Optimization of Tomato Enzyme Fermentation Process and Analysis of Change of Nutritional Components
With tomato as the raw material,Lactobacillus plantarum as the fermentation strain,superoxide dismutase(SOD)and total acid as the evaluation indexes,single factor test and Box-Behnken test are used to optimize the fermentation process of tomato enzyme,and the changes of nutritional components and related enzyme activity during the fermentation of tomato enzyme are analyzed and monitored.The results show that under the conditions of the optimum inoculation amount of 0.3％,fermentation temperature of 37 ℃,initial pH value of 5.5 and fermentation time of 40 h,SOD activity of tomato enzyme reaches 147.63 U/g,and the total acid content is 48.60 g/kg.During the fermentation,both pH value and content of soluble solids decrease continuously with the increase of fermentation time,while the total acid content increases continuously.The content of reducing sugar and total phenols,the activity of SOD and lipase all increase firstly and then decrease,while the content of lycopene firstly decreases continuously,and then increases and then decreases again.At the same time,correlation analysis is conducted on various nutritional components and enzyme activity,and the results show that there is a certain correlation among various nutritional components.
万方数据
维普
