【作者】 李巨秀；

【导师】 李志西；

【作者基本信息】 西北农林科技大学 ， 食品科学， 2002， 硕士

【摘要】 随着水果种植业和加工业的发展，果渣的排出量也日趋增加。目前，对果品加工后的下脚料—果渣，未能进行综合利用，不仅影响了果业的可持续发展，也极大地污染了环境。本研究以榨汁后的新鲜苹果渣为研究材料，以根霉、啤酒酵母、白地霉、产朊假丝酵母为发酵菌种，较为系统地研究了果渣的单一菌种发酵、不同组合的混和菌种发酵产物中蛋白质含量的变化，并且比较了不灭菌发酵和灭菌发酵工艺的差异；通过单因素试验和正交试验，考察了不同氮源、无机盐对发酵产物蛋白质的影响，确定出了固态发酵的果渣培养基优化配方；同时还研究了果渣和麸皮的配比、温度、发酵料的投放量对发酵产品的影响，初步确定了发酵的适宜条件。 试验结果表明，不灭菌固态发酵比灭菌固态发酵的产物中粗蛋白含量高，发酵产物具有果香和酒香味，方法切实可行，操作方便。单一菌种发酵对比试验结果表明，根霉发酵后培养料中蛋白质含量最高，达到15.03％(真蛋白，以干基计)，白地霉、啤酒酵母、产朊假丝酵母发酵后，产物中蛋白质含量均有所提高。将根霉、白地霉、啤酒酵母、产朊假丝酵母以不同形式组合进行混合菌种发酵后，发现根霉、白地霉、啤酒酵母三菌种混合后发酵，产物中蛋白质含量高达16.92％，初步认为三个菌种在发酵过程中具有协同作用。三菌种之间的比例为1：1：1时，有较好的发酵效果。混合菌种在果渣中的不同接入量对产物的蛋白质含量有明显影响，随着接种量的增加，产物中蛋白质的含量也随之增加。当接入10％的混合菌种时，就能抑制杂菌，保证发酵质量。 通过单因素和正交试验，将根霉、白地霉、啤酒酵母作为发酵剂时，适宜于果渣固态发酵的培养基的优化配比为：鲜果渣85％，麸皮15％，尿素1.5％，硫酸铵2.0％，硫酸镁0.2％，过磷酸钙0.4％，磷酸二氢钾0.4％。试验还对果渣发酵的影响条件进行了系统研究，结果表明：温度、水分、通气状况对发酵都有一定的影响。发酵料的投放量直接影响了果渣发酵时的通气性，随着发酵料投放量的加大，发酵产物中蛋白质含量降低。在32℃，自然PH值下，经72小时的培养，产物中蛋白质含量较高；当新鲜果渣和麸皮的比例为85：15，培养料中水分为66.35％时，发酵产物中蛋白质含量较高。更多还原

【Abstract】 With the development of fruit planting and processing,the capacity of pomace has been increased.At the moment,because the slops after fruit processing-pomace has not been fully used,not only did it influced the duration development of fruit industry,but also contaminated environment.The fresh apple pomace after reammed is studied as a test material,and Rhizopus Geotrichum candidunu Saccharomyces cerevisiae and Candida utilis are used for fermenting fungi, then we studid the protein’ content variation after singl fungi fermentation and mixed fungi co-fermentation, and the difference is contrasted between not sterilizing technique and sterilizing technique.By single factor test and perpndicular test,different nitrogen source and inorganic minerals are studied to show the impaction on protein of fermenting products;the recipe of solid fermenting medium is improved;the proportion of fresh apple pomace to offal(moinsture^ tempreture, aeration have a important effect on fermenting products.So,the confort condition are ascertained during fermentation.The test result showed that protein’s content not sterilizing solid fermentatation is higher than sterilizing solid fermentatation,and fermenting product have aroma and vinosity flavour,and not sterilizing solid fermentatation techquie is practical and simply doing.By single fungi fermentation,the result is that the protein’s content is the highest after Rhizopus is used,and the protein’s content is also higher than check after the other three fungi fermntation.When the proportion of Rhizopus Geotrichum candidum to Saccharomyces cerevisiae is 1:1:1 and the inoculation is about 15%,the protein’s content is highest.By single factor and perpendiculor test,the best recipe for fresh apple pomace solid fermentation can be drown as follows:fresh apple pomace 85%,offal 15%,Urea 1.5%, Ammonium sulfate2.0%,Magnesium sulfate 0.2%,Calcium Perphosphate 0.4%, Potassium Phosphate dibasic 0.4%.Stuided the fermenting conditions,we found the temperture moinsture and aeration have important influence on apple pomace fermentation:when the fermenting temperture is 32,the medium’s mass is 150g and the proportion of fresh apple pomace to offal is 85:15,the protein’s content is highest.更多还原