摘要
红枣加工过程中,由于红枣较普通水果含果胶物质高,用普通果胶酶进行酶解后枣汁中的甲醇含量过高,对人体健康有害。实验筛选出产甲醇低的果胶酶产生菌黑曲霉A11,其产甲醇含量比市售果胶酶低3.63%,并通过响应面试验得到A11发酵产酶的最佳工艺条件为发酵液中果胶的添加量2.99%,pH值6.00,温度36℃,接种量为0.5%,发酵时间48h,酶活力7.72U/mL。
This study focused on jujube juice in the pretreatment process. Jujube contains higher pectin than other fruits. Ordinary pectinase enzymolysis methods could get higher methanol content in jujube juice which is harmful to human health. In this study, the Aspergillus niger A11 with low methanol pectin enzyme was screened. The production of methanol content was 3.63% lower than commercial pectinase. Through response surface method, the optimum fermentation process condition of A11 was got： pectin addition 2.99%, pH 6, temperature 36℃, inoculum 0.5%, fermentation time 48h. Under these conditions enzyme activity was 7.72U/ml.
出处
《中国酿造》
CAS
2013年第10期66-73,共8页
China Brewing
基金
宁夏回族自治区科技厅攻关项目
关键词
红枣
果胶酶
甲醇
red jujube
pectinase
methanol
