发酵条件对小米酸粥中多酚含量的影响及其主要组分研究
Science and Technology of Cereals, Oils and Foods（2022）
Abstract
探究小米酸粥发酵过程中发酵时间及发酵温度对多酚含量的影响,并对比小米酸粥与小米粥中主要成分差异.结果显示,小米酸粥中多酚含量随时间增加而增多,在20 h处达到最大值.在32℃的发酵温度下,小米酸粥中多酚含量最多.与小米粥相比,小米酸粥降低了煮制导致的多酚损耗,且酸粥中多酚抗氧化活性较小米粥高.小米酸粥中蛋白、脂肪含量均较高,分别达到13.5 mg/100 g及6.2 mg/100 g,而淀粉含量较低为53.4 mg/100 g,与小米粥相比降低了8.7 mg/100 g.此外,小米酸粥发酵可增加不可溶性膳食纤维含量及上清液中的游离色氨酸含量.
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Key words
sour congee,fermentation,polyphenols,ryptophan,dietary fiber
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