Study on Optimization of fermentation technology of carambola enzyme

Baihua Chen; Hua Liu; Qiqi Zheng

doi:10.1051/e3sconf/202014501035

All issues

Volume 145 (2020)

E3S Web Conf., 145 (2020) 01035

References

Open Access

Issue		E3S Web Conf. Volume 145, 2020 2019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)


Article Number		01035
Number of page(s)		5
Section		International Conference on Biotechnology and Food Science
DOI		https://doi.org/10.1051/e3sconf/202014501035
Published online		06 February 2020

Jia Xu Chao, Yang Dan, Xie Haihui. Studies on the Chemical Constituents of the Fresh Fruit of Sweet and Young Peach[J]. Tropical subtropical botany, 2017,25 (03):309-314. [Google Scholar]
Gao Xiaoyue, Yang Hongqi, Zhang Yi, and Tong Ying-kai. Study on the fermentation process of ferment food[J]. Tianjin Technology, 2018, 45:44-47 50. [Google Scholar]
Yang Zhipeng, Wang Jianbin, Wen Ting, Han Mo, Zhao Xinjun, Zhang Jingjing, and Wang Ting. Study on the development and activity of a compound antioxidant fruit and vegetable ferment[J]. Food Research & Development, 2019, 40 (18):105-109. [Google Scholar]
Zhang Xipu. A preliminary study on the fermentation process of brown rice (D). Hebei Agricultural University, 2018. [Google Scholar]
Li Yun, Su Shuyou, Wang Wuzhong. Study on fermentation technology of carambola vinegar [J]. Chinese condiment, 2012, 37(08):56-59. [Google Scholar]
Zhang Xipu. A preliminary study on the fermentation process of brown rice (D). Hebei Agricultural University, 2018. [Google Scholar]
Li Changbao, Xin Ming, Sun Jian, Zhou Shugui, Sun Yu, Tang Yayuan, he Xuemei, Li Li, Sheng Jinfeng, Li Jiemin. Effects of 11 kinds of yeast on quality and antioxidant activity of winter melon wine [J/OL]. Food industry science and technology: 1-12 [2019 11-17]. [Google Scholar]
Liu Xin, Zhu Dan, Niu Guangcai, Wei Wenyi, Zhang Qi, and Qiu Qiuyuan. Process optimization of yeast-fermented blueberry ferment[J]. Agricultural Technology and Equipment, 2018 (03):50-53. [Google Scholar]
Guo Junhua, Xu Xianmeng, Ma Xin, Wang Xiaodong, Li Fokun. Optimization of natural enzyme preparation from apple peel residue and its effect on apple quality [J]. Jiangsu Agricultural Science, 2018, 46 (01): 97-101. [Google Scholar]
Yang Jun, Nie Changping, Liang Guangping, Sun Yue, Lin Bing, Zhou Ying. Enzyme preparation and activity of Dendrobium candidum by orthogonal optimization [J]. Food Industry, 2019, 40 (10): [Google Scholar]
Li Xiaoyue, Yang Ruili, Zhang Yuying, Dou Rong, Li Wu. 6 tropical fruit polyphenols and their antioxidant activity analysis[J]. Food Research & Development,2018,39 (05):1-7. [Google Scholar]
Qin Yin, Xiong Yinru, Lu Li, Frontier, Zhang Qunying. Study on antioxidant activity of raspberry-pomegranate compound juice enzyme prepared by different fermentation methods [J]. Made in China, 2019, 38 (10): 105-109. [Google Scholar]
Guo Junhua, Xu Xianmeng, Ma Xin, Wang Xiaodong, Li Fokun. Optimization of natural enzyme preparation from apple peel residue and its effect on apple quality [J]. Jiangsu Agricultural Science, 2018, 46 (01): 97-101. [Google Scholar]
Li Yun, Su Shuyou, Wang Wuzhong. Study on fermentation technology of carambola vinegar [J]. Chinese condiment, 2012, 37(08):56-59. [Google Scholar]
Dai Ziru, Agrony Rui, Huang Qiao, etal. Study on the Fungicidal Activity and Stability of the Fermentation Broth of the Acid-Yang Peach[J]. Food Research & Development,2018, 39 (22):20-23. [Google Scholar]
Tan Wenwen, Hu Guoqing, Wei Li, Wei Hongxia, Zhong Meiqing, Liao Wei. Preparation of carambola mango compound fermented fruit wine [J]. Light Industry Technology, 2018, 34 (10): 4+57. [Google Scholar]

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[1] Jia Xu Chao, Yang Dan, Xie Haihui. Studies on the Chemical Constituents of the Fresh Fruit of Sweet and Young Peach[J]. Tropical subtropical botany, 2017,25 (03):309-314. [Google Scholar]

[2] Gao Xiaoyue, Yang Hongqi, Zhang Yi, and Tong Ying-kai. Study on the fermentation process of ferment food[J]. Tianjin Technology, 2018, 45:44-47 50. [Google Scholar]

[3] Yang Zhipeng, Wang Jianbin, Wen Ting, Han Mo, Zhao Xinjun, Zhang Jingjing, and Wang Ting. Study on the development and activity of a compound antioxidant fruit and vegetable ferment[J]. Food Research & Development, 2019, 40 (18):105-109. [Google Scholar]

[4] Zhang Xipu. A preliminary study on the fermentation process of brown rice (D). Hebei Agricultural University, 2018. [Google Scholar]

[5] Li Yun, Su Shuyou, Wang Wuzhong. Study on fermentation technology of carambola vinegar [J]. Chinese condiment, 2012, 37(08):56-59. [Google Scholar]

[6] Zhang Xipu. A preliminary study on the fermentation process of brown rice (D). Hebei Agricultural University, 2018. [Google Scholar]

[7] Li Changbao, Xin Ming, Sun Jian, Zhou Shugui, Sun Yu, Tang Yayuan, he Xuemei, Li Li, Sheng Jinfeng, Li Jiemin. Effects of 11 kinds of yeast on quality and antioxidant activity of winter melon wine [J/OL]. Food industry science and technology: 1-12 [2019 11-17]. [Google Scholar]

[8] Liu Xin, Zhu Dan, Niu Guangcai, Wei Wenyi, Zhang Qi, and Qiu Qiuyuan. Process optimization of yeast-fermented blueberry ferment[J]. Agricultural Technology and Equipment, 2018 (03):50-53. [Google Scholar]

[9] Guo Junhua, Xu Xianmeng, Ma Xin, Wang Xiaodong, Li Fokun. Optimization of natural enzyme preparation from apple peel residue and its effect on apple quality [J]. Jiangsu Agricultural Science, 2018, 46 (01): 97-101. [Google Scholar]

[10] Yang Jun, Nie Changping, Liang Guangping, Sun Yue, Lin Bing, Zhou Ying. Enzyme preparation and activity of Dendrobium candidum by orthogonal optimization [J]. Food Industry, 2019, 40 (10): [Google Scholar]

[11] Li Xiaoyue, Yang Ruili, Zhang Yuying, Dou Rong, Li Wu. 6 tropical fruit polyphenols and their antioxidant activity analysis[J]. Food Research & Development,2018,39 (05):1-7. [Google Scholar]

[12] Qin Yin, Xiong Yinru, Lu Li, Frontier, Zhang Qunying. Study on antioxidant activity of raspberry-pomegranate compound juice enzyme prepared by different fermentation methods [J]. Made in China, 2019, 38 (10): 105-109. [Google Scholar]

[13] Guo Junhua, Xu Xianmeng, Ma Xin, Wang Xiaodong, Li Fokun. Optimization of natural enzyme preparation from apple peel residue and its effect on apple quality [J]. Jiangsu Agricultural Science, 2018, 46 (01): 97-101. [Google Scholar]

[14] Li Yun, Su Shuyou, Wang Wuzhong. Study on fermentation technology of carambola vinegar [J]. Chinese condiment, 2012, 37(08):56-59. [Google Scholar]

[15] Dai Ziru, Agrony Rui, Huang Qiao, etal. Study on the Fungicidal Activity and Stability of the Fermentation Broth of the Acid-Yang Peach[J]. Food Research & Development,2018, 39 (22):20-23. [Google Scholar]

[16] Tan Wenwen, Hu Guoqing, Wei Li, Wei Hongxia, Zhong Meiqing, Liao Wei. Preparation of carambola mango compound fermented fruit wine [J]. Light Industry Technology, 2018, 34 (10): 4+57. [Google Scholar]