Dynamic Analysis of Nutrition Component in the Process of Apple Fruit Fermentation | 苹果果实匀浆发酵过程中营养组分的动态变化分析
2009
Huang Weijing, Beijing University of Agriculture, Beijing(China), Department of Plant Science | Qi Yaping, Beijing University of Agriculture, Beijing(China), Department of Plant Science | Wang Rongjuan, Beijing University of Agriculture, Beijing(China), Department of Plant Science
Chinese. 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%。[著者文摘]
Show more [+] Less [-]English. 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 0.90%. There was no obvious change on the amount of humic acid at early 20 days, which increased to 25.92% the maximum amount in 28. h day.
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