Process Optimization And Production Workshop Design Of Lactic Acid Fermented Beverage

Black fungus nutrient-rich, is healthy food with the value of both food and medicine. Today,black fungus products are mostly in raw products, low-tech, The research and development ofblack fungus deep processing products is still relatively backward, few black fungus processingproducts can not meet the needs of the market. Therefore, black fungus fermented beverage wasproduced by enzymatic hydrolysis and lactic acid fermentation technology to rich species ofblack fungus deep-processing products.In order to improve the processing level of Auricularia auricula(black fungus), using it asraw material, taking the single factor and orthogonal test, the effects of pectinase, cellulase andpapain on liquefaction of the black fungus were studied, and the compound enzymaticliquefaction conditions were optimized. The black fungus was fermented by inoculating withLactobacillus plantarum(LP) and Lactobacillus brevis(LB) after enzyme treatment. The effectsof the proportion of LP and LB, fermentation temperature, fermentation time, inoculationamount and sugar amount on acid production of black fungus were analyzed through singlefactor experiment, the Box-Benhnken center composite design was employed to optimize blackfungus lactic acid fermentation technology. Black fungus lactic acid fermented beverage wasflavored with the black fungus fermentation liquid, red dates extract, sugar, ethyl maltol andstabilizer, and was completed by degassing, homogenizing, sterilizing and filling. Annual2000tblack fungus lactic acid fermented beverage production plant design was conducted; productionworkshop layout, production process flow diagram and the flow chart of water treatment weredrew.The suitable composite-enzymatic hydrolisis conditions of the black fungus are as follows:the solid-liquid ratio1:6(wet material to water, m:v), compound enzyme (pectinase, cellulase,papain=1:1:8) dosage3.2%(m/m), and added at the same time, enzymolys is natural pH,temperature55℃for4h. Under these conditions, the reducing sugar content of black fungusliquefied up to1.96%. The acid production of black fungus is best by the proportion of LP andLB in2:1. The optimal fermentation conditions for black fungus lactic acid fermentation byresponse surface analysis method are as follows: fermentation time is84h, fermentationtemperature is36℃, inoculation amount is3%, sugar amount is5%. Under this condition, total acid reaches9.75±0.21g/L. Best recipe of black fungus lactic acid fermented beverage are asfollows: black fungus fermentation liquid30%, jujube extract15%, sugar6%, ethyl maltol0.0025%, gelatin0.2%. Black fungus lactic acid fermented beverage was produced by degassing,homogenizing under the condition of30MPa3min, sterilizing under the condition of85℃20minand filling.The suitable composite-enzymatic hydrolysis conditions of the black fungus, the optimalfermentation condition of lactic acid fermentation and the best recipe of black fungus lactic acidfermented beverages was got by this experiment. Annual2000t black fungus lactic acidfermented beverage production workshop design was completed.