哈密瓜酵素制备工艺探索优化及性能

Optimization of Preparation Technology and Properties of Hami Melon Enzyme

微生物酵素产品因其所含的多种活性酶所具有的保健、延缓衰老功效而盛行于很多国家,本实验以哈密瓜为主要原料,对哈密瓜发酵制备酵素的工艺进行了探索及优化。采用单因素实验法,以哈密瓜发酵液的pH、SOD活性、还原力和羟自由基清除率为优化目标,对发酵菌种、菌种接种量、发酵温度、发酵时间进行了探索优化,确定了最佳工艺参数。

Microbial enzyme products are popular in many countries because of the health care and anti-aging effect of a variety of active enzymes contained in them.Taking Hami melon as the main raw material,the fermentation process of the enzyme preparation of Hami melon was explored and optimized.The single factor experiment was used to optimize the fermentation broth pH,SOD activity,reducing power and hydroxyl radical scavenging rate of Hami melon.The fermentation strains,inoculation amount of strains,fermentation temperature and fermentation time were explored and optimized,and the optimal process parameters were determined.