复合乳酸菌发酵枸杞汁的工艺优化
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摘要
以枸杞干果为主要原料,研究了肠膜明串珠菌(Leuconostoc mesenteroides)和植物乳杆菌(Lactobacillus plantarum)作为复合乳酸菌发酵剂对枸杞汁品质的影响,并采用响应面法对枸杞汁的发酵工艺进行优化,旨在开发一种富含功能因子的发酵枸杞汁,以提高枸杞产品的多样性。通过对发酵过程中pH、可溶性固形物、乳酸、蛋白质、总黄酮、总糖与乳酸菌菌落总数含量及感官指标进行测定分析,以乳酸含量和感官评分为评价指标,探讨发酵过程中枸杞汁品质的变化规律。结果表明,复合乳酸菌最佳发酵工艺条件为:肠膜明串珠菌:植物乳杆菌1∶1,接种量5%,白砂糖加量5%,发酵时间10 h。其发酵枸杞汁pH4.01、可溶性固形物8%、乳酸342 mg/100 mL、蛋白质20μg/100 mL、总黄酮410 mg/100 mL、总糖124 mg/100 mL、乳酸菌菌落总数2.1×10~8 CFU/mL,感官评分92.01分。所得复合乳酸菌枸杞汁发酵饮品组织均匀、口感细腻、酸甜适中、具有枸杞特有的滋味和芳香。
The effects of Leuconostoc mesenteroides and Lactobacillus plantarum on the quality of Lycium barbarum juice were studied,and the fermentation process of Lycium barbarum juice was optimized by response surface method. It aimed to develop a fermented mashed juice rich in functional factors to enhance the diversity of Lycium barbarum products. The pH,the contents of soluble solids,lactic acid,protein,total flavonoids,total sugars and total bacterial colonies of lactic acid bacteria and sensory indexes during fermentation were determined and analyzed,and the lactate contents and sensory score were used as evaluation indexes. Discussing the variation of the quality of Lycium barbarum juice during fermentation. The results showed that the optimum fermentation conditions of compound lactic acid bacteria were as follows:Leuconostoc mesenteroides∶Lactobacillus plantarum 1∶1,inoculation amount 5%,sugar 5%,fermentation time 10 h. pH value of fermented Lycium barbarum juice was 4.01,soluble solids 8% and lactate 342 mg/100 mL,protein 20 μg/100 mL,total flavone 410 mg/100 mL,total sugar 124 mg/100 mL,lactic acid bacteria colony total score 92.01 scores.The fermented drink tissue of Lycium barbarum juice with compound lactic acid bacteria had uniform tissue,delicate taste,sweet and sour,with the unique taste and aroma of Lycium barbarum.
The effects of Leuconostoc mesenteroides and Lactobacillus plantarum on the quality of Lycium barbarum juice were studied,and the fermentation process of Lycium barbarum juice was optimized by response surface method. It aimed to develop a fermented mashed juice rich in functional factors to enhance the diversity of Lycium barbarum products. The pH,the contents of soluble solids,lactic acid,protein,total flavonoids,total sugars and total bacterial colonies of lactic acid bacteria and sensory indexes during fermentation were determined and analyzed,and the lactate contents and sensory score were used as evaluation indexes. Discussing the variation of the quality of Lycium barbarum juice during fermentation. The results showed that the optimum fermentation conditions of compound lactic acid bacteria were as follows:Leuconostoc mesenteroides∶Lactobacillus plantarum 1∶1,inoculation amount 5%,sugar 5%,fermentation time 10 h. pH value of fermented Lycium barbarum juice was 4.01,soluble solids 8% and lactate 342 mg/100 mL,protein 20 μg/100 mL,total flavone 410 mg/100 mL,total sugar 124 mg/100 mL,lactic acid bacteria colony total score 92.01 scores.The fermented drink tissue of Lycium barbarum juice with compound lactic acid bacteria had uniform tissue,delicate taste,sweet and sour,with the unique taste and aroma of Lycium barbarum.
引文
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[26]王水泉,包艳,董喜梅,等.植物乳杆菌的生理功能及应用[J].中国农业科技导报,2010,12(4):49-55.
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[28]Kim C Y,Lee J H,Kim B H,etal.Production of mannitol using Leuconosto cmesenteroides NRRL B-1149[J]. Biotechnology and Bioprocess Engineering,2002,7(4):234-236.
[29]鄢明辉.肠膜明串珠菌BD3749亚种水平的鉴定及其生长特性研究[J].食品科学技术学报,2017,35(4):42-48.
[30]王超,林小晖,杜冰.乳酸菌发酵型饮料的研究现状与前景[J].饮料工业,2018,21(1):68-70.
[31]李伟娜.浅析食品工程应用中乳酸菌的作用[J].食品安全导刊,2018(9):135.
[32]杨玉新,韦鹏,李丹,等.新疆特色食品中优良乳酸菌的筛选及分离鉴定[J].中国酿造,2017,36(4):50-53.
[2]述小英,尹跃,安巍,等.不同品种枸杞果实功能营养成分比较分析[J].西北林学院学报,2017,32(1):157-164.
[3]陈艳,陈林,陈柳.枸杞、山药、百合复合饮料的研制及其稳定性研究[J]. 轻工科技,2016,32(3):4-6.
[4]国家药典委员会.中华人民共和国药典(一部)[M].北京:中国医药科技出版社,2015:232.
[5]杨永利,明磊国,林浩,等.枸杞养肝明目功效研究进展[J].中国食物与营养,2015,21(7):75-78.
[6]黄存辉,朴泓洁,金清,等.肠膜明串珠菌发酵对四川泡菜中有机酸生成的影响[J].食品科技,2018(6):23-28.
[7]姚永红,吕兆林,林西,等.肠膜明串珠菌在苹果酒苹果酸乳酸发酵中的应用探讨[J].中国酿造,2011,30(2):48-51.
[8]韦艳君,陈山,秦嘉耘,等.明串珠菌在食品行业的研究进展[J].广西轻工业,2010,26(11):1-3.
[9]任艳.不同地区传统乳制品中肠膜明串珠菌的多位点序列分型研究[D].呼和浩特:内蒙古农业大学,2014.
[10]周方方,吴正钧,陈臣,等.1种肠膜明串珠菌发酵稀奶油的研制[J].江苏农业科学,2014,42(8):270-272.
[11]李文斌,宋敏丽,高荣琨.肠膜明串珠菌的研究和应用进展[J].食品工程,2006(4):3-11.
[12]汪敏.适合于鲜火锅底料生产的菌种的筛选[J].食品安全导刊,2018(3):130-131.
[13]崔莉,李大婧,刘春泉,等.黄秋葵汁乳酸菌混菌发酵条件优化[J].食品科学,2015,36(23):205-208.
[14]韩瑨,冯华峰,吴正钧.植物乳杆菌和肠膜明串珠菌共培养时的选择性计数法[J].乳业科学与技术,2017,40(4):1-5.
[15]李秀秀,吴昊,白美丹,等.发酵型石榴枸杞酒的工艺优化[J].食品研究与开发,2018,39(11):84-88.
[16]成堃,刘凤红,高星,等.虫草枸杞风味酸奶的研制[J].齐鲁工业大学学报,2018,32(1):42-46.
[17]严倩云,韩舜愈.枸杞酵素的发酵工艺及优化[J].青海农技推广,2018(2):53-58.
[18]贺建华,鹿麟,邵纯君,等.福林酚法与考马斯亮蓝法测定甘露聚糖肽口服溶液中蛋白质含量的比较[J].中国药师,2017,20(10):1861-1863.
[19]张旭,张蕾,马媛媛.甘肃山楂与山里红总总黄酮的提取及含量测定方法研究[J].中国兽药杂志,2018(6):34-39.
[20]薛丹,黄豆豆,姚风艳,等.中药木瓜中总糖及还原糖的含量测定[J].中国医药导报,2015,12(12):121-124.
[21]中华人民共和国卫生部.GB 4789-2016 食品微生物学检验-乳酸菌检验[S]. 北京:中国标准出版社,2016.
[22]Reid G.Probiotics in the treatment of diarrheal diseases[J].Current Infectious Disease Reports,2000,2(1):78-83.
[23]Marteau P,Boutron-Ruault M.Nutritional advantages of probiotics and prebiotics[J].British Journal of Nutrition,2002,87(2):153-158.
[24]Gill H S. Probiotics to enhance anti-infective defences in the gastrointestinal tract[J].Best Practice & Research Clinical Gastroenterology,2003,17(5):755-773.
[25]De R.Effects of probiotic bacteria on diarrhea,lipid metabolism and carcinogenesis:A review of papers published between 1988 and 1998[J].The American Journal of Clinical Nutrition,2000,71(2):405-411.
[26]王水泉,包艳,董喜梅,等.植物乳杆菌的生理功能及应用[J].中国农业科技导报,2010,12(4):49-55.
[27]Lee J H,Moon Y H,Kim N,et al.Cloning and expression of the sucrose phosphorylase gene from Leuconostoc mesenteroides in Escherichia coli[J].Biotechnology Letters,2008,30(4):749-754.
[28]Kim C Y,Lee J H,Kim B H,etal.Production of mannitol using Leuconosto cmesenteroides NRRL B-1149[J]. Biotechnology and Bioprocess Engineering,2002,7(4):234-236.
[29]鄢明辉.肠膜明串珠菌BD3749亚种水平的鉴定及其生长特性研究[J].食品科学技术学报,2017,35(4):42-48.
[30]王超,林小晖,杜冰.乳酸菌发酵型饮料的研究现状与前景[J].饮料工业,2018,21(1):68-70.
[31]李伟娜.浅析食品工程应用中乳酸菌的作用[J].食品安全导刊,2018(9):135.
[32]杨玉新,韦鹏,李丹,等.新疆特色食品中优良乳酸菌的筛选及分离鉴定[J].中国酿造,2017,36(4):50-53.