猕猴桃酵素发酵工艺优化及关键技术分析
Optimization of Kiwifruit Fermentation Process and Key Technology Analysis
曹晓倩 1樊晓博 1孙占育 1党蓓蕾 2侯清娥 1彭浩 2蒋宝1
作者信息
- 1. 渭南职业技术学院,陕西 渭南 714026
- 2. 陕西天酵集团股份有限公司,陕西 渭南 714026
- 折叠
摘要
为了丰富猕猴桃的深加工途径,提高猕猴桃的利益价值,以猕猴桃为原料通过发酵工艺制备酵素产品.依据《食用酵素良好生产规范》(T/CBFIA 08002-2016)和《植物酵素》(QB/T 5323-2018)企业标准分析方法对成品的理化指标进行检测,通过单因素及正交试验优化猕猴桃酵素发酵工艺.结果表明,最优发酵工艺为复合果胶酶添加量0.04 g/L,酵母菌0.05 g/L、醋酸杆菌0.07‰(V/V)、发酵温度32℃、发酵时间5d.在该条件发酵下得到的猕猴桃酵素产品乙酸含量为 6.17 g/100 mL、可溶性无盐固形物为 6.65 g/100 mL,产品香气清爽,酸味柔和,颜色微黄、略带绿色,且富有光泽.
Abstract
To enhance the range of processing methods for kiwifruit and increase its value,enzyme products were prepared through fermentation technology using kiwifruit as a raw material.According to the"Good Produc-tion Practice for Edible Enzymes"(T/CBFIA 08002-2016)and"Plant Enzymes"(QB/T 5323-2018)enter-prise standard analysis methods,the physical and chemical indexes of finished products were analyzed.The fer-mentation process of kiwifruit was optimized by single-factor and orthogonal tests.The results showed that the optimal fermentation process was as follows:compound pectinase supplementation at 0.04 g/L,yeast at 0.05 g/L,acetobacter at 0.07(V/V),fermentation temperature at 32℃,fermentation time of 5 days.Under the fer-mentation conditions,the acetic acid content of the kiwifruit enzyme product was6.17 g/100 mL,and the solu-ble salt-free solid was 6.65 g/100 mL.The product exhibited a refreshing aroma,a mild sour taste,a slight yellow color,a slight green color,and a rich luster.
关键词
猕猴桃/酵素/工艺优化/总酸(以乙酸计)Key words
Kiwi fruit/Enzymes/Process optimization/Total acid(acetic acid)引用本文复制引用
基金项目
陕西省重点研发计划项目(2020NY-156)
渭南市重点研发计划项目(2019ZDYE-NYCX-30)
渭南职业技术学院院级科研项目(WZYY202109)
渭南职业技术学院青年科研基金(WZYQ202004)
出版年
2024
NETL
NSTL
万方数据