金丝小枣枣泥酵素发酵工艺的研究

Study on the fermentation techniques of golen silk jujube paste leaven

以金丝小枣枣泥为主要原料,进行金丝小枣枣泥发酵工艺的研究。采用单因素实验法和正交设计法对酵母菌和乳酸菌的接种量、发酵培养基碳氮比、发酵温度、时间等工艺条件进行了研究。确定出最佳的工艺参数为：30℃条件下,发酵培养基中碳氮比为6∶1,接种0.1%酵母菌,保证充分溶氧,发酵12h,然后在37℃条件下,接种0.5%乳酸菌发酵剂,静置发酵28h,最后控制温度为6~8℃,静置24h,进行后酵,使发酵液产香。

In this experiment,golden silk jujube paste leaven fermentation process was studied by golden silk jujube paste as main materials. The single factor experiment method and the orthogonal design were applied for research on the yeast and Lactobacillus inoculation quantity,the ratio of carbon to nitrogen in the fermentation culture medium,fermentation time and temperature and other process conditions. The optimum processing parameters were as follows：fermentation temperature 30℃,ratio of carbon to nitrogen was 6 to 1 in fermentation medium,0.1% yeast of inoculation quality,fully dissolved oxygen was guaranteed,fermented for 12h,then under the conditions of 37 ℃,add 0.5% Lactobacillus of inoculation amount,fermentation time 28h,finally controlling temperature was 6~8℃ for 24h to make fragrance in fermentation broth.