酶制剂在柿子醋传统发酵生产中的应用研究-《中国调味品》

文章信息/Info

Title:: Study on the Application of Enzyme Preparations in Production Technology of Traditional Fermentation of Persimmon Vinegar

摘要:: 以柿为原料，模拟窑藏柿子醋的发酵环境，研究酶制剂对柿子醋传统发酵工艺的影响。结果表明：使用单一酶制剂时，最佳添加量为半纤维素酶1 g/kg、糖化酶3 g/kg、果胶酶1 g/kg及β-甘露聚糖酶1 g/kg；在最佳单一酶制剂使用量的基础上，通过正交试验，进一步研究出多种酶共同使用时的最佳配比为：半纤维素酶0. g/kg、糖化酶3. g/kg、果胶酶 g/kg及β-甘露聚糖酶0. g/kg。复合酶制剂能提高柿的出醋率缩短发酵周期保留了较多的营养成分。

Abstract:: The effects of enzyme preparations for production technology of traditional fermentation of persimmon vinegar have been studied by taking the bread flour as raw material. The results indicate that: single enzyme used, optimum amount of each enzyme is hemicelluloses 1.0 g/kg、glucoamylase 3.0 g/kg、pectinase 1.0 g/kg、β-mannanase 1.0 g/kg；Based on the usage of the optimal single enzyme preparations, the optimal proportion of compound enzyme has been carried out by orthogonal test. Optimum amount of compound enzyme is hemicelluloses 0.6 g/kg、glucoamylase 3.0 g/kg、pectinase0.7 g/kg、β-mannanase 0.6 g/kg。Compound enzyme preparation can improve vinegar yield of persimmon fruit、shorten fermentation cycle、retain more nutrients。