基于模糊数学与响应面法优化野木瓜酵素发酵工艺
|
摘要
以正安野木瓜为主要原料,在单因素实验的基础上,对野木瓜酵素工艺进行4因素3水平的响应面实验设计,并结合模糊数学综合评判对野木瓜酵素进行感官评价,以确定野木瓜酵素的最佳工艺条件。结果表明,模糊数学综合评判可以准确客观的对野木瓜酵素感官得分进行综合评判。经优化后野木瓜酵素的最佳发酵工艺参数为:发酵时间9 d,发酵剂添加量0.3%,发酵温度25℃,料液比为1∶5,在此条件下制得的野木瓜酵素口感独特,酶活性较高,具有野木瓜特有的风味香气。
In this study, wild papaya from Zheng'an used as main raw materials, on the basis of single factor test, response surface experimental design of four factors and three levels of papaya enzyme was performed, then sensory evaluation of papaya enzyme was carried out by fuzzy mathematics comprehensive evaluation. The optimum fermentation conditions of papaya enzyme were summed up as follows: the fermentation time was 9 d, the adding quantity of fermenting agents was 0.3 %, fermentation temperature was at25 ℃, and solid-liquid ratio was 1∶5. Under the above conditions, the produced wild papaya enzyme had special taste and high enzyme activity and special papaya aroma.
In this study, wild papaya from Zheng'an used as main raw materials, on the basis of single factor test, response surface experimental design of four factors and three levels of papaya enzyme was performed, then sensory evaluation of papaya enzyme was carried out by fuzzy mathematics comprehensive evaluation. The optimum fermentation conditions of papaya enzyme were summed up as follows: the fermentation time was 9 d, the adding quantity of fermenting agents was 0.3 %, fermentation temperature was at25 ℃, and solid-liquid ratio was 1∶5. Under the above conditions, the produced wild papaya enzyme had special taste and high enzyme activity and special papaya aroma.
引文
[1]吴国卿,王文平,陈燕.野木瓜的资源状况与食用加工研究综述[J].贵州农业科学, 2010(2):163-165.
[2]王文平,郭祀远,李琳,等.野木瓜水溶性多糖的提取、分离及结构分析[J].华南理工大学学报(自然科学版),2008(7):128-133.
[3]唐维媛,董永刚,王明力,等.野木瓜中总黄酮的提取与含量测定[J].中国酿造, 2008(20):27-30.
[4]谢彦海,李晶,余良忠,等.野木瓜不同提取部位的镇痛抗炎作用研究[J].时珍国医国药, 2015(4):861-862.
[5]卢旭然,王满元,龚慕辛,等.野木瓜属植物化学成分和药理活性的研究进展[J].北京中医药, 2013(7):556-559.
[6]潘红梅,游敬刚,柏红梅,等.野木瓜饮料的工艺研究[J].食品与发酵科技, 2011(6):92-95.
[7]田亮,王文平,吴国卿,等.发酵型野木瓜果酒加工工艺研究[J].中国酿造, 2010(11):177-179.
[8]吴国卿,王文平,甘红旗,等.野木瓜果醋的澄清研究[J].中国酿造, 2011(4):72-74.
[9] MAGUIRE D, TALWAR D, SHIELS P G, et al. The role of thiamine dependent enzymes in obesity and obesity related chronic disease states:a systematic review[J].Clinical nutrition ESPEN, 2018,25:8-17.
[10] ANSBACHER T, FREUD Y, MAJOR D T. Slow starter enzymes:role of active site architecture in the catalytic control in the biosynthesis of taxadiene by taxadiene synthase[J]. Biochemistry, 2018,57(26):3773-3779.
[11]刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业, 2016(1):273-276.
[12]赵芳芳,莫雅雯,蒋增良,等.功能性微生物酵素产品的研究进展[J].食品与发酵工业, 2016(7):283-287.
[13]李玉珍,肖怀秋.模糊数学评价法在食品感官评价中的应用[J].中国酿造, 2016(5):16-19.
[14]刘雪飞,贺磊,宋俊伟,等.基于响应面法和模糊数学评价的红薯饮料生产工艺优化[J].食品工业科技, 2018(18):33-38.
[15]夏季,郑炯,陈光静,等.响应面法优化超声辅助提取野木瓜多酚工艺[J].食品工业科技, 2014(21):253-258.
[2]王文平,郭祀远,李琳,等.野木瓜水溶性多糖的提取、分离及结构分析[J].华南理工大学学报(自然科学版),2008(7):128-133.
[3]唐维媛,董永刚,王明力,等.野木瓜中总黄酮的提取与含量测定[J].中国酿造, 2008(20):27-30.
[4]谢彦海,李晶,余良忠,等.野木瓜不同提取部位的镇痛抗炎作用研究[J].时珍国医国药, 2015(4):861-862.
[5]卢旭然,王满元,龚慕辛,等.野木瓜属植物化学成分和药理活性的研究进展[J].北京中医药, 2013(7):556-559.
[6]潘红梅,游敬刚,柏红梅,等.野木瓜饮料的工艺研究[J].食品与发酵科技, 2011(6):92-95.
[7]田亮,王文平,吴国卿,等.发酵型野木瓜果酒加工工艺研究[J].中国酿造, 2010(11):177-179.
[8]吴国卿,王文平,甘红旗,等.野木瓜果醋的澄清研究[J].中国酿造, 2011(4):72-74.
[9] MAGUIRE D, TALWAR D, SHIELS P G, et al. The role of thiamine dependent enzymes in obesity and obesity related chronic disease states:a systematic review[J].Clinical nutrition ESPEN, 2018,25:8-17.
[10] ANSBACHER T, FREUD Y, MAJOR D T. Slow starter enzymes:role of active site architecture in the catalytic control in the biosynthesis of taxadiene by taxadiene synthase[J]. Biochemistry, 2018,57(26):3773-3779.
[11]刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业, 2016(1):273-276.
[12]赵芳芳,莫雅雯,蒋增良,等.功能性微生物酵素产品的研究进展[J].食品与发酵工业, 2016(7):283-287.
[13]李玉珍,肖怀秋.模糊数学评价法在食品感官评价中的应用[J].中国酿造, 2016(5):16-19.
[14]刘雪飞,贺磊,宋俊伟,等.基于响应面法和模糊数学评价的红薯饮料生产工艺优化[J].食品工业科技, 2018(18):33-38.
[15]夏季,郑炯,陈光静,等.响应面法优化超声辅助提取野木瓜多酚工艺[J].食品工业科技, 2014(21):253-258.