Preparation and Quality Analysis of Complex Enzymes from Apples and Vegetables
CHEN Fei
WANG Yanyu
WEI Ran
CHE Shuqing
PAN Zhiqiang
HUI Xuekuan
LI Miaomiao
YU Hui
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 carrots and purple sweet potatoes,and fruit-vegetable enzymes were then prepared via constant-temperature fermentation with lactic acid bacteria at 37 ℃ for 72 h,followed by analysis of their physicochemical indexes,sensory characteristics,and microbial activity.The results showed that the purple sweet potato-apple enzyme performed optimally:its total phenol content was 4.26 mg/mL and flavonoid content was 0.045 mg/mL,significantly higher than those of other combinations,and it was rich in anthocyanins and polyphenols with excellent SOD enzyme activity and antioxidant capacity,its sensory evaluation score reached the highest(96 points)at 36 h,and the number of viable lactic acid bacteria was 6.1×108 CFU/mL.Overall,the purple sweet potato-apple enzyme had the best quality,and this study provided a theoretical basis for the process optimization and functional enhancement of compound enzymes.
Keywords：Applevegetablefermentationlactic acid bacteriaenzyme
Publication Date：2025-11-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 39-45 )