微生物发酵法脱除胭脂萝卜红色素异味的工艺优化

Optimization of Process for Removing Off-flavor in Red Pigment Extracted from Carmine Radish by Microbial Fermentation

为拓展胭脂萝卜红色素的应用范围,以果酒酵母为发酵菌种,采用微生物发酵法对胭脂萝卜红色素异味进行脱除。以感官评分为响应值,运用响应面试验优化胭脂萝卜红色素异味的脱味工艺。最优工艺参数为菌种接种量1%、发酵时间36 h、发酵温度25.5℃、发酵液初始pH 4.5。在此工艺下,感官评分可达7.82分,所制得的胭脂萝卜红色素色泽异味最少。该条件下制备的脱臭型红色素提取量为0.036 3 mg/g,与未脱臭前的红色素的提取量差异不显著(P<0.05)。说明微生物发酵法能有效脱除胭脂萝卜红色素中的异味。

In order to expand the application range of red pigment extracted from carmine radish, the off-flavor of red radish pigment was removed by microbial fermentation with Saccharomyces cerevisiae as fermentation strain. With the sensory score as the response value, the deodorization conditions of red radish pigment were optimized by response surface experiment. The optimal process condition was inoculation amount of 1%, fermentation time of 36 h, fermentation temperature of 25.5 ℃, and medium of initial pH of 4.5. Under this condition, the sensory score was 7.82 points, and the off-flavor of the red radish pigment was the lowest. The yield of deodorized red radish pigment which prepared under this condition was 0.036 3 mg/g,and there was no significant difference(P<0.05) between the yield of deodorized red pigment and that of no deodorization.The results showed that it was effectively that removing the off-odor of red pigment extracted from carmine radish by microbial fermentation.