Study On Preparation Technique Of The Enzyme Powder From Golden Silk Jujube Paste

In recent years, the cultivation area of golden silk jujube is enlarging year by yearin our country, yield of jujube significant increase. The treatment of jujube paste hasbecome a problem, without treatment not only wastes resources but also pollute toenvironment. To solve the above problem, this thesis taken jujube paste as raw materialto producing enzyme power of golden silk jujube paste using compound enzymedegrading, microbial fermentation and spray drying etc.Preparation method and process conditions of golden silk jujube enzyme powerwere studied in this thesis. Firstly the main component of jujube paste was analyzed andthe condition of cellulase and hemicellulase degrading jujube paste were investigated.Jujube paste was degrade using compound enzyme and removed the material that can’tdegrade using enzyme. Condition of fermentation using lactobacillus and microzymewere also investigated. The fermentation broth was concentrated in this experiment.Tough studied of condition of spray drying, got the optimal spray drying condition forconcentrated fermentation broth. The main results of this thesis are as follow:1. Though determination of jujube paste, the main ingredients are21.3%cellulose,14%hemicelluloses and8.67%lignose. Degrade them into little molecularcarbohydrates which are available to human using cellulase and hemicellulase.2. Some investigations have done on the influence factors of jujube pastedegradation using cellulase and hemicellulase. The optimal technology using compoundenzyme degrading jujube paste is as following: pH5.5, jujube paste: water=1:2,55℃,enzymolysis time180min, the amount of hemicelluloses(xyloglucanase and β-glucanase)0.5%, the enzyme activity of Novozymes enzyme/hemicellulase one2:1. After thisprocess, the degradation rate was57.78%of jujube paste, content of soluble solids6.60%in enzymatic solution, as the same with hydrochloric acid.3. Some investigations have done on the influence factors of fermentation usinglactobacillus and microzyme. The best condition is as following:the enzymatic solutionwas concentrated using rotary evaporator until the content of soluble solids20%(thecontent of glucose10%), adding yeast extract (0.2%),(NH4)2SO4(1.9%), ZnCl2(0.1%),MgSO4(0.1%), KH2PO4(0.6%). After sterilizing, firstly the enzymatic solution wasinoculated with0.1%yeast and fermented12h at30℃with adequate dissolved oxygen.Secondly fermentation broth was inoculated with0.5%start culture of lactobacillus28hat30℃. Thirdly continue ferment24h at6-8℃to produce fragrance. Finally the amount of yeast and lactobacillus were1.88×108CFU/ml and8.00×108CFU/ml, SOD activity245U/g.4. Taking spraying performance, viable count of lactobacillus and moisture contentas standard, influence factors of spray drying of enzyme power which producing byjujube paste were studied,such as different drying agent, solid in fermentation broth/drying agent, inlet temperature, feeding flux and solid content in fermentation broth etc.Especially, three main factors (temperature of feeding, flow rate of inlet and solidcontent in fermentation broth) carried out orthogonal test of3factors and3levels. Theoptimal technology of spray drying was: using soluble dextrin as drying agent, solidcontent in fermentation broth/drying agent=2:3, temperature of feeding50℃,temperature of inlet100℃, solid content in feeding25%and rate of flow25ml/min.Though the above process, golden silk jujube enzyme powder was obtained，Colour: colour and lustre uniform，light brown;smell: intense aromas of jujube aromaaccompanied by fermentation aroma; acidityent stimulation;organization form:uniformtexture and loose without aggregation.The characteristics of enzyme power producingfrom jujube paste were as following: moisture content6%, total content of sugar50.5%,the content of protein21%, the amount lactobacillus≥5.0×108CFU/g, SOD activity350U/g.