餐厨废弃物综合利用研究

文档编号:SW126  文档字数:10125,页数:23

摘要:对泔水的主要成分及菌落总数进行了分析，其主要成分为糖类，粗蛋白，及粗脂肪，分别为35.12%，25.12%，23.74%，其中非蛋白氮占粗蛋白的55.41%，菌落总数在4.5×1010/g以上；通过多菌种共发酵工艺对餐厨废弃物进行处理，其最佳菌种配比为产朊假丝酵母C01∶啤酒酵母S02∶植物乳杆菌L0211的配比为 6∶3∶1，(NH4)2SO4添加量2.5%，原料配比(餐饮废弃物∶麸皮)6∶4，接种量3%，温度30℃。基质中真蛋白含量为18.02%，真蛋白增加率为75.84%。在此基础上，进行扩大试验，结果显示，发酵初期采用保温，发酵后期采用搅拌散热等措施控制发酵过程中温度的大幅度波动，其发酵后真蛋白含量及增加率均明显高于无任何控温的自然发酵。发酵后基质在70℃通风干制280min得到成品，其含水量约10%，粗蛋白含量为20.01%，真蛋白含量为13.85%，产品色泽黄褐，轻微酸味，有明显曲香，无泔水异味。
关键词：餐厨废弃物；多菌种发酵；生物转化；发酵条件

Abstract：the principal constituent and the colony total of the waste food has carried on the analysis, its principal constituent is the carbohydrate, the thick protein, and the crude fat, respectively is 35.12%, 25.12%, 23.74%, the 55.41 percent of the thick protein is nonprotein nitrogen, colony total in 4.5×1010/g above; The microwave (2450Hz, 900w) exposes 15Min to be able to kill and extinguishes all microorganisms in the waste food , antiseptically compares with 121 ℃ high pressure steam, can greatly reduce the antiseptic time, also avoids maillard reaction. which the long time high temperature causes; The excessively single factor and 4 factors 3 levels (L9 34) the orthogonal experiment carries on the optimization to the multi- mold mushroom spawns fermentation dining reject production protein feed fermentation condition.The result indicated that, The best fermentation condition for fermentation time 24 h, produces Candida tropicalisC01，Saccharomyces cerivisiae S0201, Lactobacillus plantarumL0211 is 6: 3: 1, the 2.5 percent of the recruitment is (NH4)2SO4, raw material allocated proportion (dining reject: bran) 6: 4, inoculum size is 3%, the temperature 30 ℃. In this foundation, carries on the expanded experiment, finally demonstrated, the fermentation initial period uses the heat preservation, the fermentation later period uses stirs measure control fermentative process and so on in the radiation the temperature large scale undulation, after its fermentation the real protein content and the increment obviously are higher than does not have any controls the warm nature fermentation. After the fermentation the matrix in 70 ℃ passes the air seasoning to make 280min to obtain the end product, its water content approximately 10%, the thick protein content is 20.01%, the real protein content is 13.85%, product luster yellow brown, slight sour odor, has the obvious tune to be fragrant, does not have the unusual smell.

Keywords: waste food, biotransformation, fermentation condition

目  录
中文摘要 II
英文摘要 III
目录 V
1. 绪论 1
 1.1  泔水的危害及现状 2
 1.2  解决泔水问题的相关措施 2 
 1.3  经济价值 2
 1.4  现实意义 2
 1.5  多菌种混合发酵 3
 1.6  目前已经用于生产的状况 3
2. 实验部分 4
 2.1 材料 4
 2.2 产品的理化分析 5
 2.3 工艺流程 8
 2.4 试验设计 8
3. 结果与讨论 10
 3.1 泔水中主要成分及细菌总数分析    10
 3.2 菌种配比对餐饮废气物发酵的影响 11
 3.3 正交试验确定进一步优化发酵条件 11
 3.4 扩大试验结果分析 13
 3.5 成品理化性质指标 15
4．总结与展望 16
致谢 17
参考文献 18
附录A 19

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