蓝莓酵素加工工艺及其优化研究

Research on the Processing Technology and Its Optimization of Blueberry Enzymes

以蓝莓为原料,研究不同因素对蓝莓酵素发酵的影响,以确定最优发酵工艺参数。研究红糖添加量、发酵温度、发酵时间以及添加酵母菌种类4个因素对蓝莓酵素发酵液的影响,并记录发酵液pH的变化,对发酵产品的色泽、气味及滋味进行感官评价,并以超氧化物歧化酶(SOD)活性、DPPH自由基清除能力为理化检测指标进行分析,最终确定蓝莓酵素发酵的最优工艺参数。蓝莓酵素发酵加工的最优工艺参数如下:蓝莓酵素发酵液的pH为4.5,蓝莓与红糖质量比为1∶1,发酵温度为25℃,发酵时间为28 d,添加葡萄酒酵母时超氧化物歧化酶活性最高,DPPH自由基清除能力最强,感官评分最高。

Taking blueberry as raw materials,the effects of different factors on the fermentation of blueberry enzymes were studied,the optimal fermentation process parameters were determined.The effects of four factors,namely the amount of brown sugar added,the fermentation temperature,the fermentation time and the addition of yeast strains,on the fermentation broth of blueberry enzymes were studied,the pH changes of the fermentation broth were recorded.The sensory evaluation was made on the color,odor and taste of the fermentation products.The superoxide dismutase(SOD)activity and scavenging capacity of DPPH free radicals were used as physical and chemical indices for analysis.Finally,the optimum technology parameters for the fermentation of blueberry enzymes were determined.The research results showed that the optimum processing technology parameters for the fermentation of blueberry enzymes were as follows:pH of the blueberry enzyme fermentation broth was 4.5,the mass ratio of blueberry and brown sugar was 1∶1,the fermentation temperature was 25℃,the fermentation time was 28 days,wine yeast was added.Under the above processing technology parameters,SOD activity was the highest,DPPH free radical scavenging capacity was the strongest,the sensory score was the best.