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研究了大蒜除臭及超氧化物歧化酶(Superoxide Dismutase,SOD)的提取工艺条件,比较了不同豆奶比例的酸豆奶成品质量,并分析了SOD在酸豆奶中活性及保留率。结果表明,选用普通大蒜,以每100g于90℃的300mL热浸液中保温2min除臭效果最好,SOD的保留率与活性最高。SOD在豆奶中的活性可保持3d,其保留率均在86%,且各天之间无明显差异(P>0.05)。
The technology of garlic deodorization and superoxide dismutase (SOD) extraction was studied. The quality of sour soybean milk with different soybean ratios was compared. The activity and retention rate of SOD in sour soybean milk were analyzed. The results showed that the best retention rate and activity of SOD were obtained when ordinary garlic was used to deodorize every 100g in 300mL hot immersion liquid at 90 ℃ for 2min. SOD activity in soy milk can be maintained 3d, the retention rate was 86%, and no significant difference between the days (P> 0.05).