Optimization of Apple-Celery Enzyme Fermentation Process and Quality Evaluation
YU Heli
LIU Xiaojing
LI Miaomiao
QIN Yang
ZHAO Min
LIU Yi
DUAN Xiaohui
YU Hui
HUI Xuekuan
Abstract：This study aimed to develop a new type of fruit and vegetable enzyme product that 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 for the apple-celery fruit and vegetable enzyme were as follows:The fermentation time was 48 hours,the fermentation temperature was 36℃,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(10.85%)and a total acid content(4.64 mg/mL)all reached the ideal standards.At the same time,the product was rich in various active components such as total phenols and flavonoids,demonstrating high nutritional value and potential functionality.
Keywords：AppleceleryfermentationLactobacillus plantarumenzymes
Publication Date：2025-05-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 38-42,91 )