混菌发酵苹果酵素工艺研究

Study on the process of mixed fermented apple Jiaosu

中文关键词:  苹果酵素  酵母菌  植物乳杆菌  混菌发酵

英文关键词:apple Jiaosu  Saccharomyces cerevisiae  Lactobacillus plantarum  mixed fermentation

中文摘要:

      目的 以洛川苹果为原料, 优化混菌发酵苹果酵素的工艺条件。方法 在单因素实验的基础上, 酵母菌发酵以酵母菌接种量、发酵温度、料液比为自变量, 植物乳杆菌发酵以白砂糖添加量、发酵温度、料液比为自变量, 超氧化物歧化酶(superoxide dismutase, SOD)活性为响应值, 通过响应面法得到单一菌种发酵的最佳条件。再通过考察菌种接种顺序、接种时间、总发酵时间对苹果酵素的总酸、SOD活性的影响, 得出混菌发酵苹果酵素的发酵条件。结果 苹果酵素的最优发酵工艺条件为: 白砂糖添加量为4%、酵母菌接种量为4%、植物乳杆菌接种量为3%、料液比为3:7 (苹果浆:水, g/100 mL)。先接种酵母菌, 在31 ℃条件下发酵5 h, 再接种植物乳杆菌, 在34 ℃条件下发酵10 h结束。结论 优化的发酵工艺可利用酵母菌与植物乳杆菌之间的互利共生关系, 使发酵体系得到充分发酵, 从而得到清澈透亮、酸甜适宜的苹果酵素。

英文摘要:

      Objective To optimize the process conditions of mixed fermentation of apple Jiaosu taking Luochuan apple as raw materials. Methods On the basis of the single-factor experiment, the inoculation amount of yeast inoculation, fermentation temperature and liquid ratio were used as independent variables for Saccharomyces cerevisiae fermentation, the inoculation amount of white granulated sugar addition, fermentation temperature, liquid ratio were used as independent variables for Lactobacillus plantarum fermentation, and superoxide dismutase (SOD) activity was the response value, and the best conditions for single bacterial fermentation were obtained by the response surface method. The fermentation conditions of mixed fermented apple Jiaosu were obtained by examining the effects of the inoculation order, vaccination time and total fermentation time on the total acid and SOD activity of apple Jiaosu. Results The optimal fermentation conditions of apple enzymes were as follows: 4% white granulated sugar addition, 4% Saccharomyces cerevisiae inoculation, 3% Lactobacillus plantarum inoculation, and 3:7 solid liquid ratio (apple pulp:water, g/100 mL). Firstly, the yeast was inoculated, fermented for 5 h at 31 ℃, then Lactobacillus plantarum was inoculated, fermented for 10 h at 34 ℃. Conclusion The optimized fermentation process can make use of the mutually beneficial symbiotic relationship between Saccharomyces cerevisiae and Lactobacillus plantarum, so that the fermentation system can be fully fermented, so as to obtain clear and bright, sweet and suitable apple Jiaosu.