CN109997998A - 一种控制枸杞汁发酵过程中不良气味的方法 - Google Patents
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Abstract
本发明公开了一种控制枸杞汁发酵过程中不良气味的方法，该方法通过在枸杞汁发酵开始前，利用纤维素酶、果胶酶、溶菌酶、糖肽内切酶对枸杞汁进行酶解处理，使蛋白质和枸杞多糖等不能被微生物利用的大分子氮源酶解成可同化的氨基态氮，避免发酵过程中生产有味物质，在发酵过程中，通过控制溶氧量、补充营养物，以避免微生物无氧发酵和异常代谢，产生具有不良气味物质，最后在发酵结束后，向发酵液中滴加微量的硫酸铜溶液，使其与硫化氢反应生成硫化铜沉淀，除去硫化氢等不良气味。该方法简单易行，成本低廉。
Description
技术领域
本发明涉及生物工程发酵技术领域，特别涉及一种枸杞汁好氧发酵过程产生不良气味的解决方法。
背景技术
随着枸杞的营养价值和保健功效越来越受到人们的认可，市面上也出现了许多以枸杞为原料的发酵制品，例如发酵酒、发酵醋、枸杞酵素等。枸杞发酵制品不但改变提升了产品的风味，也强化了其营养价值。但是，枸杞在有氧发酵过程中经常会出现臭鸡蛋味、猫尿味等不良气味，严重影响了枸杞发酵制品的香气。目前，行业内解决这一问题采用的主要方法是在成品中添加香精或者其他香气浓郁的原料来掩盖不良气味，并内有从根本上解决这一问题。
发明内容
针对现有技术的不足，本发明的目的是公开一种控制枸杞汁发酵过程中不良气味的方法，该方法简单易实现，成本低廉。
为实现本发明的目的，采用的技术方案如下。
（1）枸杞汁预处理：向枸杞发酵汁中分别加入纤维素酶和果胶酶，在45-55℃条件下酶解4-8h；待温度降到37℃左右时，加入溶菌酶和糖肽内切酶，在35-40℃条件下酶解8-12h；
（2）发酵过程的控制：在发酵过程中，利用输送泵将发酵液从罐底循环输送到罐顶，使发酵液与空气充分接触，增加溶氧量，其中发酵启动阶段每天循环2-3次，发酵中期，每天循环3-5次，发酵末期，每天循环2-3次，并且在发酵中期和后期，向发酵液中流加大豆提取液和浓缩番茄汁；
（3）发酵终产物处理：发酵结束后，直接向发酵液中滴加微量的硫酸铜溶液，充分反应，除去硫化氢等不良气味。
所述步骤（3）中添加的硫酸铜溶液是质量分数为0.3-0.6%的硫酸铜溶液，其添加量按照5-10ml/L的添加量向发酵液中滴加。
本发明的有益效果是：
（1）利用纤维素酶、果胶酶、溶菌酶、糖肽内切酶对枸杞汁进行酶解处理，使蛋白质和枸杞多糖等不能被微生物利用的大分子氮源酶解成可同化的氨基态氮，避免微生物在氮源不足的情况下转而利用其他物质影响代谢途径，生成带有不良气味的物质；同时还能生成更多的氨基酸，更有利于人体吸收，增加营养价值。
（2）在发酵过程中不断增加溶解氧能有效避免微生物进行无氧代谢，生成具有不良气味物质；养气供给充足情况下，微生物生长繁殖正常情况下也能生成典型性香气物质。
（3）在发酵的中后期，氮源和维生素逐渐消耗殆尽，向发酵液流加大豆提取液和浓缩番茄汁，其目的是为微生物提供可同化氮源和维生素，保证酵母正常代谢，避免因代谢异常产生臭味。
（4）枸杞汁发酵过程中，产生的不良气味大多是硫化氢，向发酵液中滴加微量的硫酸铜溶液，可与硫化氢反应生成硫化铜沉淀，除去硫化氢等不良气味。
（5）本方法操作简单，可操作性强。不需要增加投资购置新的设备，且使用的酶制剂、大豆提取液、浓缩番茄汁均为安全可食用物质。
具体实施方式
（1）向制备好的枸杞发酵汁或发酵醪中加入20-40ppm纤维素酶和30-50ppm果胶酶，在45-55℃条件下酶解4-8h；待温度降到37℃左右时，加入10-20ppm溶菌酶和20-30ppm糖肽内切酶，在35-40℃条件下酶解8-12h。
（2）向酶解后，根据需要经过处理的枸杞汁中接入发酵菌种启动发酵。
（3）在开放空间，利用输送泵将发酵液从罐底循环输送到罐顶，使发酵液与空气充分接触，增加溶氧量，发酵启动阶段，每天开放循环2-3次；发酵中期，每天开放循环3-5次；发酵末期，每天开放循环2-3次。并在发酵的中期，向发酵液中流加40-50ppm大豆提取液和20-30ppm浓缩番茄汁；在发酵后期，再向发酵液中流加20-30ppm大豆提取液和10-20ppm浓缩番茄汁，补充适量营养物质，为微生物提供适宜的生长繁殖条件。
（4）发酵终产物的处理。发酵结束后，直接向发酵液中按照5-10ml/L的添加量向发酵液中滴加质量分数为0.3-0.6%的硫酸铜溶液，边滴加边混合搅拌，使含有不良气味的成分与硫酸铜反应完全，生成硫化铜沉淀。
（5）利用离心、过滤等后续方法，在除去发酵下脚料的同时也一并将微量的硫化铜除去。
Claims (2)
1.一种控制枸杞汁发酵过程中不良气味的方法，包括以下步骤：
（1）枸杞汁预处理：向枸杞发酵汁中分别加入纤维素酶和果胶酶，在45-55℃条件下酶解4-8h；待温度降到37℃左右时，加入溶菌酶和糖肽内切酶，在35-40℃条件下酶解8-12h；
（2）发酵过程的控制：在发酵过程中，利用输送泵将发酵液从罐底循环输送到罐顶，使发酵液与空气充分接触，增加溶氧量，其中发酵启动阶段每天循环2-3次，发酵中期，每天循环3-5次，发酵末期，每天循环2-3次，并且在发酵中期和后期，向发酵液中流加大豆提取液和浓缩番茄汁；
（3）发酵终产物处理：发酵结束后，直接向发酵液中滴加微量的硫酸铜溶液，充分反应，除去硫化氢等不良气味。
2.如权利要求1所述的一种控制枸杞汁发酵过程中不良气味的方法，其特征在于步骤（3）中添加的硫酸铜溶液是质量分数为0.3-0.6%的硫酸铜溶液，其添加量按照5-10ml/L的添加量向发酵液中滴加。
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| CN106222100A (zh) * | 2007-03-16 | 2016-12-14 | 加利福尼亚大学董事会 | 降低发酵饮料中的h2s水平的组合物和方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106222100A (zh) * | 2007-03-16 | 2016-12-14 | 加利福尼亚大学董事会 | 降低发酵饮料中的h2s水平的组合物和方法 |
Non-Patent Citations (2)
| Title |
|---|
| （澳）泰森: "《驯服螺旋帽 葡萄酒密封技术的革命》", 31 March 2013, 中国农业大学出版社 * |
| 赵智慧: "蛋白酶处理枸杞汁对枸杞酒质量的影响研究", 《酿酒》 * |
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