农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
7期
14-17,20
,共5页
紫甘蓝%浆水发酵饮料%DPPH·
紫甘藍%漿水髮酵飲料%DPPH·
자감람%장수발효음료%DPPH·
purple cabbage%fermented Jiangshui beverage%DPPH·
以新鲜紫甘蓝和芹菜为原料，以市售浆水为菌种，采用常温发酵，优化最佳发酵工艺参数；添加白砂糖和稳定剂确定紫甘蓝芹菜浆水饮料最优配方。结果表明，发酵温度27℃，蔬菜添加量15%（紫甘蓝与芹菜质量比2∶1），发酵时间60 h，接种量20%；白砂糖添加量8%，蔗糖酯添加量0.10%，羧甲基纤维素钠添加量0.02%，感官评价最好。通过对DPPH·测定，表明紫甘蓝芹菜浆水饮料比传统普通甘蓝芹菜浆水饮料DPPH·清除率高2.53倍。
以新鮮紫甘藍和芹菜為原料，以市售漿水為菌種，採用常溫髮酵，優化最佳髮酵工藝參數；添加白砂糖和穩定劑確定紫甘藍芹菜漿水飲料最優配方。結果錶明，髮酵溫度27℃，蔬菜添加量15%（紫甘藍與芹菜質量比2∶1），髮酵時間60 h，接種量20%；白砂糖添加量8%，蔗糖酯添加量0.10%，羧甲基纖維素鈉添加量0.02%，感官評價最好。通過對DPPH·測定，錶明紫甘藍芹菜漿水飲料比傳統普通甘藍芹菜漿水飲料DPPH·清除率高2.53倍。
이신선자감람화근채위원료，이시수장수위균충，채용상온발효，우화최가발효공예삼수；첨가백사당화은정제학정자감람근채장수음료최우배방。결과표명，발효온도27℃，소채첨가량15%（자감람여근채질량비2∶1），발효시간60 h，접충량20%；백사당첨가량8%，자당지첨가량0.10%，최갑기섬유소납첨가량0.02%，감관평개최호。통과대DPPH·측정，표명자감람근채장수음료비전통보통감람근채장수음료DPPH·청제솔고2.53배。
The fermentation process conditions are optimized for the purple cabbage-celery Jiangshui beverage,with fresh purple cabbage and celery as raw material and commercially available Jiangshui as strain. The formula for the beverage is optimized by the amount of sugar and stabilizers. The sensory evaluation will be excellent when the fermentation lasted for 60 hours at 27 ℃,vegetables dosage are 15%(purple cabbage∶celery=2∶1),inoculum size is 20%;sugar is 8%,sucrose ester dosage is 0.10%,sodium carboxymethylcellulose dosage is 0.02%. In addition,the ability of DPPH clearance of the purple cabbage-celery Jiangshui beverage is 2.53 times as large as traditional head-cabbage-celery beverage.
