苹果芹菜酵素发酵工艺优化及品质评价

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中图分类号：TS261.4 文献标志码：A 文章编号：1008-1038（2025）05-0038-06

DOI：10.19590/j.cnki.1008-1038.2025.05.006

Optimization of Apple-Celery Enzyme Fermentation Process and Quality Evaluation

YUHeli'，LIU Xiaojing]，LI Miaomiao1， QIN Yangl， ZHAO Min'，LIU Yi'，DUAN Xiaohui²， YUHui'，

HUI Xuekuanl*

（1. College of Food Scienceand Engineering，Shandong Agricultural Engineering University，Zibo 255ooo，China; 2. Shandong Jiangzao Bakery Food Co.， Ltd.，Weifang 261Ooo， China）

Abstract： This study aimed to developa new typeoffruit and vegetable enzyme productthat was rich in nutrients， had a unique flavor.Apples and celery were used as the main raw materials.With sensory scores and the number of viable bacteria as evaluation indicators，single-factor and orthogonal experiments were adopted to optimize the processing technology of the enzyme.The results showed that the optimal conditions forthe apple-celery fruit and vegetable enzyme were as follows： The fermentation time was 48 hours，the fermentation temperature was 36 ∘C ，the inoculation amount of Lactobacillus plantarum was 0.4% ， and the mass ratio of apple to celery was 4：1. The fruit and vegetable enzymes prepared under these conditions had a refreshing taste，moderate acidity and sourness，and unique flavor. The pH was 3.58，which was within the appropriate range.Core indicators such as soluble solids 0 10.85% ）and a total acid content 4.64mg/mL all reached the ideal standards.At the same time，the product was rich invariousactive components such as total phenolsand flavonoids，demonstrating high nutritional value and potential functionality.

Keywords：Apple; celery; fermentation; Lactobacillus plantarum; enzymes

苹果（MaluspumilaMill.）和芹菜（Apium graveolens）均具有较高的营养价值与食用价值。（剩余5833字）