芸豆酵素复合发酵工艺优化  

Optimization on fermentation technology of kidney bean enzyme

作　　者：王迪[1] 王颖[1,2] 张艳莉 刘淑婷 佐兆杭[1] WANG Di;WANG Ying;ZHANGN Yan-li;LIU Shu-ting;ZUO Zhao-hang(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;National Coarse Cereals Engineering Research Center,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品与机械》2019年第10期206-209,236,共5页Food and Machinery

基　　金：国家科技部重点研发计划（编号：2017YFD0401203）;黑龙江省科技厅项目（编号：TDJH201806）;黑龙江省特色杂粮学科项目（编号：201705）;杂粮产品加工技术中试与转化项目（编号：HNK135-05-02)

摘　　要：利用乳酸菌和酵母菌复合菌系制备酵素,通过多菌种单因素试验优化发酵菌种条件并确定复合发酵接种顺序及发酵时间。结果表明:最优发酵方式为先接种酵母菌预发酵后再接种乳酸菌,最佳复合发酵条件为装瓶量30 mL(250 mL)、pH 5.0、接种0.20%酵母菌、30℃振荡培养24 h;再接种3.0%复合乳酸菌(植物乳杆菌嗜酸乳杆菌为1 1),37℃培养24 h;4℃低温静置发酵24 h,酵素产香。该条件得到的芸豆酵素上清液色泽通透呈黄色,气味清冽,活菌数显著增加,超氧化物歧化酶活力(SOD)达224.09 U/mL。Lactic acid bacteria and yeast were used to prepare enzymes,and the single factor experiment of multiple strains was optimized to determine the inoculation sequence and fermentation time of the complex fermentation.Results:the optimal inoculation order was inoculated yeast first,and then lactic acid bacteria.The optimal compound fermentation condition was:inoculated with 0.20%yeast under the condition of bottling volume of 30 mL(250 mL)and pH 5.0,and shaking incubated at 30℃for 24 h.Then 3.0%lactobacillus complex was inoculated(lactobacillus plantarum to lactobacillus acidophilus was 1 1)and cultured at 37℃for 24 h with stationary fermented at low temperature of 4℃for 24 h,to the enzyme yield incense.The results showed that the enzyme supernatant of kidney bean was yellow,chilly smell,and the number of viable bacteria increased significantly with the activity of superoxide dismutase(SOD)reaching 224.09 U/mL.

关 键 词：芸豆 酵素 复合发酵 超氧化物歧化酶活力 

分 类 号：TS2[轻工技术与工程—食品科学与工程]