复合菌种发酵法制备玫瑰酵素工艺研究
发布时间：2019-02-22 15:28
【摘要】：研究了复合菌种发酵法制备玫瑰酵素最佳工艺。采用响应面法优化酵母菌和乳酸菌双菌种发酵法制备玫瑰花酵素的最佳工艺,建立玫瑰花酵素SOD酶活性与各自变量的回归方程。结果表明,最优双菌种发酵条件为酵母菌接种量1.99%,酵母菌发酵时间9.13 d;乳酸菌接种量1.27%,乳酸菌发酵时间10.98 d,此优化条件下SOD酶活性为245.3 U/mL,接近理论值246.45 U/mL。在双菌种优化条件下,接种醋酸菌联合发酵,增加酵素口感和风味,通过三种菌的复合发酵,得到具有玫瑰红色和玫瑰花味,淡淡酒香,酸甜适宜,口味及营养丰富的酵素饮品。
[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.
【作者单位】： 云南农业大学食品科学技术学院;
【分类号】：TS275;TQ920.6
本文编号：2428355
[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.
【作者单位】： 云南农业大学食品科学技术学院;
【分类号】：TS275;TQ920.6
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