食品科学

• 生物工程 • 上一篇    下一篇

蓝莓果渣酵素发酵工艺优化

杨培青1,李 斌1,*,颜廷才1,孟宪军1,智洪涛2,黎 盛3,殷秀岩4,王维生5,高凝轩1,丑述睿1,李恩惠1   

  1. 1.沈阳农业大学食品学院,辽宁 沈阳 110866;2.辽宁省农产品质量安全中心,辽宁 沈阳 110001;
    3.西南大学食品科学学院,重庆 400715;4.通化禾韵现代农业股份有限公司,吉林 通化 134001;
    5.沈阳皇冠蓝莓生物科技有限公司,辽宁 沈阳 110161
  • 出版日期:2016-12-15 发布日期:2016-12-21

Fermentation of Blueberry Pomace for the Production of Biomass and Protease Activity

YANG Peiqing1, LI Bin1,*, YAN Tingcai1, MENG Xianjun1, ZHI Hongtao2, LI Sheng3, YIN Xiuyan4, WANG Weisheng5, GAO Ningxuan1, CHOU Shurui1, LI Enhui1   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. Quality and Safety Center of Farm Product, Shenyang 110001, China; 3. College of Food Science, Southwest University, Chongqing 400715, China;4. Tonghua Heyun Modern Agricultural Co. Ltd., Tonghua 134001, China;5. Huangguan Blueberry Biological Technology Co. Ltd., Shenyang 110161, China
  • Online:2016-12-15 Published:2016-12-21

摘要: 以蓝莓果渣为主要原料,优化最佳发酵工艺条件,提高酵素产品质量。选取工艺参数为酵母菌和干酪乳酸菌的最佳接种量、发酵温度、初始pH值、发酵时间,分析其对酵母菌的蛋白酶活力和浓度及对干酪乳酸菌浓度的影响。按照单因素试验和正交试验法设计上述工艺参数的优化试验。确定最佳酵母菌发酵工艺条件为:发酵液初始pH 3.5、发酵温度30 ℃、接种量0.15%、发酵时间16 h。酵母菌发酵16 h后在37 ℃条件下,发酵液pH 4.0,干酪乳杆菌接种量0.50%,静置发酵24 h,温度保持在18~20 ℃左右,静置进行24 h的后发酵,使发酵液产香,品质优良,将浓缩后的发酵液通过真空冷冻干燥,制成蓝莓果渣酵素粉状产品。

关键词: 蓝莓果渣, 酵素, 发酵, 真空冷冻干燥

Abstract: In this experiment, the fermentation of blueberry pomace was optimized to improve the quality of fermented
products. The fermentation parameters inoculum quantity, temperature, initial pH and fermentation time were selected to
investigate their effects on yeast biomass and protease activity and to carry out the optimization experiments using onefactor-
at-a-time and orthogonal array methods. The optimal fermentation conditions were determined as follows: yeast
fermentation of blueberry pomace was conducted for 16 h at 30 ℃ with an inoculum size of 0.15% at an initial pH of 3.5,
and then the fermented mash was adjusted to pH 4.0 and inoculated with Lactobacillus casei at an inoculum size of 0.50%
for further fermentation for 24 h at 18–20 ℃. Concentration and vacuum freeze drying of the final product gave a powder
with an aroma and good quality.

Key words: blueberry pomace, ferment, fermentation, vacuum freezing drying

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