Optimization of the Fermentation Process of Barley Ferment and Study on its Antioxidant Properties

doi:10.3969/j.issn.1673-1689.2018.02.008

Home > Archive>Volume 37, Issue 2, 2018 >165-170. DOI:10.3969/j.issn.1673-1689.2018.02.008

Optimization of the Fermentation Process of Barley Ferment and Study on its Antioxidant Properties
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                        10.3969/j.issn.1673-1689.2018.02.008
                    
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In this study，barley seedlings were used as main materials to produce barley ferment，which was fermented by yeast. The single factor experiment method was applied for research on the fermentation conditions. The optimum processing parameters are as follows：32 ℃ of fermentation temperature，0.67% of yeast inoculated，5.3% of sucrose added，and 12h of fermentation time. Preliminary study on antioxidant properties of this product was also conducted. The results show that barley ferment has a high antioxidant capacity.

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FENG Yanjun, ZHANG Min, HAN Yubin. Optimization of the Fermentation Process of Barley Ferment and Study on its Antioxidant Properties[J]. Journal of Food Science and Biotechnology,2018,37(2):165-170.

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Online: April 03,2018
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