摘要
[目的]利用乳酸菌发酵菠萝皮渣制备菠萝皮渣酵素。[方法]以蛋白酶活性为指标,运用Box-Behnken Design 8.0.5v响应面法优化制作菠萝皮渣酵素的工艺参数。[结果]菠萝皮渣酵素制备的最佳工艺条件为发酵温度23℃,酵母菌接种量0.3%,发酵时间16.5 h。按上述工艺制得的菠萝皮渣酵素颜色均匀,酸甜适口并伴有发酵香味,有光泽。[结论]研究可为菠萝副产物的综合开发利用提供理论依据。
[Objective]Preparation of pineapple peel enzyme by fermentation of pineapple peel with lactic acid bacteria.[Method]The process parameters of pineapple peel were optimized by Box-Behnken Design 8.0.5v response surface method using protease activity as an index.[Result]The optimum conditions were as follows： the fermentation temperature was 23 ℃, the inoculation amount of yeast was 0.3%, the fermentation time was 16.5 h.According to the above process made of pineapple skin residue enzyme color uniform, sweet and sour taste and accompanied by fermentation fragrance, shiny.[Conclusion]The study can provide a theoretical basis for the comprehensive utilization of pineapple by-products.
出处
《安徽农业科学》
CAS
2017年第20期98-100,103,共4页
Journal of Anhui Agricultural Sciences
关键词
菠萝皮渣
酵素
响应面法
发酵
Pineapple peel
Enzyme
Response surface method
Fermentation
