沙棘酵素的加工工艺研究
发布时间：2018-08-08 21:47
【摘要】：二十世纪八十年代,针对来自我国西北部的珍贵宝藏"沙棘"的研究悄然兴起。而近些年中,围绕着这个神奇的植物,已经形成了巨大的相关产业链条。沙棘果汁、沙棘籽油、沙棘果油、沙棘饮料等产品已经在市面上屡见不鲜,可见,未来的沙棘产业必将拥有一片广阔的前景。但是,以往的沙棘产业链,基本是围绕沙棘果实等进行浅层次的加工,并没有很好地全面利用沙棘所具备特殊条件,这样便局限了沙棘的利用价值,也没有把沙棘与食品科学完美的结合到一起。眼下,风靡世界的营养酵素已经逐渐被大众所接受并认可,如果能把沙棘和酵素产品完美的结合在一起,必将会产生巨大的使用价值和经济价值。于是,本文所介绍的沙棘果汁酵素的制作工艺研究应运而生。本论文是围绕沙棘果汁酵素的制作工艺进行的,包含沙棘果汁酵素的发酵工艺和后期制成产品的一系列工艺优化。首先根据国际标准测定沙棘果汁的主要成分,接下来针对酵母菌、干酪乳杆菌的发酵条件进行试验,然后使干酪乳杆菌和酵母菌对沙棘果汁进行复合发酵,最终,将得到发酵液浓缩,进行真空冷冻干燥,得出粉末状产品,即为沙果汁棘酵素的最终产品。以下为本论文的主要研究成果:1.沙棘果汁pH为3.1,,总糖占各成分含量比最高,达到5.02%,其次为总酸4.32%,脂肪含量为1.57%,维生素C含量1.33%,总黄酮含量0.700%,蛋白质含量0.56%。沙棘果汁,在30摄氏度情况下,调节pH3.5,加入0.15%酵母菌,初始发酵16小时,随后控制温度37摄氏度,pH不变,加入0.5%干酪乳杆菌,二次发酵24小时。测得经过发酵的发酵液中蛋白酶活性为2525.4U/g,干酪乳杆菌数量8.15× 108CFU/mL。2.冷冻干燥。-80℃以下超低温冷冻冰箱冷藏24h后,进行-80℃真空冷冻干燥,真空度为5～15Pa,时间24h。最终得到沙棘果汁酵素粉末状产品:成粉末状,颜色呈橘黄色,且色彩分布匀称,散发着醇厚香气,口感略带酸味,微甜,水分为小于等于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,干酪乳杆菌数量大于等于(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 掳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，
本文编号：2173134
[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 掳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，
本文编号：2173134
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