南果梨皮渣红糖酵素的工艺优化及品质分析  

Process optimization and quality analysis of brown sugar enzyme from Nanguo pear peel residue

作　　者：郝子娜 李杰 田思雨 周铭懿 HAO Zi-na;LI Jie;TIAN Si-yu;ZHOU Ming-yi(College of Food and Health,Jinzhou Medical University,Jinzhou 121000,Liaoning,China)

机构地区：[1]锦州医科大学食品与健康学院,辽宁锦州121000

出　　处：《粮食与油脂》2023年第11期134-137,162,共5页Cereals & Oils

基　　金：2020年锦州医科大学大学生创新创业训练项目(1792122108)。

摘　　要：以南果梨皮渣为原料、以超氧化物歧化酶(SOD)活力为指标,在单因素试验的基础上通过响应面法优化南果梨皮渣红糖酵素的发酵工艺。结果表明:最佳工艺为以皮渣液质量为基准,发酵时间4.5 d、初始pH 5.2、酵母菌接种量0.20%、加糖量18%,在此条件下制得的酵素SOD活力为1 235.35 U/mL,感官品质良好,且理化指标及微生物指标均符合相关国家标准。Using Nanguo pear peel residue as raw material and superoxide dismutase(SOD)activity as an index,the fermentation process of brown sugar enzyme from Nanguo pear peel residue was optimized by response surface method on the basis of single factor experiment.The results showed that the optimal process conditions were as follows:based on the mass of the peel residue liquid,fermentation time 4.5 d,initial pH 5.2,yeast inoculum 0.20%and addition amount of brown sugar 18%.Under these conditions,the SOD activity of the enzyme was 1235.35 U/mL,with good sensory quality,and the physicochemical and microbiological indexes met the relevant national standards.

关 键 词：南果梨 红糖酵素 超氧化物歧化酶活力 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]