猕猴桃酵素发酵工艺优化及关键技术分析

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。

Optimization of Kiwifruit Fermentation Process and Key Technology Analysis

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.