Study on Optimization of fermentation technology of carambola enzyme

Abstract

in this paper, a new type of Carambola enzyme was developed from tropical fruit carambola. Through single factor experiment and orthogonal experiment, the mixed fermentation was carried out by using yeast and plant lactobacillus. The effects of the concentration of mixed bacteria, the proportion of mixed bacteria, the fermentation temperature and the fermentation time on the fermentation effect of Carambola enzyme were studied. The results showed that the best technological parameters of Carambola enzyme: feed liquid The ratio is 1:3, the sucrose content is 7%, the concentration of strain is 5%, the proportion of inoculated strain is 1:1, the optimal fermentation temperature is 30 ℃, and the fermentation time is 7 days. After verification, it has certain guiding significance for the development and industrial production of Carambola enzyme products.