草莓酵素发酵菌种的筛选及工艺优化研究
时间:2019-05-17 20:15 来源:毕业论文 作者:毕业论文 点击:次
| 摘要：草莓具有较高的营养价值和医疗保健功效，深受消费者喜爱。然而草莓收获期很短，上市又非常集中，果实容易因破损或感染细菌而腐烂，因此发展草莓的深加工变得非常迫切。而最近开始流行的酵素产品因营养价值丰富且附加价值高等因素成为了加工草莓产品的较好选择。本论文以新鲜草莓为原料，研究了草莓酵素发酵的菌种选择、发酵最佳工艺条件并对发酵后的草莓酵素进行感官优化。通过单因素和响应面优化，得到最佳的草莓酵素发酵工艺参数为：草莓汁初始pH 5.0，发酵温度30℃，发酵时间30 h，干酪乳杆菌、植物乳杆菌1：1，接种量2%，在此条件下SOD活力达到。对发酵后的草莓酵素通过正交实验进行复配，在白砂糖添加量8%、CMC添加量3%、柠檬酸添加量0.7%时感官评分最高。最终得到的酵素产品色泽亮丽、醇厚甘冽、果香浓郁、风独特。35433 毕业论文关键词： 草莓；酵素；发酵工艺；参数优化 Study on the bacteria selection and process optimization of strawberry ferment Abstract： With a high nutritional value and health care efficacy,strawberry is welcomed by consumers. However, the harvest time of strawberry is very short, the listing is also very concentrated, the fruit is easy to rot due to breakage or infection of bacteria, so the development of strawberry processing becomes very urgent. And recently, the product of the popular enzyme was a good choice for strawberry products because of its rich nutritional value and high added value.. In this paper, fresh strawberry as raw material, the ferment of strawberry ferment, the best technological conditions, and the sensory optimization of strawberry ferment after fermentation are studied.. By univariate and response surface optimization, get the best strawberry enzyme fermentation parameters were: strawberry juice pH 5.0, the fermentation temperature of 30 DEG C, fermentation time of 30 h, Lactobacillus casei, Lactobacillus plantarum 1:1. 2% inoculation amount. Under these conditions, the activity of SOD reached. After the fermentation of strawberry ferment through orthogonal experiment, the sensory score was the highest in white sugar addition amount, CMC addition amount 3%, citric acid added 0.7%. The resulting enzyme products bright color, fruity, mellow and sweet, unique flavor. Keywords: Strawberry; ferment;process; parameters optimization 目录 1 酵素及其功能概述 1 1.1 酵素功能 1 1.1.1 分解功能 1 1.1.2 消炎作用 1 1.1.3 抗菌作用 2 1.1.4 美白抗衰老作用 2 1.1.5 促进细胞新生 2 1.1.6 促进肝再生 2 1.2 酵素的市场及生产现状 2 1.3 生产草莓酵素的必要性和可行性 4 1.4 本课题的目的及研究意义 5 2 材料与方法 7 2.1 菌种、培养基与试剂以及配置方法 7 2.2 仪器与设备 7 2.3 工艺流程 8 2.4 实验方法 8 2.4.1 SOD比酶活的测定 8 2.4.2 蛋白质含量测定 10 2.4.3 固形物含量测定 10 2.4.4 乳酸菌活菌数测定 11 2.5 单因素实验 11 2.5.1 菌种及比例的影响 11 2.5.2 接种量的影响 11 2.5.3 发酵起始pH值的影响 12 2.5.4 培养温度的影响 12 2.5.5 培养时间的影响 12 2.5.6 固形物含量的影响 12 2.6 响应面优化 12 (责任编辑：qin) |