Studies On Enzyme Producing With Pineapple Peels And Residues

Large quantities of peels,residues and leftover materials of pineapple are generated during the food processing,and if these wastes are not be recycled,they will cause the waste of resources and pollute the environment.In order to solve the problem mentioned above,this research used Shen Wan pineapple peels and residues to product biological enzyme.In this paper,the preparation of bioenzyme from pineapple peel residue of ShenWan was studied.On the basis of obtaining the main components of pineapple peel residue,the process optimization was carried out by combining the results of single factor test and orthogonal test.It includes optimization of enzymatic hydrolysis process of pineapple peel residue,optimization of fermentation process of lactobacillus bulgaricus,and analysis of product after vacuum freeze drying fermentation liquid.The content of the main components of pineapple peel residue in ShenWan was determined.Water content of pineapple peel residue was 75.94%(fresh sample determination),ash content 3.22%,crude fiber 7.21%,protein 2.57%,soluble solid 14.53%,total sugar 10.60%,p H 3.76..In order to improve the juice yield of pineapple peel residue,four different methods of juice extraction were designed: direct pressing,hot pressing,pectinase decompression and cellulase decompression.The juice yield of direct press was 20.3%.The juice yield of high temperature hot pressing was 30.1%.Pectinase enzyme extract extract method of optimum process,the temperature of 47?,adding amount was 0.15%,p H 4.5,enzymolysis time was3.0 h,juice rate of 42.1%;Cellulase enzyme extract extract method of optimum process:temperature 45?,the adding amount was 0.6%,p H 4.0,enzymolysis time was 3.0 h,juice yield reached 54.5%.By comparing the extraction rate,the extraction rate of cellulase was the highest.This paper,by using the Bulgarian lactobacillus fermenting pineapple peel enzymolysis liquid slag,and fermentation of lactobacillus Bulgaria is obtained by orthogonal experiment the optimal process condition is: Bulgaria lactobacillus: inoculated quantity 0.4%,Bulgaria lactobacillus fermentation temperature: 41?,phosphate content of0.2%,fermentation time to 22 h can get a larger number of viable lactic acid bacteria.Finally let stand under 4 ~ 6? for 24 h,after fermentation,the fermentation liquor is produced.After the fermentation of lactobacillus bulgaricus,the fermentation broth was prepared by vacuum freeze-drying technology.The conditions of vacuum freeze-drying were:temperature of freezing was-20?,vacuum degree was 10 Pa,duration time was 24 h.Sensory indexes of the products were: color was brown yellow,and the color were equality;strong pineapple aroma mixed with fermented fragrance;sweet and sour,nonirritating.Physicochemical indexes were: moisture content was 5.82%;total sugar content was26.32%;protein content was 11.87%,and the number of lactic acid bacteria was3.2×108CFU/g.