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植物乳杆菌发酵陈皮柑饮料的工艺优化与分析

陈亚楠1,2,3,汪云阳1,2,3,王德行1,2,3,丁钦然1,2,3,谭顺冬1,2,3,罗学刚1,2,3*
(1 工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457;
2 天津市微生物代谢与发酵过程控制技术工程中心,天津300457;
3 生物工程国家级实验教学示范中心,天津300457)

摘要:采用陈皮柑果肉为主要原料,应用植物乳杆菌CGMCC8198 发酵制作乳酸菌发酵饮料,通过实验得到适宜的配方为陈皮柑净果∶水=5∶3(g/mL)、木糖醇添加量10%、茁-环糊精量0.8%。适宜的发酵条件是植物乳杆菌CGMCC8198接种量2%、发酵温度26℃、发酵时间7h。发酵后,饮料中的还原糖较原果汁有所提升,黄酮、多酚含量较原果汁均有所下降。分别在室温(25℃)与冷藏温度(4℃)下储存28d 后,4℃饮料活菌数始终维持在108CFU/mL左右,而25℃饮料活菌数则呈现出较大的波动,浮动范围在106~1011CFU/mL之间。此款饮料具有很强抗氧化能力,对ABTS 自由基和DPPH 自由基的清除率分别高达99.14%和93.58%。发酵后的饮料外观均一、稳定,口感酸甜适中,风味独特,有陈皮柑独特的清香。

关键词:陈皮柑;植物乳杆菌;发酵果汁;工艺;理化测定


Optimization and Analysis of Chenpi Citrus Beverage Fermented by Lactobacillus Plantarum

CHEN Ya-nan1,2,3,WANG Yun-yang1,2,3,WANG De-hang1,2,3,DING Qin-ran1,2,3,TAN Shun-dong1,2,3,
LUO Xue-gang1,2,3*
(1 Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education &Tianjin Key Laboratory of
Industrial Microbiology,College of Biotechnology,Tianjin University of Science &Technology,Tianjin 300457,China;
2 Tianjin Engineering Research Center of Microbial Metabolismand Fermentation Process Control,Tianjin 300457,China;
3 National Demonstration Center for Experimental Bioengineering Education,Tianjin 300457,China)


Abstract: Using Chenpi citrus flesh as experiment materials,the lactic acid fermentation beverage was prepared by Lactobacillus plantarum CGMCC8198. The appropriate materials was obtained as: Chenpi citrus flesh: water = 5∶3 (g/mL),xylitol of 10 %,茁-cyclodextrin of 0.8 %. The optimized fermentation conditions were: L. Plantarum CGMCC8198 inoculation 2%,fermentation temperature 26℃ ,fermentation time 7h. After fermentation,the reducing sugar in the beverage was increased compared with the original juice before fermentation,while the flavonoids and polyphenols were decreased. In addition,after being stored at refrigerated temperature(4℃)for 28d,the number of live lactobacillus in the beverage was always maintained at about 108CFU/mL,whereas the number of live lactobacillus in the beverage being stored at 25℃ for 28d was floating between 106~1011CFU/mL. This beverage had strong antioxidant activity,and the scavenging rates of ABTS and DPPH free radicals were as high as 99.14% and 93.58%,respectively. Overall,the fermented beverage had a stable appearance,and with a taste of sweet,sour,soft and unique flavor.

Key words: chenpi citrus;Lactobacillus plantarum;fermented juice;process;physical and chemical determination

 

(2019年第22卷第5期)

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