蓝莓果渣酵素发酵工艺优化

以蓝莓果渣为主要原料，优化最佳发酵工艺条件，提高酵素产品质量。选取工艺参数为酵母菌和干酪乳酸菌的最佳接种量、发酵温度、初始pH值、发酵时间，分析其对酵母菌的蛋白酶活力和浓度及对干酪乳酸菌浓度的影响。按照单因素试验和正交试验法设计上述工艺参数的优化试验。确定最佳酵母菌发酵工艺条件为：发酵液初始pH 3.5、发酵温度30 ℃、接种量0.15%、发酵时间16 h。酵母菌发酵16 h后在37 ℃条件下，发酵液pH 4.0，干酪乳杆菌接种量0.50%，静置发酵24 h，温度保持在18～20 ℃左右，静置进行24 h的后发酵，使发酵液产香，品质优良，将浓缩后的发酵液通过真空冷冻干燥，制成蓝莓果渣酵素粉状产品。

Fermentation of Blueberry Pomace for the Production of Biomass and Protease Activity

In this experiment, the fermentation of blueberry pomace was optimized to improve the quality of fermented products. The fermentation parameters inoculum quantity, temperature, initial pH and fermentation time were selected to investigate their effects on yeast biomass and protease activity and to carry out the optimization experiments using onefactor- at-a-time and orthogonal array methods. The optimal fermentation conditions were determined as follows: yeast fermentation of blueberry pomace was conducted for 16 h at 30 ℃ with an inoculum size of 0.15% at an initial pH of 3.5, and then the fermented mash was adjusted to pH 4.0 and inoculated with Lactobacillus casei at an inoculum size of 0.50% for further fermentation for 24 h at 18–20 ℃. Concentration and vacuum freeze drying of the final product gave a powder with an aroma and good quality.