Method for controlling bad odor in fermentation process of wolfberry juice

Abstract

The invention discloses a method for controlling bad odor in a fermentation process of wolfberry juice. The method comprises the steps of before fermentation of the wolfberry juice is started, performing enzymolysis treatment on the wolfberry juice through cellulase, pectinase, lysozyme and glycopeptide endonuclease, correspondingly making proteins, wolfberry polysaccharide and other macromolecular nitrogen sources which cannot be utilized by microorganisms subjected to enzymolysis into assimilable amino nitrogen, and thus avoiding the production of odorous substances in the fermentation process. In the fermentation process, by controlling the content of dissolved oxygen and supplementing nutrients, the situation that anaerobic fermentation and abnormal metabolism of microorganisms happenand correspondingly odorous substances are generated is avoided; finally, after the fermentation is finished, a copper sulfate solution is slightly added into a fermented liquid dropwise to react withhydrogen sulfide in order to generate a copper sulfide precipitate, and a bad odor generated by the hydrogen sulfide and the like is removed. The method is simple, feasible and low in cost.

Description

technical field [0001] The invention relates to the technical field of bioengineering fermentation, in particular to a method for solving the bad smell produced during the aerobic fermentation process of wolfberry juice. Background technique [0002] As the nutritional value and health benefits of wolfberry are more and more recognized by people, many fermented products using wolfberry as raw materials have appeared on the market, such as fermented wine, fermented vinegar, wolfberry enzyme, etc. Fermented wolfberry products not only change and improve the flavor of the product, but also strengthen its nutritional value. However, during the aerobic fermentation process of wolfberry, bad smells such as rotten eggs and cat urine often appear, which seriously affect the aroma of fermented wolfberry products. At present, the main method used in the industry to solve this problem is to add essence or other strong-smelling raw materials to the finished product to cover up the bad ...

AI Technical Summary

Problems solved by technology

However, during the aerobic fermentation of wolfberry, bad smells such as rotten eggs and cat urine often appear, which seriously affect the aroma of fermented wolfberry products.