黄瓜酵素冻干粉的制作工艺研究

以黄瓜为主要原料,利用酵母菌和红曲霉菌双菌组合发酵生产黄瓜酵素,并通过冷冻干燥,将其制成酵素粉.选取酵母菌和红曲霉菌的最佳接种量、发酵温度、初始pH值、发酵时间及酵母菌发酵的碳源补充量和红曲霉菌的最佳接种量为工艺参数,通过单因素试验和正交试验法,以POD酶活性为评价指标,确定黄瓜发酵酵素的最佳工艺条件.结果 表明,将黄瓜打浆、预处理后加3%蔗糖,初始pH值调为5.0,灭菌,在34℃条件下接种酵母菌,发酵26 h.在一次发酵的基础上,二次混合发酵最佳工艺为红曲酶接种10%,发酵温度34℃,发酵时间50 h时,POD酶活力较强.

Study on the Technology of Cucumber Enzyme Freeze-dried

Using cucumber as main raw material,cucumber enzyme was produced by fermentation with yeast and monascus,and it was made into enzyme powder by freeze-drying.The optimum inoculum size,fermentation temperature,initial pH value,fermentation time,carbon source supplement amount of yeast fermentation and the optimum inoculum size of monascus were selected as technological parameters.The optimum technological conditions of cucumber fermentation enzyme were determined by single factor analysis and orthogonal experiment with POD enzyme activity as evaluation index.The results showed that the cucumber was beaten,pretreated with 3%sucrose,the initial pH value was adjusted to 5.0,sterilized,and inoculated with yeast at 34℃,fermentation for 26 hours.On the basis of primary fermentation,the optimum process of secondary mixed fermentation were as follows:monascus enzyme inoculated with 10%,fermentation temperature 34℃,fermentation time 50 h,POD enzyme activity was strong.