【摘要】：二十世紀(jì)八十年代,針對來自我國西北部的珍貴寶藏"沙棘"的研究悄然興起。而近些年中,圍繞著這個神奇的植物,已經(jīng)形成了巨大的相關(guān)產(chǎn)業(yè)鏈條。沙棘果汁、沙棘籽油、沙棘果油、沙棘飲料等產(chǎn)品已經(jīng)在市面上屢見不鮮,可見,未來的沙棘產(chǎn)業(yè)必將擁有一片廣闊的前景。但是,以往的沙棘產(chǎn)業(yè)鏈,基本是圍繞沙棘果實(shí)等進(jìn)行淺層次的加工,并沒有很好地全面利用沙棘所具備特殊條件,這樣便局限了沙棘的利用價值,也沒有把沙棘與食品科學(xué)完美的結(jié)合到一起。眼下,風(fēng)靡世界的營養(yǎng)酵素已經(jīng)逐漸被大眾所接受并認(rèn)可,如果能把沙棘和酵素產(chǎn)品完美的結(jié)合在一起,必將會產(chǎn)生巨大的使用價值和經(jīng)濟(jì)價值。于是,本文所介紹的沙棘果汁酵素的制作工藝研究應(yīng)運(yùn)而生。本論文是圍繞沙棘果汁酵素的制作工藝進(jìn)行的,包含沙棘果汁酵素的發(fā)酵工藝和后期制成產(chǎn)品的一系列工藝優(yōu)化。首先根據(jù)國際標(biāo)準(zhǔn)測定沙棘果汁的主要成分,接下來針對酵母菌、干酪乳桿菌的發(fā)酵條件進(jìn)行試驗(yàn),然后使干酪乳桿菌和酵母菌對沙棘果汁進(jìn)行復(fù)合發(fā)酵,最終,將得到發(fā)酵液濃縮,進(jìn)行真空冷凍干燥,得出粉末狀產(chǎn)品,即為沙果汁棘酵素的最終產(chǎn)品。以下為本論文的主要研究成果:1.沙棘果汁pH為3.1,,總糖占各成分含量比最高,達(dá)到5.02%,其次為總酸4.32%,脂肪含量為1.57%,維生素C含量1.33%,總黃酮含量0.700%,蛋白質(zhì)含量0.56%。沙棘果汁,在30攝氏度情況下,調(diào)節(jié)pH3.5,加入0.15%酵母菌,初始發(fā)酵16小時,隨后控制溫度37攝氏度,pH不變,加入0.5%干酪乳桿菌,二次發(fā)酵24小時。測得經(jīng)過發(fā)酵的發(fā)酵液中蛋白酶活性為2525.4U/g,干酪乳桿菌數(shù)量8.15× 108CFU/mL。2.冷凍干燥。-80℃以下超低溫冷凍冰箱冷藏24h后,進(jìn)行-80℃真空冷凍干燥,真空度為5～15Pa,時間24h。最終得到沙棘果汁酵素粉末狀產(chǎn)品:成粉末狀,顏色呈橘黃色,且色彩分布勻稱,散發(fā)著醇厚香氣,口感略帶酸味,微甜,水分為小于等于5%。蛋白酶大于等于(3685±10)U/g,超氧化物歧化酶大于等于(525±10)U/g,脂肪酶大于等于(55±5)U/g,干酪乳桿菌數(shù)量大于等于(9.0±0.5)×108CFU/g。
[Abstract]:In the 1980 s, the research on seabuckthorn, a precious treasure from northwest China, rose quietly. In recent years, around this magical plant, has formed a huge chain of related industries. Hippophae rhamnoides juice, seabuckthorn seed oil, seabuckthorn fruit oil, seabuckthorn beverage and other products have been seen in the market, it is clear that the future of seabuckthorn industry will have a broad prospect. However, in the past, the industrial chain of Hippophae rhamnoides was basically processed on a superficial level around the fruits of Hippophae rhamnoides, and the special conditions of making full use of Hippophae rhamnoides were not fully utilized, thus limiting the utilization value of Hippophae rhamnoides. There is no perfect combination of Hippophae rhamnoides and food science. At present, the nutritional enzymes that are popular all over the world have been gradually accepted and recognized by the public. If the seabuckthorn and enzyme products can be combined perfectly, it will produce enormous use value and economic value. As a result, the preparation process of Hippophae rhamnoides juice enzyme was introduced in this paper. This paper focuses on the production process of Hippophae rhamnoides juice enzyme, including the fermentation process of seabuckthorn juice enzyme and a series of process optimization for the later production of Hippophae rhamnoides juice enzyme. The main components of seabuckthorn juice were determined according to international standards, and then the fermentation conditions of yeast and Lactobacillus casei were tested, and then the compound fermentation of Hippophae rhamnoides juice was carried out by Lactobacillus casei and yeast. The fermentation broth will be concentrated and freeze-dried in vacuum, and the powder product will be obtained, that is, the final product of Acanthophane. The following is the main research result of this thesis: 1. The pH value of Hippophae rhamnoides juice was 3.1, the ratio of total sugar to all components was the highest (5.02), followed by total acid 4.32, fat 1.57, vitamin C 1.33, total flavonoids 0.700 and protein 0.56. Hippophae rhamnoides juice, at 30 degrees Celsius, adjusted pH 3.5, added 0.15% yeast, initially fermented for 16 hours, then controlled temperature 37 擄C pH constant, added 0.5% Lactobacillus casei for 24 hours. The protease activity in fermented fermentation broth was 2525.4 U / g, and the number of Lactobacillus casei was 8.15 脳 10 8 CFU / mL. 2. After freeze-drying under .-80 鈩，

本文編號：2173134