玫瑰花渣乳酸菌发酵低糖饮料的研制
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摘要
以玫瑰花提取精油后的花渣为原料,以罗汉果汁液为辅料,用乳酸菌发酵剂作为发酵菌种,探讨玫瑰花渣乳酸发酵饮料加工工艺。采用单因素实验与正交试验,从乙醇浓度、超声时间、超声功率、料液比四方面优化玫瑰花渣中总多酚与黄酮的最佳提取条件并测得相对含量;同时采用单因素实验与正交试验,从原辅料配比、发酵接种量、发酵时间三方面,以感官评价为参考标准优化饮料制备的工艺条件。玫瑰花渣浸提液最佳制取条件为:乙醇浓度60%,超声时间30min,料液比1∶35,超声功率350W。获得饮料的优化制备工艺条件为:原辅料配比为1∶2,接种量3%,发酵时间12h,黄原胶0.04%,羧甲基纤维素钠0.03%,还原糖含量2.4g/100g。实验结果表明,以玫瑰花渣浸提液与罗汉果汁液为原料制备的饮料,是一款色泽鲜艳、香气浓郁、口味独特的饮料,具有较好市场前景。
The processing technology of lactic acid fermented beverage with rose residue as raw material,momordica grosvenorii juice as auxiliary material and lactic acid bacteria as fermentation strain was studied. Single factor and orthogonal experiment were used to optimize the extraction conditions of total polyphenols and flavonoids from rose residue from four aspects: ethanol concentration,ultrasound time,ultrasound power and material-liquid ratio,and the relative content was measured. Meanwhile,single factor orthogonal experiment was used to optimize the processing conditions of beverage preparation from three aspects: raw material ratio, fermentation inoculation amount and fermentation time,with sensory evaluation as reference standard. The optimum conditions for the extraction of rose residue are as follows: ethanol concentration 60%,ultrasonic time 30 min,solid-liquid ratio 1∶35,ultrasonic power 350 W. The optimum preparation conditions of the beverage were as follows: the ratio of raw materials to accessories was 1 ∶2;inoculation volume was 3%;fermentation time was 12 h;xanthan gum was 0.04%;sodium carboxymethyl cellulose was0.03%,and reducing sugar content was 2.4 g/100 g. The results show that the beverage made from rose residue extract and grosvenor juice is a kind of beverage with bright color,strong aroma and unique taste,and has good market prospects.
The processing technology of lactic acid fermented beverage with rose residue as raw material,momordica grosvenorii juice as auxiliary material and lactic acid bacteria as fermentation strain was studied. Single factor and orthogonal experiment were used to optimize the extraction conditions of total polyphenols and flavonoids from rose residue from four aspects: ethanol concentration,ultrasound time,ultrasound power and material-liquid ratio,and the relative content was measured. Meanwhile,single factor orthogonal experiment was used to optimize the processing conditions of beverage preparation from three aspects: raw material ratio, fermentation inoculation amount and fermentation time,with sensory evaluation as reference standard. The optimum conditions for the extraction of rose residue are as follows: ethanol concentration 60%,ultrasonic time 30 min,solid-liquid ratio 1∶35,ultrasonic power 350 W. The optimum preparation conditions of the beverage were as follows: the ratio of raw materials to accessories was 1 ∶2;inoculation volume was 3%;fermentation time was 12 h;xanthan gum was 0.04%;sodium carboxymethyl cellulose was0.03%,and reducing sugar content was 2.4 g/100 g. The results show that the beverage made from rose residue extract and grosvenor juice is a kind of beverage with bright color,strong aroma and unique taste,and has good market prospects.
引文
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[20]谢琼,胡爽.超声提取玫瑰花渣中的总黄酮[J].农产品加工,2018(6):18,19,22.
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[22]甘芝霖,倪元颖,郭悦,等.大孔树脂分离纯化玫瑰果多酚及其抗氧化性[J].农业工程学报,2015,31(24):298-306.
[23]杨虎,张生堂,高国强.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012,33(24):152-155.
[24]中华人民共和国卫生部.GB 28050-2011食品安全国家标准预包装食品营养标签通则[S].北京:中国标准出版社,2011.
[2]张雪喜,孙迪,田鑫,等.玫瑰花渣的再利用研究进展[J].农产品加工,2016(4):64-66.
[3]ATAL C K,KAPUR B M.Cultivation and utilization of aromatic plants[J].Anfarmquíms覿o Paulo,1982,371(10):201-212.
[4]刘文亚.玫瑰花渣化学成分及抗氧化、抑制酪氨酸酶活性研究[D].郑州:郑州大学,2018.
[5]宗宁宇,张志国.食用玫瑰花的加工利用研究进展[J].农产品加工,2017(18):44-46,52.
[6]张娟梅.玫瑰花渣中多酚的超声辅助提取制备、组分分析及其生物活性研究[D].南京:南京农业大学,2014.
[7]杨盛鑫.中国苦水玫瑰精油加工过程废水中玫瑰红色素的回收工艺研究[D].兰州:西北师范大学,2015.
[8]齐一萍,唐明仪.罗汉果果实的化学成分与应用研究[J].福建医药杂志,2001,23(5):158-160.
[9]刘灿,马兰青,孙媛霞.罗汉果甜苷降糖机制及生物合成研究进展[J].天然产物研究与开发,2018,30(11):2023-2031.
[10]陈迪华,斯建勇,常琪,等.天然甜味剂罗汉果的研究与应用[J].天然产物研究与开发,1992,4(1):72-77.
[11]唐贤华,张崇军,隋明.乳酸菌在食品发酵中的应用综述[J].粮食与食品工业,2018(6):44-46,50.
[12]Lingxiao Gong,Hailin Chi,Jing Wang,et al.In vitro fermentabilities of whole wheat as compared with refined wheat in different cultivars[J].Journal of Functional Foods,2019,52.
[13]陈东明.超声提取玫瑰花渣中多酚、多糖的工艺研究[D].郑州:郑州大学,2014.
[14]王志伟.乳酸菌在果蔬加工中的应用现状与前景分析[J].中国农业信息,2017(17):67-68.
[15]杨琳琳.益生菌发酵玫瑰花饮料的研究[D].济南:山东师范大学,2018.
[16]赵轶鹏,赵新勇.植物体可溶性糖测定方法的优化[J].安徽农业科学,2018(4):184-185.
[17]中华人民共和国卫生部.GB 4789系列,食品安全国家标准食品微生物学检验标准汇编[S].北京:中国标准出版社,2010.
[18]BOONYADISTV,PONGTIP S,SUPACHOKE M,et al.Maximizing total phenolics,total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate exdraction method[J].Industrial Crops and Products.2013,44:566-571.
[19]刘振华,周晨妍,王亚.玫瑰花渣中黄酮类化合物的检测与提取纯化[J].基因组学与应用生物学,2016,35(6):1493-1498.
[20]谢琼,胡爽.超声提取玫瑰花渣中的总黄酮[J].农产品加工,2018(6):18,19,22.
[21]中华人民共和国卫生和计划生育委员会.食品安全国家标准饮料[S].北京:中国标准出版社,2015.
[22]甘芝霖,倪元颖,郭悦,等.大孔树脂分离纯化玫瑰果多酚及其抗氧化性[J].农业工程学报,2015,31(24):298-306.
[23]杨虎,张生堂,高国强.玫瑰黄酮的提取及其清除DPPH自由基活性研究[J].食品科学,2012,33(24):152-155.
[24]中华人民共和国卫生部.GB 28050-2011食品安全国家标准预包装食品营养标签通则[S].北京:中国标准出版社,2011.