Optimization of Kiwifruit Fermentation Process and Key Technology Analysis
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.
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