生物法制备天然枣香料+文献综述
关键词：红枣；果胶酶；纤文素酶；发酵；总酯
Extraction of natural jujube spices by biological methods
Abstract: Nowadays，there are many research about jujube resources, including the preparation of jujube spice. The traditional method is low degree continuous ethanol extraction. However, this method has many shortcomings. And the method of biotechnology for preparing natural jujube flavor can not only avoid the loss of aroma and extract entirely, but also overcome the shortcomings of traditional crafts. Jujube was treated with pectinase and cellulase to improve juice extraction rate and remove the unfavorable effect of pectin and cellulose on juice quality. And add the Rhizopus, Yeast and Lactobacillus to jujube juice for fermentation. The results showed that the juice extraction rate and sugar content of jujube under 0.02%:0.02% pectinase-cellulase ratio(10U/g:80U/g), 1:7 liquid ratio, 45℃ for 3h enzymolysis time could reach 42.33% and 67.24%. The optimal fermentation conditions were 150 ml medium volume in 500 ml triangle flask bulk, 30℃, 120 r/min to ferment for 3d, the ester-producing was up to 5.12 mg/mL.Keywords: jujube；pectase；cellulase；fermentation；total ester
目录
1 前言 1
1.1 枣果概述 1
1.1.1 红枣的营养成分 1
1.1.2 红枣的药理作用 2
1.2 枣果加工业现状 3
1.2.1 枣脯类产品的加工研究 3
1.2.2 枣发酵饮料的制备研究 3
1.3 枣果资源的研究开发 3
1.3.1 枣多糖的提取研究 3
1.3.2 枣香料的制备研究 4
1.3.3 枣皮红色素的提取及枣酊酱色素的研究 4
1.4 本课题的研究目的和意义 4
1.5 本课题的主要研究内容 4
2 实验材料与方法 5
2.1 实验材料与试剂 5
2.2 实验仪器与设备 5
2.3 工艺流程 6
2.4 实验方法 6
2.4.1 原材料的预处理 6
2.4.2 酶解单因素试验 6
2.4.3 还原糖和可溶性固形物的测定 6
2.4.4 果胶酶与纤文素酶复配条件的优化 6
2.4.5 酶解液发酵工艺条件的研究 7
2.5分析方法 7
2.5.1 DNS法测还原糖 7
2.5.2 浸提率的计算 8
2.5.3 沸水浴回流皂化法测总酯量 9
3 实验结果与分析 10
3.1 红枣汁提取工艺的比较研究 10
3.2 果胶酶酶解工艺条件的确定 11
3.2.1 温度对枣汁酶解效果的影响 11
3.2.2 水解液pH值对枣汁酶解效果的影响 12
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