李宏梁,陈天,陈素英,周启武,孙宝国

• 1:陕西科技大学食品与生物工程学院
• 2:陕西宏梁食品科技有限公司
• 3:大荔镰塬农业发展有限公司
• 4:北京工商大学

摘要(Abstract)：

为探究人参酵素原液与量子化处理的量子化人参酵素产品品质的差异,文章依据酵素团体标准T/CBFIA 08001—2016的技术要求,对人参酵素原液(the raw liquid of ginseng ferment,RLGF,简称为人参酵素)与量子化人参酵素(quantized ginseng ferment,QGF)在感官品质、生化指标及污染物指标方面进行对比分析。结果表明,在pH、氯化钠一般理化指标方面,两种酵素产品差异不大;量子人参酵素仅在总酸、有机酸指标中具有较高含量,这与其低pH、低乙醇含量有关;且相比于人参酵素而言,总氨基酸含量减少27mg/100g,维生素B族含量普遍降低,人参皂甙亦相对减少,减少262mg/100g。在食品安全指标方面,两种酵素产品的霉菌、大肠菌群等均符合标准要求,沙门氏菌和重金属均未检出;后续实验证明人参酵素在发酵过程中具有自清洁作用。综合感官评定表明人参酵素产品品质较优于量子化人参酵素。

关键词(KeyWords)： 人参酵素;量子化;酵素品质;酵素团体标准;人参皂甙

Abstract:

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基金项目(Foundation):

作者(Author): 李宏梁,陈天,陈素英,周启武,孙宝国

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