Research On Technology,Antioxidation And Bacteriostasis Of Rose Enzyme

Enzymes are products containing specific biologically active ingredients that are fermented by modern fermentation technology using animals,plants,fungi,etc.as raw materials.The main ingredients are biological enzymes(superoxide dismutase(SOD),lipase,amylase,protease),bacteria Catalytic and antioxidant active substances,which have the functions of anti-oxidation,promotion of metabolism,antibacterial and anti-inflammatory,prevention of cardiovascular diseases,and anti-diabetics.Japan's in-depth research on enzymes is relatively early.In recent years,as edible enzyme products have been recognized by more and more people,various edible enzyme products have emerged one after another.However,the current research on enzymes and the enzyme products appearing on the market are mostly made with fruits and vegetables as raw materials,and there is very little research on flower enzymes.In this paper,roses are used as raw materials,with the goal of developing enzyme products rich in a variety of biologically active ingredients,and the Box-Behnken design experiment is used to optimize the fermentation process conditions,and the enzyme activity,biologically active ingredients,and antibacterial activity of rosette enzymes in the fermentation process are discussed.The changes in oxidative activity and flavor components,as well as their antibacterial activity and stability,are tested and analyzed to promote the development of rose deep processing products,enrich the enzyme market in my country,and provide some data support and theoretical basis for industrial production.The main research contents and results of the thesis are as follows:(1)Optimization of the best fermentation process of rose enzyme: Taking SOD activity and total phenol content as indexes,single factor combined with response surface box Behnken design was used to study the effects of different factors on rose enzyme SOD activity and total phenol content,and to screen out the optimal formula and fermentation conditions of rose enzyme fermentation.The optimal formula was as follows: sucrose 17.8 g,Rose 14 g,lactose 4 g;The optimal fermentation conditions were as follows: fermentation time 68 h,initial p H 5.4,inoculum 0.67%,fermentation temperature 32 ?.The SOD enzyme activity of the rose flower enzyme solution thus obtained is 132 U/m L,the total phenol content is6.285 mg/m L,the total flavonoid content is 3.48 mg/m L,the anthocyanin content is 5.64mg/100 m L,and the titratable acid is 2.82 g/100 g.(2)The change rule of metabolites and antioxidant activity during the fermentation process of rose flower enzyme: The results showed that the activities of SOD,lipase,amylase,polyphenol,flavone,anthocyanin,ascorbic acid and antioxidant capacity increased at first and then decreased during the fermentation.The results showed that the activities of SOD,lipase,amylase,polyphenol,flavone,anthocyanin,ascorbic acid and antioxidant capacity reached the peak value between 48 h and 72 h.The amylase activity reached the highest level(68.43 U / ml)at 108 h,which was 6.06 times higher than that of the initial fermentation.The results of correlation analysis showed that the antioxidant activity of rosease was significantly positively correlated with the activities of SOD and amylase(p <0.01),and significantly positively correlated with the contents of total phenols,flavonoids,anthocyanins and ascorbic acid(p < 0.05).The results of electronic nose analysis showed that the flavor of rose enzyme changed greatly in the early stage of fermentation(the first 36h),and with the extension of time,the flavor of rose enzyme gradually tended to be stable.(3)Antibacterial activity and stability of rose enzyme: Escherichia coli and Staphylococcus aureus were used as indicator bacteria,the antibacterial activity of rose enzyme was determined by Oxford cup method,and the stability of antibacterial activity of rose enzyme was explored by taking p H value,temperature,metal ions,oxidant,reducing agent and ultraviolet ray as investigation factors.The results showed that rosease had certain inhibitory effect on Escherichia coli and Staphylococcus aureus,and was sensitive to p H value,temperature,metal ions,oxidant,reductant and ultraviolet light.The antibacterial activity decreased significantly under alkaline and high temperature conditions;With the increase of the volume fraction of oxidant and reductant and the extension of UV irradiation time,the antibacterial activity decreased.(4)The process of rose enzyme blending: Based on the results of single factor experiment,orthogonal experiment and fuzzy mathematics sensory evaluation method were combined to explore the process of rose enzyme blending.The results showed that the rose enzyme obtained by adding 1% lemon juice,7% honey and 1% Isomaltooligosaccharide was bright red,uniform and delicate,moderate sweet and sour,rich rose fragrance and fermented fragrance,with a sensory score of 82.46.