黄花酵素发酵工艺优化

The Lactic Acid Fermentation of Hemerocallis fulva

以黄花菜为原料,进行乳酸发酵,探究不同条件下总糖、总酸、总多酚的变化,通过单因素试验及响应面统计分析方法得到最优工艺参数:料液比6%、蔗糖添加量3%、接种量0.53%、发酵温度37.5℃、发酵时间6.2 d。在此条件下黄花菜乳酸发酵液总酸实测值为18.7 g/kg,总多酚实测值为83.4 mg/100 mL,与响应面预测值吻合。分析表明方程预测值与实测值之间有很好的拟合度,该试验为黄花菜乳酸发酵提供了理论基础。

Using Hemerocallis fulva as raw material, lactic acid fermentation was carried out to study the changes of total sugar, total acid and total polyphenol in different conditions. Under the conditions of the ratio of feed to liquid of 6%, the sucrose content of 3%, inoculum amount of 0.53%, fermentation temperature of 37.5 °C and fermentation time of 6.2 d, the measured values of total acid and total polyphenol were 18.7 g/kg and 83.4 mg/100 mL, respectively, which were consistent with the predicted value of response surface. The results showed that there was a good fit between the predicted value and the measured value. This study provided a theoretical basis for the lactic acid fermentation of Hemerocallis fulva.