猕猴桃酵素发酵工艺优化及关键技术分析  

Optimization of Kiwifruit Fermentation Process and Key Technology Analysis

作　　者：曹晓倩 樊晓博[1] 孙占育[1] 党蓓蕾 侯清娥[1] 彭浩 蒋宝[1] CAO Xiaoqian;FAN Xiaobo;SUN Zhanyu;DANG Beilei;HOU Qinge;PENG Hao;JIANG Bao(Weinan Vocational and Technical College,Weinan,Shaanxi 714026,China;Shaanxi Tianjiao Group Co.,Ltd.,Weinan,Shaanxi 714026,China)

机构地区：[1]渭南职业技术学院,陕西渭南714026 [2]陕西天酵集团股份有限公司,陕西渭南714026

出　　处：《陕西农业科学》2024年第6期23-29,共7页Shaanxi Journal of Agricultural Sciences

基　　金：陕西省重点研发计划项目(2020NY-156);渭南市重点研发计划项目(2019ZDYE-NYCX-30);渭南职业技术学院院级科研项目(WZYY202109);渭南职业技术学院青年科研基金(WZYQ202004)。

摘　　要：为了丰富猕猴桃的深加工途径,提高猕猴桃的利益价值,以猕猴桃为原料通过发酵工艺制备酵素产品。依据《食用酵素良好生产规范》(T/CBFIA 08002-2016)和《植物酵素》(QB/T 5323-2018)企业标准分析方法对成品的理化指标进行检测,通过单因素及正交试验优化猕猴桃酵素发酵工艺。结果表明,最优发酵工艺为复合果胶酶添加量0.04 g/L,酵母菌0.05 g/L、醋酸杆菌0.07‰(V/V)、发酵温度32℃、发酵时间5 d。在该条件发酵下得到的猕猴桃酵素产品乙酸含量为6.17 g/100 mL、可溶性无盐固形物为6.65 g/100 mL,产品香气清爽,酸味柔和,颜色微黄、略带绿色,且富有光泽。To enhance the range of processing methods for kiwifruit and increase its value,enzyme products were prepared through fermentation technology using kiwifruit as a raw material.According to the"Good Production Practice for Edible Enzymes"(T/CBFIA 08002-2016)and"Plant Enzymes"(QB/T 5323-2018)enterprise standard analysis methods,the physical and chemical indexes of finished products were analyzed.The fermentation process of kiwifruit was optimized by single-factor and orthogonal tests.The results showed that the optimal fermentation process was as follows:compound pectinase supplementation at 0.04 g/L,yeast at 0.05\{g/L\},acetobacter at 0.07(V/V),fermentation temperature at 32°C,fermentation time of 5 days.Under the fermentation conditions,the acetic acid content of the kiwifruit enzyme product was 6.17 g/100 mL,and the soluble salt-free solid was 6.65 g/100 mL.The product exhibited a refreshing aroma,a mild sour taste,a slight yellow color,a slight green color,and a rich luster.

关 键 词：猕猴桃 酵素 工艺优化 总酸(以乙酸计) 

分 类 号：S663[农业科学—果树学]