猕猴桃酵素生产工艺条件优化

Optimizing the production conditions of kiwifruit enzyme

为得到更高品质的猕猴桃酵素饮品,以猕猴桃为主原料,红糖为辅料,采用自然发酵的方法,进行猕猴桃酵素生产工艺条件优化研究.设计单因素试验和正交试验,以酵母菌和乳酸菌接种量、发酵温度和发酵时间为影响因素对猕猴桃酵素生产工艺条件进行优化.结果表明,菌种接种量为影响猕猴桃酵素品质的主要因素.最佳工艺条件为:发酵时间为5 d,发酵温度为30℃,菌种接种量为4%.最佳工艺条件下生产的猕猴桃酵素糖度为4°Brix,酒精度为0. 25%vol(20℃),感官得分93分,感官指标、理化指标和微生物指标完全符合国家标准.

In order to obtain a higher quality kiwifruit fermented beverage,the technological conditions of kiwifruit enzyme production were optimized by using kiwifruit as the main raw material and brown sugar as the auxiliary material under natural fermentation.Single factor and orthogonal experiments were designed to optimize the production process of kiwifruit enzymes through considering the inoculation amount of yeast and lactic acid bacteria,fermentation temperature and fermentation time as the influencing factors.The results showed that the inoculum amount was the main factor which affects the quality of kiwifruit enzyme,and the optimum conditions were as follows:fermentation time was 5 days,fermentation temperature was 30℃,and inoculum amount was 4%.The sugar content,alcohol content and sensory score was 4°Brix,0.25%vol(20℃)and 93,respectively,and the sensory properties,physical-chemical properties and microbial properties of the kiwifruit enzyme were full complied with national standards under the best processing parameters.