酵素食品发酵工艺研究

Fermentation Technology of Enzyme Food

近年来,由于酵素食品的多种保健作用,在日本和我国已成为保健人群的新宠。以红薯、酸枣仁为主要原料,通过复合多种益生菌进行酵素食品的最佳发酵工艺研究。采用正交设计法对乳酸菌的接种量、发酵时间、发酵温度等工艺条件进行了研究。通过SOD酶活力的测定结果以及活菌总数测定结果,确定出最佳的发酵工艺条件为温度42,℃,发酵时间8,h,接种量1.5%,,红薯酵素配料比红薯∶水=1∶10,加糖2%,,酸枣仁酵素配料比为酸枣仁粉末∶水=1∶25,加糖4%,。

In recent years,due to various health functions of enzyme food,health food has become a new favorite in Japan and China.In this experiment,sweet potato and jujube kernel were used as main raw materials to study the fermentation technology of enzyme food.The inoculation amount and fermentation time of lactic acid bacteria were studied by orthogonal design.The fermentation temperature and other technological conditions were studied.The optimum technological parameters were determined under the condition of 42,℃ by measuring the activity of SOD enzyme and the total number of live bacteria.After 8 hours fermentation,the inoculation amount was 1.5%,.The ratio of sweet potato and water was 1∶10 and sugar 2%,and the ratio of jujube seed and water was 1∶25 and sugar 4%.