芹菜酵素的工艺研究

Study on the Fermentation Techniques of Celery

本研究以芹菜为原料,经复合菌种发酵制成芹菜酵素。对发酵温度、纤维素酶添加量和菌种接种量进行优化,得到的工艺参数为:3‰纤维素酶酶解、接种10%复合菌种、25℃发酵45d,再经过滤、UHT灭菌和灌装得到芹菜酵素产品。该方法制成的芹菜酵素气味清香、酸味纯正,菌种本身及其代谢产物增强了发酵液的营养,为芹菜开发提供了新的思路。

In this research, fermentation techniques was studied by celery as materials. The fermentation parameters such as lactobacillus inoculum, temperature and cellulase inoculum were selected to investigate. The optimal fermentation conditions was determined as follows： fermentation of celery was conducted for 45 days at 25℃ with an lactobacillus inoculum size of 10% and an cellulase inoculum size of 3‰. The product was in good flavor and nutritious.