利用高活性干酵母精制甜菜红色素

摘要

采用二次浸提法得到甜菜红色素浸提液,使用高活性干酵母的活化菌液在不同温度( 25℃、30℃、35℃、40℃),不同接种量(1％、2％、3％),不同摇床速度(0r/min,100r/min,200r/min)的条件下进行菌体繁殖,消耗色素浸提液中的糖.所得发酵液离心除去菌体后,加入单宁(60mg/L)澄清,经浓缩后冷冻干燥得最终产品.结果表明,精制甜菜红色素的最佳工艺条件为:30℃,接种量2％,摇床速度为200r/min.最终得到产品的色价由纯化前的4.1提高到15.7.%Get red beet extract by using the secondary water digestion method, refining betalain by instant dry yeast suspension, in different temperatures (25, 30, 35, 40℃), different inoculum concentration (1%, 2%, 3%), different shaking speed (0, 100, 200r/min) to decrease the amounts of total sugar. Then centrifuge the broth as to remove the yeast and add tannic (60mg/L) to clarify, after that concentrate it to freeze -dried. The results show that the best conditions were: 301 , inoculum concentration 2% , speed 200r/min. After purifying the color value of the betalain reached 15. 7 from 4. 1.