| Autor: |
Tianhao LI, Shaowen WEI, Weijian MAO, Xiulan JIANG, Yanhua XUE, Hongfa DING, Lingyun GAI, Fansheng CHENG, Haizhong XU |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 86-92 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023050204 |
| Popis: |
In order to compare the effects of different enzyme pretreatments on the quality of fruit fermented Jiaosu. Bananas were used as raw materials in this paper. Cellulase, pectinase and papain were used to pretreat bananas, and the effects of different enzyme pretreatments on the physical and chemical indexes, antioxidant, sensory of banana enzyme were compared. The results showed that enzyme treatment had little effect on pH and total acid. The ability of reducing sugar utilization in the enzyme pretreatment group was significant, and the final sugar content was reduced by about 10 g/L. At 72 h of fermentation, the total phenolic content of cellulase and papain treatment groups was significantly increased by about 1.31 times (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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