西梅酵素工藝優(yōu)化及其品質(zhì)特性研究

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中圖分類(lèi)號(hào)：TS275.5 文獻(xiàn)標(biāo)志碼：A

DOI:10.3969/j.issn.1000-9973.2025.08.001

引文格式：，等.西梅酵素工藝優(yōu)化及其品質(zhì)特性研究[J].中國(guó)調(diào)味品,2025,50（8)：1-6,65. ZHAO Y,LIYB,WANG ZP,etal.Otimizationof processof prune enzymeand studyonitsqualitycharacteristicsJCina Condiment,2025,50(8):1-6,65.

文章編號(hào)：1000-9973(2025)08-0001-06

Optimization of Process of Prune Enzyme and Study on Its Quality Characteristics

ZHAO Yu，LI Yan-bo,WANG Zhi-peng，ZHANG Lu-si,LI Wei，WANG Wei* (College of Food Science and Pharmacy， Xinjiang Agricultural University，Urumqi 830o52，China） Abstract: In this study，with French Prunus domestica from Xinjiang as the raw material，the composite fermentation with yeast and Lactobacillus plantarum is used to prepare prune enzyme，and the fermentation process is optimized by single factor test combined with response surface method，so as to obtaine a type of prune enzyme beverage. The quality of prune enzyme is analyzed with physicochemical indexes and antioxidant capacity as the indexes.The optimal process conditions for yeast fermentation are determined to be solid-liquid ratio of 3:1 ，yeast inoculation amount of 0.1% ，fermentation temperature of and fermentation time of 24h. The SOD enzyme activity is (275.147±0.032 ） U/mL under these optimized conditions. The inoculation amount of Lactobacillus plantarum for secondary fermentation is 0. 06%～0. 08% the fermentation temperature is 37°C ，and after continuous fermentation for 24h ，the prune enzyme is obtained. Under these conditions，the viable count of yeast is (1.46±0.055)×108 CFU/mL，the viable count of lactic acid bacteria is (1.03±0.016)×108 CFU/mL,and the enzyme activity of SOD is 1 (239,014±9,211 ） U/mL ，The finished product of prune enzyme has bright purplish red color，the sensory score is (85.72±0.96) points，the pH value is 3.62±0.22 ， the reducing sugar content is (94.10±6.24)g/L the soluble solid（TSS） content is (12.37±0.02)% ，the total acid content is (7.03±0.54)g/L ，theDPPHfree radical scavenging ability is (16.65±0.98)% ，the ABTS free radical scavenging ability is (67.39±1.28)% and the total flavonoid content（TFC） and total phenol content（TPC） are (0.98±0.02) ， 10.19±0.12)mg/mL （2號(hào) respectively.This study has provided a theoretical and scientific basis for the development of new prune enzyme beverage.

Key words: prune enzyme； fermentation process； physicochemical indexes；antioxidant activity

西梅屬于薔薇科（Rosaceae)李屬（Prunus）歐洲李種(PrunusdomesticaL.)水果[1]，原產(chǎn)于法國(guó)西南部，現(xiàn)在新疆大量種植。（剩余12502字）