应东成，张 新，黎云龙，吴华林，王 琦

（浙江丰岛食品股份有限公司，浙江 新昌 312500）

摘要：以陈皮、浓缩梨汁为原料，通过单因素试验和正交试验研制陈皮酵素的发酵工艺。研究表明，陈皮、浓缩梨汁、水的质量比为7∶20∶73，植物乳杆菌添加量为3%，发酵周期为5 d。在此条件下，所制产品酸甜谐和、爽口，桔香自然。

关键词：陈皮；酵素；工艺优化

中图分类号：TS209，TQ925  文献标识码：A  文章编号：1674-506X（2020）01-0048-0006

Optimization of Fermentation Process of Citrus Enzyme

YING Dong-cheng, ZHANG Xin, LI Yun-long, WU Hua-lin, Wang Qi

（Zhejiang Fomads Food Co., Ltd., Xinchang Zhejiang 312500, China）

Abstract：Using citrus and pear juice concentrate as raw materials，the fermentation process of citrus enzyme was developed by single factor experiment and orthogonal experiment. The test results showed that citrus, pear juice concentrate and water was 7∶20∶73 by weight, the amount by weight of Lactobacillus was 3%, and the fermentation time was 5 days. Under this condition, the product was moderately sweet and sour, with natural orange fragrance.

Keywords：citrus; enzyme; process optimization

doi：10.3969/j.issn.1674-506X.2020.01-010

收稿日期：2019-09-11

作者简介：应东成（1992-），男，硕士，主要从事农产品加工与储运研究。

引文格式：应东成,张新,黎云龙,等.陈皮酵素发酵工艺优化[J].食品与发酵科技,2020,56(1):48-53.