发酵剂进行三麦辣椒酱的制作。在单因素试验基础上，通过响应面法优化辣椒酱的发酵工艺，确定最佳发酵条件为接种量0.22%、发酵温度30 ℃、发酵时间5 d。在该工艺条件下制得的辣椒酱香气浓郁，酸辣适口，营养及功能成分丰富，总黄酮含量1.48 mg/g，总酚含量2.11 mg/g，其对DPPH 自由基清除率和ABTS+自由基清除率的VC 当量分别为2.21 mg/g 和2.11 mg/g，具有较好的抗氧化活性。
Abstract:Capsicum frutescens， Fagopyrum tataricum， Fagopyrum esculentum， and Chenopodium quinoa were fermented with Lactobacillus plantarum L7 to prepare a novel kind of Sanmai chili sauce， with the aim of improving the nutritional value and enriching the products of chili sauce. The fermentation process of chili sauce was optimized by response surface method on the basis of single factor tests. The optimal fermentation conditions were determined as the inoculation amount of 0.22% and fermentation at 30 ℃ for 5 d. The chili sauce produced under these conditions had a rich aroma， a palatable hot and sour taste， and abundant nutrients and functional components. The total flavonoids and total phenols in this chili sauce product were determined as 1.48 mg/g and 2.11 mg/g， respectively. Correspondingly， the vitamin C equivalent of DPPH and ABTS+ free radical scavenging rates was calculated as 2.21 mg/g and 2.11 mg/g， respectively， which suggested strong antioxidant activity.
文章编号：202503015 中图分类号： 文献标志码：
基金项目:四川省科技计划项目（2023ZHCG0085、2023NSFSC1177）；国家现代农业产业技术体系四川创新团队项目（SCCXTD-2020-11）
| 作者 | 单位 |
| 王宇豪1，赵江林1*，刘雪莲1，黄显1，姜良珍1，钟灵允1，张一凡2，赵钢1 | 1.成都大学 四川省杂粮产业化工程技术研究中心，四川 成都 610106；2.环太生物科技股份有限公司，四川 成都 610213 |
引用文本：
津ICP备20000603号-1