胡萝卜木瓜混合发酵果蔬汁的制备及其抗氧化性能研究
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摘要
胡萝卜、木瓜为原料,选用植物乳杆菌DMDL 9010发酵混合果蔬汁。通过单因素试验确定最优条件为:果蔬汁含量60%(v/v),胡萝卜与木瓜质量比1:3,蔗糖添加量10%(m/v),发酵温度(32~36)℃,发酵时间(14~22)h,接种量6%~10%(v/v)。正交试验表明,混合发酵果蔬汁最优发酵条件为:接种量6%(v/v)、34℃发酵18 h。此条件下生产的活菌型与灭菌型混合发酵果蔬汁质量可靠、色泽鲜艳、口感好,柠檬酸、苹果酸和乳酸含量分别为2.83、4.80、2.60 g/L,L-乳酸光学纯度为49.7%;且抗氧化性能良好,活菌型果蔬汁DPPH自由基清除率可达41.20%;活菌型与灭菌型果蔬汁货架期分别可达28 d和3个月。该研究提供的制备工艺,打破了传统的乳酸菌饮料加工模式,具有重要的工业价值。
With carrot and papaya as materials and Lactobacillus plantarum DMDL 9010 was used as culture to fermented mixed fruit-vegetable juice. The optimal conditions of the juice was as follows: 60%(v/v) fruit and vegetable juice; ratio of carrot and papaya, 1:3; 10%(m/v) sugar added; fermentation temperature,(32~36)℃; and the time(14~22)h; inoculum size, 6%~10%(v/v) through single factor experiment. It was established that the optimum producing technology was fermented at 34 ℃ with 6%(v/v) inoculation for 18 hours by orthogonal experiment. The product prepared under the above technological condition possessed reliable quality, bright color and good taste, have good oxidation resistance which DPPH free radical scavenging capacity of viable juice up to 41.20%, and the content of the citric acid, malic acid and lactic acid were 2.83, 4.80, 2.60 g/L, L-lactic acid optical purity was 49.7%. In addition, the shelf life of viable and sterilized juice reached 28 d and 3 months, respectively. In summary, the producing technology of this study breaked the traditional model of Lactobacillus beverage processing and was feasible and promised industrial application prospects.
With carrot and papaya as materials and Lactobacillus plantarum DMDL 9010 was used as culture to fermented mixed fruit-vegetable juice. The optimal conditions of the juice was as follows: 60%(v/v) fruit and vegetable juice; ratio of carrot and papaya, 1:3; 10%(m/v) sugar added; fermentation temperature,(32~36)℃; and the time(14~22)h; inoculum size, 6%~10%(v/v) through single factor experiment. It was established that the optimum producing technology was fermented at 34 ℃ with 6%(v/v) inoculation for 18 hours by orthogonal experiment. The product prepared under the above technological condition possessed reliable quality, bright color and good taste, have good oxidation resistance which DPPH free radical scavenging capacity of viable juice up to 41.20%, and the content of the citric acid, malic acid and lactic acid were 2.83, 4.80, 2.60 g/L, L-lactic acid optical purity was 49.7%. In addition, the shelf life of viable and sterilized juice reached 28 d and 3 months, respectively. In summary, the producing technology of this study breaked the traditional model of Lactobacillus beverage processing and was feasible and promised industrial application prospects.
引文
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[2] KALTOFEN E L, YANG Z F. Sparse multivariate function recovery with a small number of evaluations[J]. Journal of symbolic computation,2016,75(SI):209-218
[3] CASTRO A D,MONTANO A,SANCHEZ A H,et al. Lactic acid fermentation and storage of blanched garlic[J]. International journal of food microbiology, 1998,39(3):205-211
[4] GRANATO D, BRANCO G F, NAZZARO F, et al. Functional Foods and Nondairy Probiotic Food Development:Trends, Concepts, and Products[J]. Comprehensive Reviews in Food Science&Food Safety,2010,9(3):292-302
[5]陈雪娇,钱永清,单胜艳,等.胡萝卜发酵果蔬汁饮品发酵工艺研究[J].饮料工业,2016,19(04):37-40
[6]许世闯,万嗣宝,李聪,等.乳酸菌发酵复合果蔬汁的菌种筛选及发酵工艺优化研究[J].食品科技,2017,42(09):2-7
[7]郭均.降胆固醇乳酸菌的筛选及其体内降胆固醇作用[D].广州:华南理工大学,2016
[8] GB/T 12456-2008,食品中总酸的测定[S]
[9] GB/T 4789-2010,食品卫生微生物学检验[S]
[10] GB 12295-1990,水果、蔬菜制品可溶性固形物含量的测定折射仪法[S]
[11]郑风锦,陈赶林,方晓纯,等.醋酸菌对甘蔗果酒的醋酸发酵作用[J].食品与发酵工业,2016,42(02):101-107
[12]闫征,王昌禄,顾晓波.pH值对乳酸菌生长和乳酸产量的影响[J].食品与发酵工业,2003,(06):35-38
[13]安兴娟,张瑶,姬阿美,等.植物乳杆菌发酵枸杞胡萝卜汁工艺的优化[J].天津科技大学学报,2016,31(03):20-24
[14]程海强.一种用于生产乳酸菌饮料的浓缩型发酵乳及其制备方法[P].中国专利:201110447512.9,2012-06-20
[15]李海燕.高甲氧基果胶对活菌型乳酸菌饮料稳定性的研究[J].食品科技,2015,(2):100-104
[16] GB/T 31121-2014,果蔬汁类及其饮料[S]
[17] GB 7101-2015,食品安全国家标准饮料[S]
[18]李维妮,张宇翔,魏建平,等.益生菌发酵苹果汁工艺优化及有机酸的变化[J].食品科学,2017,38(22):80-87
[19]潘艳虹,刘冬梅,何叶子.手性柱色谱法测定酸乳及乳酸饮料中的L-乳酸及D-乳酸[J].中国乳品工业,2010,38(5):49-52
[20] WOOTTONBEARD P C, MORAN A, RYAN L. Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP,DPPH, ABTS and Folin-Ciocalteu methods[J]. Food Research International,2011,44(1):217-224