百香果复合酵素饮品的制备及其发酵特性(制药工程)

百香果复合酵素饮品的制备及其发酵特性(制药工程)(任务书,开题报告,外文翻译,论文12700字)
摘  要
百香果复合酵素是指以百香果等水果经益生菌发酵后富含酶类、氨基酸等营养成分的功能保健饮品。本文主要研究了百香果复合酵素的制备工艺及其发酵过程中的一些特性。采用单因素和正交实验初步优化百香果复合酵素的发酵工艺，结果显示，三种因素对SOD酶活影响的顺序为酵母菌接种量>装液量>百香果果汁添加量，百香果酵素优化的最佳工艺参数为：百香果果汁添加量7%，酵母菌接种量10%，装液量为12%，在此工艺条件下SOD酶活高达296.81 U/mL，还原糖含量为0.3870 mg/mL。根据优化的结果，设计5L发酵罐工艺放大实验。在发酵期间对百香果复合酵素的相关指标进行检测，结果表明，百香果复合酵素制备最佳发酵周期为3天。当发酵到3天时，发酵液中SOD酶活达到269.91 U/mL，酵母菌活菌个数达到3.42×1010/mL，还原糖含量为1.35 mg/mL，酒度为0.2%（v/v）。
关键词：百香果酵素  发酵工艺  超氧化物歧化酶  5L自吸式发酵罐
 
The technology and characteristics of the fermentation of Passion fruit complex enzyme
Abstract

Passion fruit complex enzyme is a compound beverage with high nutritive value and its main fermentation raw materials are passion fruit and fruit or plant with the addition of the appropriate amount of apples and sugar. Passion fruit ferment complex is fermented by the probiotics.
The main content of this paper is the research on the preparation technology of passion fruit ferment complex, and its also studies some characteristic son its fermentation process. The single-factor and orthogonal experiments were used to optimize the fermentation process of passion fruit ferment complex. The results showed that the order of the influence of the three factors on SOD activity was inoculated percentage of saccharomycetes > loading volume > added volume and the optimum technological parameters were as follows: 7% of the passion fruit juice, 10% of the inoculated percentage of saccharomycetes and 12% of the loading volume. Under this process, the activity of SOD was high as 296.81U/mL and the reducing sugar content was 0.3870mg/mL. Based on the results of preliminary optimization, a experiment of 5L fermentation cylinder was designed to validate the preparation technology. The changes of relevant indicators of the passion fruit ferment complex were explored during the fermentation. Experimental results showed that the optimum time for the Passion fruit ferment complex preparation was 3 days for fermentation, and when the fermentation reached 3 days, the SOD activity was 269.91U/mL, the number of viable saccharomycetes cells reached 3.42×1010/mL, the concentration of reducing sugar was 1.35mg/mL and the alcohol content was 0.2%（v/v）.
Key words: Passion fruit ferment; Fermentation technology; SOD; 5L self-priming fermentation tank
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目  录
摘  要    I
Abstract    II
第一章 文献综述    1
1.1 百香果酵素的研究概况    1
1.1.1酵素食品的行业背景    1
1.1.2微生物酵素的功效    2
1.1.3微生物酵素的生物活性    3
1.2 酵素的工艺研究    5
1.2.1天然发酵法    5
1.2.2人工发酵法    6
1.3 本课题研究内容与意义    7 [资料来源：Doc163.com]
1.3.1研究内容    7
1.3.2 研究意义    7
第二章 百香果复合酵素发酵工艺的优化    9
2.1实验材料    9
2.1.1 实验材料    9
2.1.2试剂及仪器    9
2.2百香果复合酵素制备流程及测定方法    10
2.2.1 基本制备流程    10
2.2.2培养基的配制    10
2.2.3菌种的分离纯化    10
2.2.4种子液的配制    10
2.2.5菌数测定    11
2.2.6还原糖含量测定    11
2.2.7 SOD活性测定    12
2.2.8酒度测定    13
2.2.9百香果复合酵素制备工艺的优化    13
2.3实验结果与分析讨论    14
2.3.1单因素实验结果    14
2.3.2正交试验结果    16
第三章 百香果复合酵素的工艺放大    19
3.1实验材料    19
3.1.1实验原料    19 [资料来源：https://www.doc163.com]
3.1.2 实验菌种    19
3.1.3仪器及试剂    19
3.2 5L罐发酵百香果复合酵素的基本流程和主要步骤    19
3.2.1 基本工艺流程    19
3.2.2原材料预处理    19
3.2.3配制培养基    19
3.2.4配制种子液    19
3.2.5果胶酶酶解    20
3.2.6发酵罐灭菌    20
3.2.7接种发酵    20
3.2.8重要参数的检测    20
3.3实验结果及分析讨论    20
第四章 结论与展望    25
4.1 主要结论    25
4.2展望    25
参考文献    27
致谢    31

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