一种酵素的配方优化研究

Research on the formula optimization of a ferment

以芦荟、山楂、山药、薏苡仁和枸杞为主要原料研制一种酵素食品。应用最优混料设计法研究各主要原料的不同组合对产品主要品质指标的影响,建立各原料配比与目标值的回归模型,最终获得酵素最优原料配方为:芦荟10.00%、枸杞45.29%、山楂24.71%、山药10.00%、薏苡仁10.00%。以该原料配方进行发酵,得到的产品蛋白酶活力293.04 U/g,超氧物歧化酶(SOD)酶活力57.00 U/g,多糖含量11.42 mg/g,综合评分为0.905 9。每克酵素样对超氧阴离子的清除能力相当于1 mg抗坏血酸;每克酵素样对Fe3+的还原能力相当于129.25 mg抗坏血酸;对大肠杆菌和金黄色葡萄球抑菌圈直径分别为12 mm、10 mm,抑菌能力与阳性对照苯甲酸钠相当。说明酵素产品具有一定的抗氧化作用及抑菌活性。

A kind of ferment food, was developed with aloe, hawthorn, yam, coix seed and medlar as raw material. The effect of the main materials on the main quality indicators of product was researched by the optimum mixture design method. The regression model of the raw materials ratio and target value was established. Finally, the optimum formula of ferment was obtained as follows： aloe 10.00%, medlar 45.29%, hawthorn 24.71%, yam 10.00%, and coix seed 10.00%. Under the optimum formula, the quality parameters of product obtained were protease activity 293.04 U/g, superoxide dismutase （SOD） activity 57.00 U/g, polysaccharide content 11.42 mg/g, comprehensive score 0.905 9. The ultra oxygen anion scavenging capacity was expressed as 1 mg ascorbic acid equivalents per gram ferment. The Fe^3＋ reducing antioxidant power was expressed as 129.25 mg ascorbic acid equivalents per gram ferment. The antibacterial circle diameter of ferment on Eschexichia coli and Staphylococcus ball was 12 mm and 10 mm, respectively. The antimicrobial activity of ferment was equivalent to sodium benzoate （positive control）. The study indicated that the ferment had a certain antioxygenation and bacteriostatic activity.