拐枣果蔬酵素发酵条件的优化

Optimization of fermentation conditions for Hovenia acerba fruit and vegetable enzyme

以拐枣和多种果蔬为原料研制拐枣果蔬酵素,分析原料配比对酵素多酚含量的影响,并优化酵素发酵条件。结果表明,拐枣与混合果蔬的质量比为1∶4时,可以使酵素中的多酚含量上升70%以上;通过单因素试验和正交试验得到拐枣果蔬酵素的最优工艺为混合糖(砂糖和红糖质量比为1∶1)添加量30%、发酵温度35℃、四川泡菜水接种量为4%,发酵时间15 d。此优化发酵条件下,拐枣果蔬酵素的超氧物歧化酶(SOD)活力为270U/m L,还原力(OD700 nm值)为2.165,总酚含量为3.38 mg/m L,且经30 d后熟后品质优良。

The Hovenia acerba fruit (Chinese date) and vegetable enzyme was prepared by using H. acerba, many kinds of fruits and vegetables as raw materials. The effect of raw materials ratio on the content of polyphenol in the enzyme was analyzed, and the fermentation conditions of the enzyme were optimized. The results showed that when the H. acerba to mixed fruits and vegetables ratio was 1∶4, the content of polyphenol in the enzyme could increase by more than 70%. The optimal fermentation process of the H. acerba fruit and vegetable enzyme was obtained by single factor experiments and orthogonal experiments, which was mixed sugar addition (the granulated sugar to brown sugar ratio 1∶1) 30%, fermentation temperature 35 ℃, Sichuan pickles water 4%, and time 15 d. Under the optimal fermentation condition, the superoxide dismutase (SOD) activity, reducing power and total phenol content were 270 U/ml, 2.165 (OD700 nm value) and 3.38 mg/ml, respectively, and the quality was excellent after ripening for 30 d.