【摘要】：研究了復(fù)合菌種發(fā)酵法制備玫瑰酵素最佳工藝。采用響應(yīng)面法優(yōu)化酵母菌和乳酸菌雙菌種發(fā)酵法制備玫瑰花酵素的最佳工藝,建立玫瑰花酵素SOD酶活性與各自變量的回歸方程。結(jié)果表明,最優(yōu)雙菌種發(fā)酵條件為酵母菌接種量1.99%,酵母菌發(fā)酵時(shí)間9.13 d;乳酸菌接種量1.27%,乳酸菌發(fā)酵時(shí)間10.98 d,此優(yōu)化條件下SOD酶活性為245.3 U/mL,接近理論值246.45 U/mL。在雙菌種優(yōu)化條件下,接種醋酸菌聯(lián)合發(fā)酵,增加酵素口感和風(fēng)味,通過三種菌的復(fù)合發(fā)酵,得到具有玫瑰紅色和玫瑰花味,淡淡酒香,酸甜適宜,口味及營養(yǎng)豐富的酵素飲品。
[Abstract]:The optimum technology of producing roseinase by compound strain fermentation was studied. Response surface method (RSM) was used to optimize the optimum conditions for the preparation of rosettes from yeast and lactic acid bacteria, and the regression equation between the enzyme activity of rosin SOD and their variables was established. The results showed that the optimum fermentation conditions were as follows: the inoculation amount of yeast was 1.99 and the fermentation time of yeast was 9.13 days. The inoculation amount of lactic acid bacteria was 1.27 and the fermentation time of lactic acid bacteria was 10.98 days. Under this optimized condition, the activity of SOD enzyme was 245.3 U / mL, which was close to the theoretical value of 246.45 U / mL. Under the optimum condition of double strains, inoculation acetic acid bacteria combined fermentation, increase the taste and flavor of enzyme, through the three kinds of bacteria compound fermentation, get the rose-red and rose flavor, light wine fragrance, acid and sweet suitable, An enzyme drink rich in flavor and nutrition.
【作者單位】： 云南農(nóng)業(yè)大學(xué)食品科學(xué)技術(shù)學(xué)院;
【分類號(hào)】：TS275;TQ920.6

【相似文獻(xiàn)】

相關(guān)期刊論文 前1條

1 鄭國香;李文哲;關(guān)正軍;劉震東;劉爽;鄭文玲;;復(fù)合菌系FLW-1在分批補(bǔ)料中的發(fā)酵特性及其種群動(dòng)態(tài)[J];太陽能學(xué)報(bào);2011年12期

相關(guān)碩士學(xué)位論文 前2條

1 厲文成;復(fù)合菌系RXS與厭氧活性污泥聯(lián)合處理酒糟的研究[D];江南大學(xué);2014年

2 李嬋;復(fù)合菌種固定化厭氧發(fā)酵產(chǎn)氫特性的研究[D];北京化工大學(xué);2015年

，

本文編號(hào)：2428355