响应面法优化菠萝皮渣酵素的发酵工艺
Optimization of Fermentation Process of Pineapple Peel by Response Surface Methodology
南竹 1曹博恒2
作者信息
- 1. 锦州医科大学医疗学院形态实验中心,辽宁锦州 121001
- 2. 锦州医科大学医疗学院,辽宁锦州 121001
- 折叠
摘要
[目的]利用乳酸菌发酵菠萝皮渣制备菠萝皮渣酵素.[方法]以蛋白酶活性为指标,运用Box-Behnken Design 8.0.5v响应面法优化制作菠萝皮渣酵素的工艺参数.[结果]菠萝皮渣酵素制备的最佳工艺条件为发酵温度23 ℃,酵母菌接种量0.3%,发酵时间16.5 h.按上述工艺制得的菠萝皮渣酵素颜色均匀,酸甜适口并伴有发酵香味,有光泽.[结论]研究可为菠萝副产物的综合开发利用提供理论依据.
Abstract
[Objective]Preparation of pineapple peel enzyme by fermentation of pineapple peel with lactic acid bacteria.[Method]The process parameters of pineapple peel were optimized by Box-Behnken Design 8.0.5v response surface method using protease activity as an index.[Result]The optimum conditions were as follows: the fermentation temperature was 23 ℃, the inoculation amount of yeast was 0.3%, the fermentation time was 16.5 h.According to the above process made of pineapple skin residue enzyme color uniform, sweet and sour taste and accompanied by fermentation fragrance, shiny.[Conclusion]The study can provide a theoretical basis for the comprehensive utilization of pineapple by-products.
关键词
菠萝皮渣/酵素/响应面法/发酵Key words
Pineapple peel/Enzyme/Response surface method/Fermentation引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据