响应面优化发酵磨盘柿褐变条件

黑色食品(Mat Black,MB)与其同类非黑色食品相比,具有较高的营养价值和保健功能。本课题以成熟的柿子为原料,通过接种可食用微生物来探究磨盘柿发酵加工黑柿的最佳工艺条件,为进一步加工柿子黑色产品提供一定技术参考。将黑曲霉(Aspergillus niger)、毛霉(Mucor sp.)、根霉(Rhizopus sp.)、米曲霉(Aspergillus oryzae)接种到经预处理后的柿子浆中恒温发酵,比较4种真菌对发酵柿子褐变程度的影响,得到Asp.niger是柿子黑色产品的最适微生物。通过单因素和响应面试验优化Asp.niger发酵柿子褐变条件,得到最佳发酵条件为:500.00 g柿子浆中接入Asp.niger菌悬液的量8 mL (1×10-4 g/mL)、温度33.5℃、时间72.5 d,在此条件下褐变度可达到5.62。本文比较4种真菌对发酵柿子褐变程度的影响,通过单因素和响应面实验优化Asp.niger发酵柿子褐变条件,得到影响褐变的显著因素和适宜条件,可为柿子黑色产品开发提供技术借鉴。

Optimization of Browning Condition of Fermented Mopan Persimmon by Response Surface Methodology

Mat Black(MB)has higher nutritional value and health care function than its non-black food. This topic used mature persimmon as raw material to inquire into edible microbes to explore the best technological conditions for the fermented black persimmon of Mopan persimmon to provide a certain technical reference for further processing persimmon black products. Aspergillus niger,Mucor sp.,Rhizopus sp.,Aspergillus oryzae were inoculated into the pretreated persimmon pulp for constant temperature fermentation,and four fungi were compared to fermented persimmons. Affected by the degree of browning,Asp. nigerwas was the most suitable microorganism for persimmon black products. The single-factor and response surface methodology were used to optimize the browning condition of Asp. niger fermented persimmon,and the optimal fermentation conditions were as follows:500.00 g of persimmon pulp was added to the amount of Asp. niger suspension 8 mL(1×10-4 g/mL)The temperature was 33.5 ℃ and the time was 72.5 d. Under this condition,the browning degree could reach up to 5.62.In this paper,the effects of four fungi on the browning degree of fermented persimmons were compared. The single-factor and response surface methodology were used to optimize the browning conditions of Asp. niger fermented persimmons,and the significant factors and suitable conditions for browning were obtained,which could provide technical reference for the development of persimmon black products.