刺梨果渣酵素复合发酵工艺优化  

Optimization of Compound Fermentation Technology of Rosa roxburghii Residue Enzyme

作　　者：陈秋慧 魏建敏 穆先 卢红梅[1,2] 杨双全 陈莉[1,2] CHEN Qiu-hui;WEI Jian-min;MU Xian;LU Hong-mei;YANG Shuang-quan;CHEN Li(Guizhou Key Laboratory of Fermentation Engineering and Biopharmaceutical,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)

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵阳550025 [2]贵州大学酿酒与食品工程学院,贵阳550025 [3]贵州大学化学与化工学院,贵阳550025

出　　处：《中国调味品》2023年第9期122-130,共9页China Condiment

基　　金：贵州省科技支撑计划项目(黔科合支撑[2019]2371号)。

摘　　要：为了丰富刺梨产品的种类,减少刺梨果渣的浪费,文章对刺梨果渣酵素的最优加工工艺进行了探究。以刺梨果渣为原料,采用混菌发酵工艺制备刺梨果渣酵素,对其发酵工艺进行研究。通过单因素试验、正交试验对刺梨果渣酵素进行发酵工艺研究,确定刺梨果渣酵素的最佳发酵工艺条件为酵母菌发酵阶段:确定酵母菌菌种为CECA酵母,发酵时间为24.5 h,糖添加量为5%,发酵温度为24.7℃,酵母菌接种量为0.21%,在此条件下刺梨果渣酵素发酵物料的SOD活性为267.64 U/g,酵母菌活菌数为1.41×10^(8)CFU/g;乳酸菌发酵阶段:发酵时间为16 h,乳酸菌接种量为2%,发酵温度为35℃,在此条件下刺梨果渣酵素发酵物料的SOD活性为275.24 U/g,乳酸菌活菌数为1.97×10^(8)CFU/g。该条件下得到的刺梨果渣酵素色泽透亮呈黄色,有清香味,活菌数显著上升,超氧化物歧化酶活力较高。文章为开发新型刺梨产品提供了思路和理论支持。In order to enrich the variety of Rosa roxburghii products and reduce the waste of Rosa roxburghii residue,in this paper,the optimal processing technology of Rosa roxburghii residue enzyme is studied.With Rosa roxburghii residue as the raw material,Rosa roxburghii residue enzyme is prepared by mixed culture fermentation technology.Through single factor test and orthogonal test,the fermentation technology of Rosa roxburghii residue enzyme is studied,and the optimal fermentation technology conditions are determined as follows:in yeast fermentation stage,the yeast is determined as CECA yeast,the fermentation time is 24.5 h,sugar addition amount is 5%,the fermentation temperature is 24.7℃,and yeast inoculation amount is 0.21%.Under these conditions,the SOD activity of fermentation material of Rosa roxburghii residue enzyme is 267.64 U/g,and the viable number of yeast is 1.41×10^(8)CFU/g;in lactic acid bacteria fermentation stage,the fermentation time is 16 h,the inoculation amount of lactic acid bacteria is 2%,and the fermentation temperature is 35℃.Under these conditions,the SOD activity of fermentation material of Rosa roxburghii residue is 275.24 U/g,and the viable number of lactic acid bacteria is 1.97×108 CFU/g.The Rosa roxburghii residue enzyme obtained under these conditions has bright yellow color,faint fragrance,the viable number significantly increases,and the superoxide dismutase activity is high.This paper has provided ideas and theoretical support for the development of new types of Rosa roxburghii products.

关 键 词：刺梨果渣 酵素 发酵 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]