摘要
为提高核桃榨油饼粕和油橄榄果渣的利用率,增加附加值,以核桃饼粕和油橄榄果渣为主要原料,加入益生菌进行发酵,并对其功能性成分和感官指标进行评价。结果显示,3种自制酵素因原料的不同而功能成分含量不同;感官评价方面以油橄榄酵素综合得分最高,清亮透明、气味香醇、口感最佳,核桃玫瑰花酵素的色泽鲜红透亮。
In order to improve the utilization rate of walnut oil cake and olive pomace and increase the added value,the walnut cake and the olive pomace were used as the main raw materials,and the probiotic bacteria were added for fermentation,and the functional components and sensory indexes were evaluated.The results showed that the three kinds of homemade enzymes had different functional ingredients due to different raw materials;in terms of sensory evaluation,the oil olive enzyme had the highest comprehensive score,it was clear and transparent,has a good scent and tastes best,and the color of walnut rose enzyme is bright red and translucent.
作者
贺娜
徐田
耿树香
宁德鲁
HE Na;XU Tian;GENG Shu-xiang(Yunnan Forestry and Prairie Academy,Kunming,Yunnan 650201)
出处
《安徽农业科学》
CAS
2020年第1期208-210,共3页
Journal of Anhui Agricultural Sciences
基金
云南省重大科技专项计划项目“核桃功能性系列产品开发及产业化应用”(2018ZG003)
关键词
自制植物
酵素
功能性成分
测定
感官评价
Homemade plant
Enzyme
Functional component
Determination
Sensory evaluation
