麦苗酵素发酵工艺的优化及其抗氧化功能

Optimization of the Fermentation Process of Barley Ferment and Study on its Antioxidant Properties

DOI：10.3969/j.issn.1673-1689.2018.02.008

中文关键词: 麦苗酵素 发酵工艺 抗氧化功能

英文关键词: barley ferment,fermentation conditions,antioxidant properties

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中文摘要:

以大麦幼苗为原料，采用酵母菌进行发酵，得到了麦苗酵素产品。以超氧化物歧化酶（SOD）活力为指标，通过单因素实验得到一条麦苗酵素的最佳发酵工艺参数：发酵温度32 ℃，酵母接种体积分数0.67%，蔗糖添加质量分数5.3%，发酵12 h。对该产品的抗氧化功能进行了初步研究，其结果表明该产品具有较好的抗氧化功能。

英文摘要:

In this study，barley seedlings were used as main materials to produce barley ferment，which was fermented by yeast. The single factor experiment method was applied for research on the fermentation conditions. The optimum processing parameters are as follows：32 ℃ of fermentation temperature，0.67% of yeast inoculated，5.3% of sucrose added，and 12h of fermentation time. Preliminary study on antioxidant properties of this product was also conducted. The results show that barley ferment has a high antioxidant capacity.

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