黄精糖化和发酵工艺优化

Optimization of the Saccharification Technique and the Fermentation Process of Rhizoma polygonati

以鲜黄精为原料,预处理后加入糖化酶,使黄精中丰富的淀粉转化为还原糖。以得到的糖化液作为发酵试验的原料,脱脂乳粉为辅料,接种保加利亚乳杆菌进行发酵。在糖化试验中,以糖化液的还原糖含量为依据,通过单因素试验和正交试验优化糖化工艺,结果表明:最优的糖化工艺是料液比1∶40 (g/mL)、糖化酶添加量2%、糖化时间5 h,此时还原糖含量最高,为22.46%。在发酵试验中,以还原糖含量最高的糖化液为原料,通过比较单因素试验和响应面试验的感官评分,确定最优的黄精发酵工艺。结果表明:黄精发酵液最佳发酵工艺为发酵时间12.5 h、发酵剂添加量4%、奶粉添加量0.2%,在此条件下黄精发酵液感官评分达83.7分,产品质地均匀,香气协调,色泽透亮,品质良好。

Fresh polygonati rhizoma was used as raw material,and saccharifying enzyme was added after pretreatment to transform the rich starch in Rhizoma polygonati into reducing sugar.The obtained saccharifying liquid was used as raw material in fermentation test,defatted milk powder was used as auxiliary material,and Lactobacillus bulgaricus was inoculated for fermentation.In saccharification experiment,based on the reducing sugar content in saccharification liquid,by single factor test and orthogonal test to optimize the saccharification process,the results showed that the reducing sugar content and the saccharification time had a good correlation,the optimum saccharification process was the ratio of solid-liquid 1∶40(g/m L),saccharifying enzyme volume of addition 2% and saccharification time 5 h.Under this process,the reducing sugar content in the highest was 22.46%.In the fermentation experiment,using the highest sugar content saccharification liquid separated as raw material,through comparing single factor and response surface test of sensory score,to determine the optimal the fermentation process of Rhizoma polygonati,the results showed that the optimal fermentation technology was fermentation time 12.5 h,the addition of inoculum leavening agent 4% and milk powder adding quantity 0.2%.Under this technology,the sensory score of Rhizoma polygonati fluid was 83.7 points,which had uniform in texture,aroma coordination,bright color and good quality.