响应面法优化菠萝皮渣酵素的发酵工艺

目的]利用乳酸菌发酵菠萝皮渣制备菠萝皮渣酵素。方法]以蛋白酶活性为指标,运用Box-Behnken Design 8.0.5v响应面法优化制作菠萝皮渣酵素的工艺参数。结果]菠萝皮渣酵素制备的最佳工艺条件为发酵温度23℃,酵母菌接种量0.3%,发酵时间16.5 h。按上述工艺制得的菠萝皮渣酵素颜色均匀,酸甜适口并伴有发酵香味,有光泽。结论]研究可为菠萝副产物的综合开发利用提供理论依据。

Optimization of Fermentation Process of Pineapple Peel by Response Surface Methodology

Objective]Preparation of pineapple peel enzyme by fermentation of pineapple peel with lactic acid bacteria.Method]The process parameters of pineapple peel were optimized by Box-Behnken Design 8.0.5v response surface method using protease activity as an index.Result]The optimum conditions were as follows: the fermentation temperature was 23 ℃, the inoculation amount of yeast was 0.3%, the fermentation time was 16.5 h.According to the above process made of pineapple skin residue enzyme color uniform, sweet and sour taste and accompanied by fermentation fragrance, shiny.Conclusion]The study can provide a theoretical basis for the comprehensive utilization of pineapple by-products.