玉米沙棘复合酵素酿造工艺的研究  

Study on Compound Enzyme of Corn and Sea-buckthorn

作　　者：张莉莉 张军 马骁 张哲 王明洁 梁文卫 高扬[2] ZHANG Lili;ZHANG Jun;MA Xiao;ZHANG Zhe;WANG Mingjie;LIANG Wenwei;GAO Yang(Institute of Rural Revitalization Technology,Helongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086,China;Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086,China)

机构地区：[1]黑龙江省农业科学院乡村振兴科技研究所,黑龙江哈尔滨150086 [2]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《农产品加工》2021年第24期28-31,38,共5页Farm Products Processing

基　　金：黑龙江省农业科学院“农业科技创新跨越工程”专项项目(HNK2019CX19-05)。

摘　　要：研究了玉米沙棘复合酵素的发酵工艺对其品质的影响,以蛋白酶活性和SOD活力为主要指标,将蛋白酶活性和SOD活力的数据进行标准化处理,再给出各指标的权重系数,最后通过计算综合分数进行品质评价。采用响应曲面法中的Box-behnken模式,得出各因素对综合分的影响程度的主次关系为接种量>发酵时间>pH值>发酵温度,通过二次回归设计优化玉米沙棘复合酵素发酵工艺的最佳条件为发酵温度26℃,pH值5.0,发酵时间15 d,接种量0.275%。This paper studied on the edible quality of compound enzyme of corn and sea-buckthorn in fermentation.Taking protease activity and SOD activity as the main indexes,the edible quality was evaluated by calculating the comprehensive score.Using the Box-behnken model in the response surface method,the primary and secondary relationships of each factor on the degree of comprehensive score were inoculation amount>fermentation time>pH value>fermentation temperature,The optimum technological conditions were as follows:The fermentation temperature was 26℃,the pH value was 5.0,the fermentation time was 15 d,and the inoculation amount was 0.275%.

关 键 词：玉米沙棘复合酵素 发酵工艺 蛋白酶活性 SOD酶活性 

分 类 号：S793.6[农业科学—林木遗传育种]