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草莓酵素發酵菌種的篩選及工藝優化研究

時間:2019-05-17 20:15來源:畢業論文
以新鮮草莓為原料,研究了草莓酵素發酵的菌種選擇、發酵最佳工藝條件并對發酵后的草莓酵素進行感官優化。通過單因素和響應面優化

摘要:草莓具有較高的營養價值和醫療保健功效,深受消費者喜愛。然而草莓收獲期很短,上市又非常集中,果實容易因破損或感染細菌而腐爛,因此發展草莓的深加工變得非常迫切。而最近開始流行的酵素產品因營養價值豐富且附加價值高等因素成為了加工草莓產品的較好選擇。本論文以新鮮草莓為原料,研究了草莓酵素發酵的菌種選擇、發酵最佳工藝條件并對發酵后的草莓酵素進行感官優化。通過單因素和響應面優化,得到最佳的草莓酵素發酵工藝參數為:草莓汁初始pH 5.0,發酵溫度30℃,發酵時間30 h,干酪乳桿菌、植物乳桿菌1:1,接種量2%,在此條件下SOD活力達到。對發酵后的草莓酵素通過正交實驗進行復配,在白砂糖添加量8%、CMC添加量3%、檸檬酸添加量0.7%時感官評分最高。最終得到的酵素產品色澤亮麗、醇厚甘冽、果香濃郁、風味獨特。35433
畢業論文關鍵詞: 草莓;酵素;發酵工藝;參數優化
Study on the bacteria selection and process optimization of strawberry ferment
Abstract: With a high nutritional value and health care efficacy,strawberry is welcomed by consumers. However, the harvest time of strawberry is very short, the listing is also very concentrated, the fruit is easy to rot due to breakage or infection of bacteria, so the development of strawberry processing becomes very urgent. And recently, the product of the popular enzyme was a good choice for strawberry products because of its rich nutritional value and high added value.. In this paper, fresh strawberry as raw material, the ferment of strawberry ferment, the best technological conditions, and the sensory optimization of strawberry ferment after fermentation are studied.. By univariate and response surface optimization, get the best strawberry enzyme fermentation parameters were: strawberry juice pH 5.0, the fermentation temperature of 30 DEG C, fermentation time of 30 h, Lactobacillus casei, Lactobacillus plantarum 1:1. 2% inoculation amount. Under these conditions, the activity of SOD reached. After the fermentation of strawberry ferment through orthogonal experiment, the sensory score was the highest in white sugar addition amount, CMC addition amount 3%, citric acid added 0.7%. The resulting enzyme products bright color, fruity, mellow and sweet, unique flavor. 源¥自%六^^維*論-文+網=www.aftnzs.live
Keywords: Strawberry; ferment;process; parameters optimization
 目錄
1 酵素及其功能概述    1
1.1 酵素功能    1
1.1.1 分解功能    1
1.1.2 消炎作用    1
1.1.3 抗菌作用    2
1.1.4 美白抗衰老作用    2
1.1.5 促進細胞新生    2
1.1.6 促進肝再生    2
1.2 酵素的市場及生產現狀    2
1.3 生產草莓酵素的必要性和可行性    4
1.4 本課題的目的及研究意義    5
材料與方法    7
2.1  菌種、培養基與試劑以及配置方法    7
2.2  儀器與設備    7
2.3  工藝流程    8
2.4  實驗方法    8
2.4.1 SOD比酶活的測定    8
2.4.2 蛋白質含量測定    10
2.4.3 固形物含量測定    10
2.4.4 乳酸菌活菌數測定    11
2.5 單因素實驗    11
2.5.1 菌種及比例的影響    11
2.5.2 接種量的影響    11
2.5.3 發酵起始pH值的影響    12
2.5.4 培養溫度的影響    12
2.5.5 培養時間的影響    12
2.5.6 固形物含量的影響    12
2.6 響應面優化    12 草莓酵素發酵菌種的篩選及工藝優化研究:http://www.aftnzs.live/shengwu/20190517/33374.html
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