摘要
以刺梨原汁为原料,采用酵母菌、乳酸菌混菌发酵制备刺梨原汁酵素,通过单因素试验、正交试验分别对酵母菌及乳酸菌发酵工艺进行优化,并对刺梨原汁酵素进行品质分析。结果表明,刺梨原汁酵素最佳酵母菌发酵工艺条件为以SY酵母菌为发酵菌株,酵母菌接种量0.3%,白砂糖添加量5%,发酵时间16 h,发酵温度27℃。在此优化条件下,超氧化歧化酶(SOD)活性为7 294.41 U/mL,酵母菌活菌数为1.46×10^(8)CFU/mL。刺梨原汁酵素最佳乳酸菌发酵工艺条件为发酵时间32 h,发酵温度36℃,乳酸菌接种量2.5%,在此优化条件下,超氧化歧化酶(SOD)活性为7 709.89 U/mL,乳酸菌活菌数为1.50×10^(8)CFU/mL。刺梨原汁酵素感官评分为89分,共检出6种有机酸,总含量为1.30 g/L;共检出10种氨基酸,其中必需氨基酸3种,总含量为1.81 mg/mL。
Using Rosa roxburghii juice as raw material,the R.roxburghii juice Jiaosu was prepared by yeast and lactic acid bacteria mixed fermentation.The yeast and lactic acid bacteria fermentation process was optimized by single factor test and orthogonal test,respectively,and the quality of R.roxburghii juice Jiaosu was analyzed.The results showed that the optimal yeast fermentation process conditions of the Jiaosu were as follows:yeast SY as fermentation strain,yeast inoculum 0.3%,sugar addition 5%,fermentation time 16 h,temperature 27℃.Under the optimized conditions,superoxide dismutase(SOD)activity was 7294.41 U/ml,and the viable number of yeast was 1.46×10^(8) CFU/ml.The optimal lactic acid bacteria fermentation conditions for the Jiaosu were as follows:fermentation time 32 h,temperature 36℃,lactic acid bacteria inoculum 2.5%.Under the optimized conditions,the SOD activity was 7709.89 U/ml,and the viable number of lactic acid bacteria was 1.50×10^(8) CFU/ml.The sensory score of the Jiaosu was 89,and 6 kinds of organic acids were detected,with total content 1.30 g/L.A total of 10 amino acids were detected,including 3 essential amino acids,and total content was 1.81 mg/ml.
作者
陈秋慧
魏建敏
涂青
卢红梅
杨双全
陈莉
CHEN Qiuhui;WEI Jianmin;TU Qing;LU Hongmei;YANG Shuangquan;CHEN Li(Province Key Laboratory of Fermentation Engineering and Biopharmacy,Guizhou University,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;School of Chemistry and Chemical Engineering,Guizhou University,Guiyang 550025,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期196-202,共7页
China Brewing
基金
贵州省科技支撑计划项目(黔科合支撑[2019]2371号)。
关键词
刺梨原汁酵素
酵母菌发酵
乳酸菌发酵
工艺优化
酶活
品质分析
Rosa roxburghii juice Jiaosu
yeast fermentation
lactic acid bacteria fermentation
technology optimization
enzyme activity
quality analysis
