Study On The Comprehensive Utilization Of Pineapple By Graded Fermentation

Pineapple is a popular tropical fruit,which is widely planted in Guangdong,Guangxi and Hainan provinces.Pineapple fruit is very hard to store.After full maturity,the shelf life is very short.In the ripe season of pineapple,there is often a situation of slow sales and decay.At present,the processing products of pineapple are mainly low-end products such as canned pineapple and pineapple juice,and there are not many researches on pineapple pulp enzyme beverage.In addition,in the processing of pineapple,the processing by-product,pineapple skin residue,accounts for 40% to 50% of the total weight of the whole fruit.Because it is not effectively utilized,it not only causes waste of resources,but also pollutes the ecological environment of the processing area.The enzyme industry is an encouraged industry in the National Catalogue of Guidance for Industrial Structure Adjustment(2019,Draft for Soliciting Opinions).This study has carried out research on the comprehensive utilization of pineapple graded fermentation.Firstly,the pineapple pulp mixed with bacteria has been prepared to prepare pineapple enzyme beverage.In the study,the pulp residue,a by-product of fermentation,and pineapple peel were mixed and then subjected to secondary fermentation to explore the feasibility of preparing environmentally friendly pineapple enzyme detergent.The main research contents and results are as follows:(1)The fermentation process of pineapple enzyme beverage prepared by synergistic fermentation of pineapple pulp was established in this paper.The main influence process of the fermentation process was verified by single factor optimization.Optimizing the Main Influencing Technologies of Fermentation Process.Usd pineapple pulp,added 10% sucrose as carbon source,the first fermentation was carried out by adding 0.05% yeast and 0.15% mixed Lactobacillus,fermenting at 30°C for 2 d,and filtering with 100 mesh.The filtrate was fermented twice to inoculate 3% Acetobacter,fermented at 33°C for 25 d,added with 15%maltitol,bottled,sealed,and sterilized at 80°C for 30 min.The changes of pH value,glucose,fructose,ethanol and organic acid content during the small-scale fermentation of the process were recorded.The pH value was lower than 4 in the whole process,and the glucose decreased to 4.39 mg/mL during the fermentation process from 55.56 mg/mL.Fructose was reduced from 65.30 mg/mL to no detectable.Ethanol was reduced to 1.50 mg/mL at the end of the fermentation.Finally,a pineapple enzyme beverage that satisfies the biochemical indicators of edible enzymes,has excellent taste and healthy nutrition.(2)This paper studied the secondary fermentation of the by-product of pineapple enzyme beverage.The purpose of this study was to determine the formulation and process ofan environmentally friendly pineapple enzyme detergent.The formula was added to the tea seed meal containing the natural surfactant tea saponin.The main fermentation process was optimized and determined as follows.Pineapple and samovar(mass ratio 5:1)inoculated with0.05% yeast,fermented at 30? for 48 h,Then,added 0.1% Lactobacillus plantarum and Lactobacillus paracasei(mass ratio 1:1),it was fermented at 35? for 3 d to get an enzyme detergent with better decontamination potential.The detergency ability of the enzyme detergent was evaluated.The average oil removal capacity was 43.13%.The number of dishwashing was 1.5,and the foam height was 36 mm after 10 minutes.The comprehensive decontamination ability was not significantly different from the current sale.In the pesticide removal test,it was found that the enzyme detergent can effectively reduce the pesticide residues on the surface of lettuce,Chinese cabbage and pear.The food-grade enzyme detergent prepared by this method can meet the washing requirements of tableware,fruits and vegetables in daily life,and it is environmentally friendly and non-polluting.The pineapple graded fermentation process carried out by this subject not only realizes the comprehensive utilization of pineapple,but also avoids resource waste and environmental pollution.It has obtained high value-added pineapple enzyme beverage and environmentally friendly pineapple enzyme detergent in functional food and environmental protection.The market of functional food and environmental detergent has broad prospects and provides more specialty products for the big health industry.The process route of comprehensive utilization of graded fermentation established by this subject provides new ideas and technical support for the deep development and high-value comprehensive utilization of pineapple products,and also provides reference for the deep processing of other fruits and vegetables.