猴头菇苹果酵素制备工艺研究

Study on the preparation technology of the mix Hericium erinaceus withApple enzymeAbstract:In this paper,with Hericium erinaceus and apple as the main raw materials,with lactic acid bacteria and yeast as the mixed fermentation agent,the mixedfermentation process of the mix Hericium erinaceus with apple enzyme was optimized.By single factor and orthogonal experiment,the effects of the ratio of material to liquid,the proportion of strains,the initial sugar degree,the initial pH,the fermentationtemperature and the fermentation time on the DPPH free radical scavenging rate of themix Hericium erinaceus with apple enzyme and the activity of SOD unit enzyme wereinvestigated respectively,and the optimal fermentation conditions for the mixedfermentation of mix Hericium erinaceus with apple enzyme were obtained.The resultsshowed that the optimum brewing process of Hericium erinaceus apple fermentationenzyme was as follows:mass ratio of Hericium erinaceus enzymatic hydrolysis liquid:apple enzymatic hydrolysis liquid was 2:1,initial sugar degree was 8 Brix,mass ratio ofyeast:lactic acid bacteria was 1:2,fermentation temperature was 28 C.Under theoptimized conditions,the SOD unit activity and DPPH free radical scavenging rate of themix hericium erinaceus with apple enzyme were higher than those of natural fermentation,which were269.5782U/mL,96.42%,4.1529mg/mL,4.5878mg/mL and0.3879respectively mg/mL,free amino acid content was 5.1749 mg/mL.The color of the wine isgolden,clear and transparent,the taste is mellow and soft,the smell is harmonious,withhericium erinaceus and apple complex enzyme special aroma.Keywords:Hericium erinaceus:Apple;Complex fermentation;Enzyme;Superoxidedismutase