陆皓茜,黄桂丽,马佳佳,隋思瑶,季晓雨,王毓宁.莲蓬酵素的发酵工艺研究[J].食品安全质量检测学报,2018,9(18):4857-4863
莲蓬酵素的发酵工艺研究
Study on fermentation technology of lotus seedpod enzymes
投稿时间:2018-06-15  修订日期:2018-08-29
DOI:
中文关键词:  莲蓬  酵素  发酵
英文关键词:lotus seedpod  ferment  fermentation
基金项目:苏州市农业科学院资助项目(8111701)
作者单位
陆皓茜 苏州市农业科学院 
黄桂丽 苏州市农业科学院 
马佳佳 苏州市农业科学院 
隋思瑶 苏州市农业科学院 
季晓雨 苏州市农业科学院 
王毓宁 苏州市农业科学院 
AuthorInstitution
LU Hao-Qian Suzhou Academy of Agricultural Sciences 
HUANG Gui-Li Suzhou Academy of Agricultural Sciences 
MA Jia-Jia Suzhou Academy of Agricultural Sciences 
SUI Si-Yao Suzhou Academy of Agricultural Sciences 
JI Xiao-Yu Suzhou Academy of Agricultural Sciences 
WANG Yu-Ning Suzhou Academy of Agricultural Sciences 
摘要点击次数: 530
全文下载次数: 421
中文摘要:
      目的 优化莲蓬酵素的发酵条件, 获得品质最佳的莲蓬酵素。方法 经单因素试验分析发酵原料、发酵菌种类别、加糖量和发酵时间4个主要因素对莲蓬酵素的影响, 而后设计4因素3水平正交试验, 以蛋白酶活力、超氧化物歧化酶(superoxide dismutase, SOD)活力、多酚氧化酶(polyphenol oxidase, PPO)活力、总黄酮含量、Vc含量以及单宁含量为主要考察指标, 以取得最佳的莲蓬酵素。结果 通过4因素3水平正交试验确定莲蓬酵素发酵的最佳工艺条件为: 使用未过滤的莲蓬打浆液、菌种选用江大益生菌、加糖量为10%、发酵时间30 d。结论 使用未过滤的莲蓬打浆液发酵, 发酵的菌种选用江大益生菌, 发酵时加入10%的蔗糖, 发酵30 d后, 得到酵素的品质是最佳的。
英文摘要:
      Objective To optimize the fermentation conditions of the lotus enzyme and obtain the best quality lotus root enzyme. Methods The effects of fermentation factors, fermentation strains, sugar addition and fermentation time on the enzymes of lotus root were analyzed by single factor experiment. Designing 4 factors and 3 levels of orthogonal experiments, with protease specific activity, superoxide dismutase (SOD) activity, polyphenol oxidase (PPO) activity, total flavonoid content, Vc content and tannin content for the main indicators, the best lotus seedpod was obtained. Results The optimum conditions for the fermentation of lotus seed enzyme determined by orthogonal experiment with 4 factors and 3 levels were as follow: The unfiltered lotus pulping solution was used, and the probiotics were selected from the strains, the sugar content was 10%, and the fermentation time was 30 d. Conclusion Fermented with unfiltered lotus pulp, the fermented strains are selected from the probiotics of Jiangda, and 10% sucrose is added during fermentation. After 30 days of fermentation, the quality of the seedpod is the best.
查看全文  查看/发表评论  下载PDF阅读器