在发酵过程中为绿色食用橄添加天然的酸盐,以丰富绿色食用橄
1Food Engineering Department, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey.
Journal of food science and technology
|June 5, 2023
概括
绿色食用橄在发酵过程中使用甜菜和黑胡卜丰富了安东基安,增强了它们的功能性质和颜色. 发酵时间被确定为这个过程中最关键的因素.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 营养保健品 营养保健品
背景情况:
- 桌面橄是一种受欢迎的食品,具有潜在的健康益处.
- 富含生物活性化合物,如酸可以增强发酵食品的功能性质.
- 在加工过程中可以将天然色素和功能成分纳入食品矩阵.
研究的目的:
- 用甜菜和黑胡卜在发酵介质中以安东基氨酸丰富绿色食用橄.
- 为了改善发酵橄的功能和感官特性.
- 研究发酵时间,蔬菜类型和度对橄发酵的影响.
主要方法:
- 为了研究发酵参数,采用了全因数设计.
- 对橄和盐水的化学和微生物特性进行了监测.
- 分析了氨酸含量,基成分和颜色变化.
- 进行了感官分析,以评估消费者接受度.
主要成果:
- 来自甜菜和黑胡卜的安托西亚宁扩散到橄和盐水样本中.
- 在用20%的黑胡卜发酵的橄中,单质酸的总含量高达154.05mg/kg.
- 发酵时间被证实是最重要的因素 (p < 0.05,R2 = 0.99,Q2 = 0.93).
- 在10天内与20%的蔬菜发酵的橄获得了高的感官分数.
结论:
- 甜菜和黑胡卜是发酵桌面橄中安东氨酸丰富的有效来源.
- 发酵参数,特别是时间,对橄的丰富性和特性有很大影响.
- 这项研究证明了一种可行的方法来生产功能性,富含安东素的发酵桌面橄.
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