添加蔗糖对裸燕麦酵素发酵过程中理化指标与活性成分变化的影响
Effects of Sucrose Addition on the Changes of Physicochemical Indexes and Active Components during Oat Jiaosu Fermentation
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摘要: 为探讨蔗糖对裸燕麦酵素发酵过程的影响,对裸燕麦酵素发酵过程中0~168 h的还原糖、pH、酒精含量、可溶性蛋白、多酚含量进行了测定。结果表明,加糖裸燕麦酵素与不加糖裸燕麦酵素的还原糖含量变化趋势相近,加糖裸燕麦酵素还原糖含量在72 h降到最低,相比于不加糖样品更快进入发酵后期,168 h时酒精含量是不加糖裸燕麦酵素的2.05倍;pH稳定在3.5左右,低于不加糖裸燕麦酵素(pH在4.0左右)。发酵168 h时加糖裸燕麦酵素可溶性蛋白含量、多酚含量高出不加糖裸燕麦酵素83.33%、24.23%,说明蔗糖添加更有利于营养成分的析出和活性物质的富集。Abstract: In order to investigate the effects of sucrose addition on reducing sugar,alcohol content,soluble protein and total phenol contents during oat jiaosu fermentation,the sucrose was used as a variable to track the index of oat jiaosu in the 0~168 h fermentation. The results showed that the reducing sugar content of oat jiaosu added sucrose was similar to that of oat jiaosu without added sugar. The reducing sugar content was reduced to the lowest level at 72 h which meant oat jiaosu added sucrose entered the late fermentation stage faster than another,the alcohol content was 2.05 times that of oat jiaosu without added sugar at 168 h;pH was about 3.5,lower than another (pH was around 4.0). The addition of sucrose was beneficial to the increase of nutrients and the enrichment of active substances,the soluble protein content and total phenol contents of oat jiaosu added sucrose were higher than that of oat jiaosu without adding sugar in 83.33% and 24.23% after 168 h of fermentation.
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