滁菊水果酵素制作工艺研究  

Study on Fermentation Technology of Chuzhou Chrysanthemum and Fruit Enzyme

作　　者：章苇虹 于士军 张春艳 徐鑫 王伟玲 

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《现代农业科技》2018年第3期256-258,共3页Modern Agricultural Science and Technology

基　　金：安徽省大学生创新训练项目(201510377048);滁州学院食品酶法加工科技创新团队(00001702);滁州学院生物与食品工程学院实验室开放课题(SWSP201509KF;SWSP201604KF);国家科技部星火计划项目(2015GA710033)

摘　　要：以滁菊和水果为主要原料,对滁菊水果酵素的制作工艺进行了研究。首先采用单因素试验法对水果种类、加糖量、发酵时间和滁菊添加量等工艺条件对滁菊水果酵素研制的影响进行了研究。然后通过正交试验,以还原糖含量、黄酮含量、蛋白质含量、总酸含量以及可溶性固形物含量为指标优化得到最佳条件。结果表明,滁菊水果酵素的最佳工艺参数为火龙果添加量150 g/L、滁菊添加量6 g/L、白砂糖添加量145 g/L、发酵30 d。最优工艺下得到的产品还原糖含量为2.22 g/100 mL,可溶性固形物含量为11.17%,黄酮含量为1.76%,总酸含量为2.30%,蛋白质含量为1.08 g/kg。The fermentation process of Chuzhou chrysanthemum and fruit enzyme was studied in this paper.The single factor experiment method was applied to study the effect of fermentation technology include the kinds of fruits ,sugar concentration,fermentation time and amount of Chuzhou chrysanthemum on the fermentation of enzyme.Orthogonal test was used to optimize processing parameters based on the sugar level, flavonoids content, protein content, total acid content and soluble solid content.The results indicated that the optimum parameters were as follows：the additive amount of pitaya was 150 g/L, the additive amount of Chuzhou chrysanthemum was 6 g/L,the additive amount of sugar was 145 g/L and the fermentation time was 30 days.In the optimize process,the reducing sugar content was 2.22 g/100 mL, soluble solid content was 11.17%, flavonoids contnet was 1.76%, total acid content was 2.30% and the protein content was 1.08 g/kg of the fermented beverage.

关 键 词：滁菊 水果 酵素 制作工艺 正交试验 

分 类 号：TQ925[轻工技术与工程—发酵工程]