Author(s)

Danmin Fan, Zhilong Yang

Corresponding Author

Danmin Fan

Abstract

The fermentation process of Maca apple compound enzyme is studied in this paper. Maca and apples are main raw materials in this experiment. Through the single factor experiment, researchers analyze the influences of 3 main factors, namely the raw material ratio, the strain ratio and the sugar amount on the fermentation quality of Maca apple compound enzyme from the perspectives of total phenol content, DPPH radical scavenging activity and hydroxyl radical scavenging ability. The experimental results are analyzed through orthogonal test and sensory evaluation, in order to find the best production process of Maca apple compound enzyme. The experimental results show that if the yeast and Bifidobacterium ratio is 3:1, the Maca and apple ratio is 1:12, and 30% of sugar is added, the best Maca apple compound enzyme will be produced after fermentation for 60 days. The total phenol content in the fermented enzyme can reach 1.71mg/g; DPPH free radical scavenging capacity can reach 88%; hydroxyl free radical scavenging capacity can reach 79%. The compound enzyme also has the best sweet and sour taste of Maca and apple, as well as the best aroma of Maca.

Keywords

Maca, Apple, Compound enzyme, Fermentation process.