【作者】 张敏；

【导师】 朱文学； 陈彦斌；

【作者基本信息】 河南科技大学 ， 食品加工与安全（专业学位）， 2013， 硕士

【摘要】 本试验以新疆一级哈密枣为研究对象，通过采用分离自大枣的酵母菌株以及蛹虫草菌株对其进行发酵工艺的分别优化，并对其发酵产品进行了三种干燥方法的比较，同时对其发酵前后的磷、钙、铁等元素的含量进行了测定并比较。主要结果如下：1.通过对菌落外观特征的鉴定及菌株产气能力的比较筛选出一株具有较强发酵能力的酵母菌。2.通过对酵母菌接种量、发酵温度、发酵时间的三因素三水平正交试验最终确定出此三者的最优发酵参数为酵母菌接种量7mL，发酵温度28℃，发酵时间104h。3.通过对蛹虫草接种量、发酵时间、料水比的三因素三水平正交试验最终确定出此三者的最优发酵参数为蛹虫草接种量65mL，发酵时间3.5天，料水比1:0.45。4.通过热风干燥、喷雾干燥、真空冷冻干燥三种方法对三种枣浆进行干燥，并以维生素C的含量为主要指标，以水分含量、速溶性及香味等为次要指标对干燥方法进行评价，结果表明真空冷冻干燥法效果最好，所得产品Vc含量最高，水分最低，速溶性好，香味最浓。5．三种枣粉Vc含量及Ca、P、Fe等元素的含量测定结果为：未发酵枣粉、酵母发酵枣粉及蛹虫草发酵枣粉分别含Vc48.5、50、54mg/100g；而磷含量分别为55、60、67mg/100g；钙含量分别为61、65、70mg/100g；铁含量分别为1.6、2.1、1.9mg/100g。6．由于蛹虫草在发酵过程中会产生胞内或胞外蛹虫草多糖，对人体益处非常大，综合各方面指标，本论文得出最后结论，蛹虫草发酵大枣粉工艺表现出色，产品性质优异，具有极大市场潜力，适合进行工业化生产。更多还原

【Abstract】 In this study, by using A-grade Hami Jujube from Xinjiang province as the subject,the fermentation process was optimized for the yeast strain isolated from jujube andCordyceps militaris, respectively. In addition, three drying methods were compared forthe fermentation products, as well as the content of phosphorus, calcium and ironbefore and after fermentation. The main results are as follows：1. By characterizing the appearance of yeast colonies and comparing their gasproduction capacity, a yeast strain was screened with strong fermentation capacity.2. By an orthogonal experiment with there factors including inoculum size,fermentation temperature and fermentation time each at there levels, the optimalfermentation conditions were determined as the inoculums size of7ml, thefermentation temperature of28°C and the fermentation time of104h.3. By an orthogonal experiment with there factors including inoculums size,fermentation time, feed/water ratio each at there levels, the optimal fermentationconditions were determined as the inoculum size of65ml, the fermentation time of3.5days and the feed/water ratio of1:0.45.4. Three drying methods for three types of jujube pulp, including hot air drying,spray-drying and vacuum freeze-drying, were evaluated with the content of vitamin C(Vc) as the main index and the moisture content, instant solubility and flavor as thesecondary indexes, indicating that the best drying method for jujube pulp was vacuumfreeze-drying, which had the highest Vc content, the lowest moisture content, goodinstant solubility and excellent flavor.5. The contents of Vc and elements including Ca, P and Fe were also determinedfor there types of three jujube as follows: the Vc content was48.5,50and54mg/100g;the pcontent was55,60and67mg/100g; the Ca content was61,65,70mg/100g; andthe Fe content was1.6,2.1and1.9mg/100g for unfermented jujube powder, and thejujube powder fermented by the yeast screened and Cordyceps militaris, respectively.6. By considering the intracellular or extracellular polysaccharides produced during the fermentation process by Cordyceps militaris and other indexes, thefollowing conclusions can be obtained: the jujube powder fermented by Cordycepsmilitaris is an excellent product with good quality, which possesses great marketpotential and is suitable for industrial production.更多还原