Verification method, real-time monitoring method and real-time evaluation method related to antioxidant activity in fermented beverage
A verification method for evaluating the activity of antioxidants in a fermented beverage comprises the following steps: mixing a saccharomycetes solution, an acetic acid bacteria solution and a lactic acid bacteria solution with a beverage in sequence, and performing fermentation treatment to obtai...
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| creator | LAI JINCI GUO QIUMEI FU WEICHANG HUANG QIAOYING SONG LIMIN HONG YIFANG |
| description | A verification method for evaluating the activity of antioxidants in a fermented beverage comprises the following steps: mixing a saccharomycetes solution, an acetic acid bacteria solution and a lactic acid bacteria solution with a beverage in sequence, and performing fermentation treatment to obtain a first product, a second product and the fermented beverage in sequence, measuring the SOD-like activity of the first product, the second product and the fermented beverage in a fermentation treatment process in a time-dependent manner, and monitoring the first product, the second product and the fermented beverage in a time-dependent manner by using a sensing unit to obtain first data including the SOD-like activity at different times and second data including monitoring signals at different times; calculating a correlation coefficient between the first data and the second data by utilizing statistical analysis according to the first data and the second data; and judging whether the sensing unit can be used for |
| format | Patent |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ENZYMOLOGY INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTEDFOR SPECIFIC APPLICATION FIELDS INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PHYSICS PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS TESTING VINEGAR WINE |
| title | Verification method, real-time monitoring method and real-time evaluation method related to antioxidant activity in fermented beverage |
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