猕猴桃酵素生产工艺条件优化
|
摘要
为得到更高品质的猕猴桃酵素饮品,以猕猴桃为主原料,红糖为辅料,采用自然发酵的方法,进行猕猴桃酵素生产工艺条件优化研究.设计单因素试验和正交试验,以酵母菌和乳酸菌接种量、发酵温度和发酵时间为影响因素对猕猴桃酵素生产工艺条件进行优化.结果表明,菌种接种量为影响猕猴桃酵素品质的主要因素.最佳工艺条件为:发酵时间为5 d,发酵温度为30℃,菌种接种量为4%.最佳工艺条件下生产的猕猴桃酵素糖度为4°Brix,酒精度为0. 25%vol(20℃),感官得分93分,感官指标、理化指标和微生物指标完全符合国家标准.
In order to obtain a higher quality kiwifruit fermented beverage,the technological conditions of kiwifruit enzyme production were optimized by using kiwifruit as the main raw material and brown sugar as the auxiliary material under natural fermentation. Single factor and orthogonal experiments were designed to optimize the production process of kiwifruit enzymes through considering the inoculation amount of yeast and lactic acid bacteria,fermentation temperature and fermentation time as the influencing factors. The results showed that the inoculum amount was the main factor which affects the quality of kiwifruit enzyme,and the optimum conditions were as follows: fermentation time was 5 days,fermentation temperature was 30 ℃,and inoculum amount was4%. The sugar content,alcohol content and sensory score was 4° Brix,0. 25 % vol( 20 ℃) and 93,respectively,and the sensory properties,physical-chemical properties and microbial properties of the kiwifruit enzyme were full complied with national standards under the best processing parameters.
In order to obtain a higher quality kiwifruit fermented beverage,the technological conditions of kiwifruit enzyme production were optimized by using kiwifruit as the main raw material and brown sugar as the auxiliary material under natural fermentation. Single factor and orthogonal experiments were designed to optimize the production process of kiwifruit enzymes through considering the inoculation amount of yeast and lactic acid bacteria,fermentation temperature and fermentation time as the influencing factors. The results showed that the inoculum amount was the main factor which affects the quality of kiwifruit enzyme,and the optimum conditions were as follows: fermentation time was 5 days,fermentation temperature was 30 ℃,and inoculum amount was4%. The sugar content,alcohol content and sensory score was 4° Brix,0. 25 % vol( 20 ℃) and 93,respectively,and the sensory properties,physical-chemical properties and microbial properties of the kiwifruit enzyme were full complied with national standards under the best processing parameters.
引文
[1]韦仕静,刘涛,葛亚中,等.西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J].现代食品科技,2017,33(8):123-129.
[2]耿敏.猕猴桃加工工艺探究分析[J].食品安全导刊,2016(27):127.
[3]佚名.环保酵素的基本做法[J].陕西档案,2017(4):58.
[4]马荣山,黄晶.营养型牛奶酒发酵工艺的研究[J].中国酿造,2008,27(19):96-99.
[5]许牡丹,杨艳艳,王俊华,等.多菌种液态发酵红枣醋工艺研究[J].中国调味品,2011,36(12):79-82.
[6]冯印,魏麟苏,夏宇豪,等.五味子红参酵素工艺优化[J].江西农业,2017(13):56.
[7]宋佳.酵素发酵工艺的优化研究[D].太原:山西大学,2017.
[8]陈丹.浅论食用酵素[J].食品研究与开发,2016,37(12):210-214.
[9]罗登宏.猕猴桃果酒酿造[J].酿酒,2008,35(6):102-105.
[10]李晓华,王霓,笪海玲,等.啤酒酒精度测定方法研究[J].中国酿造,2013,32(3):152-153.
[11]李国辉,高红波,王道兵,等.葡萄酒和黄酒中酒精度快速测定方法研究[J].酿酒科技,2018(1):22-25.
[12]战伟伟,魏晓宇,高本杰,等.蓝靛果椰子复合酵素发酵工艺优化[J].中国酿造,2017,36(1):191-195.
[13]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB/T 4789. 3—2016食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[14]梁贵秋,吴婧婧,董桂清,等.食用桑葚酵素发酵工艺研究[J].食品与发酵科技,2016,52(6):36-40.
[2]耿敏.猕猴桃加工工艺探究分析[J].食品安全导刊,2016(27):127.
[3]佚名.环保酵素的基本做法[J].陕西档案,2017(4):58.
[4]马荣山,黄晶.营养型牛奶酒发酵工艺的研究[J].中国酿造,2008,27(19):96-99.
[5]许牡丹,杨艳艳,王俊华,等.多菌种液态发酵红枣醋工艺研究[J].中国调味品,2011,36(12):79-82.
[6]冯印,魏麟苏,夏宇豪,等.五味子红参酵素工艺优化[J].江西农业,2017(13):56.
[7]宋佳.酵素发酵工艺的优化研究[D].太原:山西大学,2017.
[8]陈丹.浅论食用酵素[J].食品研究与开发,2016,37(12):210-214.
[9]罗登宏.猕猴桃果酒酿造[J].酿酒,2008,35(6):102-105.
[10]李晓华,王霓,笪海玲,等.啤酒酒精度测定方法研究[J].中国酿造,2013,32(3):152-153.
[11]李国辉,高红波,王道兵,等.葡萄酒和黄酒中酒精度快速测定方法研究[J].酿酒科技,2018(1):22-25.
[12]战伟伟,魏晓宇,高本杰,等.蓝靛果椰子复合酵素发酵工艺优化[J].中国酿造,2017,36(1):191-195.
[13]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB/T 4789. 3—2016食品安全国家标准食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[14]梁贵秋,吴婧婧,董桂清,等.食用桑葚酵素发酵工艺研究[J].食品与发酵科技,2016,52(6):36-40.