苹果蔬菜复合酵素的制备及品质分析

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中图分类号：S661.1 文献标志码：A 文章编号：1008-1038（2025）11-0039-07

DOI： 10.19590/j.cnki.1008-1038.2025.11.005

Abstract：With the upgrading of health consumption and the popularization of the concept of utilizing natural food ingredients，fermented foods（characterized by both nutrient retention and functional properties） have attracted increasing attention in both scientific research and public discourse.In this study，apples were used as the main raw material，combined with six types of vegetables including carotsand purplesweet potatoes， and fruit-vegetable enzymes were then preparedvia constant-temperature fermentation with lacticacid bacteria at37 C for 72h，followed by analysis of their physicochemical indexes，sensory characteristics，and microbial activity.The results showed that the purple sweet potato-apple enzyme performed optimall：its total phenol content was 4.26 mg/mL and flavonoid content was 0.045mg/mL ，significantly higher than those of other combinations，and it was rich in anthocyanins and polyphenolswith excellnt SOD enzyme activity and antioxidant capacity，its sensory evaluationscore reached the highest（96 points）at 36 h，and the number of viable lactic acid bacteria was 6.1×1 08 CFU/mL. Overall， the purple sweet potato-apple enzyme had the best quality，and this study provideda theoretical basis for the process optimization and functional enhancement of compound enzymes.

Keywords：Apple;vegetable;fermentation; lactic acid bacteria; enzyme

近年来，随着“健康中国2030"战略的推进与居民健康意识的提升，功能性食品成为消费热点。（剩余9292字）