藏灵菇发酵螺旋藻酸乳工艺条件优化及其挥发性风味物质
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摘要
本实验在单因素实验基础上,应用响应面法对藏灵菇发酵螺旋藻酸奶工艺条件进行优化,并采用顶空固相微萃取(high space solid phase micro-extraction,HS-SPME)和气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)对酸乳中的挥发性风味物质进行定性定量测定。结果表明,藏灵菇发酵螺旋藻酸奶的优化工艺条件为:螺旋藻提取液添加量9%,藏灵菇接种量3%,发酵时间14 h,蔗糖添加量7%,发酵温度28℃,此条件下的感官品质得分为88.1±0.32;以普通原味酸乳作对照,测得藏灵菇发酵螺旋藻酸乳共含有41种风味物质,主要由6种醛类(43.68%)、8种酯类(26.83%)、8种醇类(11.18%)、9种酮类(10.49%)、7种酸类化合物(5.68%)构成。其中,对甲基苯甲醛、2,4-二甲基苯甲醛、乳酸乙酯、2-庚酮等12种风味成分在两种酸乳中均检测出。此外,藏灵菇发酵螺旋藻酸乳中含有醇类和酸类化合物达8、7种,各占11.18%和5.68%,而普通原味酸奶含醇类和酸类化合物达2、9种,各占4.17%和28.76%,藏灵菇复合菌种发酵引起醇类化合物增加,酸类化合物减少,使得此新兴酸乳制品口感更加柔和,并赋予了其酒香味。
On the basis of single factor experiment,the technology of spirulina yoghurt fremented by Trbetan mushroom was optimized by response surface methodology,and high space-solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were adopted for qualitative and quantitative determination of volatile flavor substances in the yogourt. The results showed that,the optimum conditions for the fermentation were:9% spirulina extract,3% inoculum,14 h fermentation time,7% sucrose addition,and 28 ℃ fermentation temperature. The sensory quality score under the conditions was 88.1±0.32.Using the common yoghourt as a control,the fermentation of spirulina yoghourty contained 41 kinds of flavor substances,mainly composed of 6 kinds of aldehydes (43.68%) and 8 kinds of esters (26.83%),8 kinds of alcohols (11.18%),9 kinds of ketones (10.49%),and 7 kinds of acids (5.68%). Among them,12 kinds of flavor components such as p-methylbenzaldehyde,2,4-dimethylbenzaldehyde,ethyl lactate,and 2-heptanone were detected in both types of yogourt. In addition,Tibetan mushroom fermented spirulina yogourt contained 8 kinds of alcohols and 7 kinds of acids,each accounting for 11.18% and 5.68%,while ordinary plain yogurt contained 2 kinds of alcohols and 9 kinds of acids,accounting for 4.17% and 28.76%,respectively. Caused by the fermentation of Tibetan mushroom,the alcohol compounds increased and the acid compounds decreased,which made the new yoghourt product taste softer and give it a wine flavor.
On the basis of single factor experiment,the technology of spirulina yoghurt fremented by Trbetan mushroom was optimized by response surface methodology,and high space-solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were adopted for qualitative and quantitative determination of volatile flavor substances in the yogourt. The results showed that,the optimum conditions for the fermentation were:9% spirulina extract,3% inoculum,14 h fermentation time,7% sucrose addition,and 28 ℃ fermentation temperature. The sensory quality score under the conditions was 88.1±0.32.Using the common yoghourt as a control,the fermentation of spirulina yoghourty contained 41 kinds of flavor substances,mainly composed of 6 kinds of aldehydes (43.68%) and 8 kinds of esters (26.83%),8 kinds of alcohols (11.18%),9 kinds of ketones (10.49%),and 7 kinds of acids (5.68%). Among them,12 kinds of flavor components such as p-methylbenzaldehyde,2,4-dimethylbenzaldehyde,ethyl lactate,and 2-heptanone were detected in both types of yogourt. In addition,Tibetan mushroom fermented spirulina yogourt contained 8 kinds of alcohols and 7 kinds of acids,each accounting for 11.18% and 5.68%,while ordinary plain yogurt contained 2 kinds of alcohols and 9 kinds of acids,accounting for 4.17% and 28.76%,respectively. Caused by the fermentation of Tibetan mushroom,the alcohol compounds increased and the acid compounds decreased,which made the new yoghourt product taste softer and give it a wine flavor.
引文
[1]姜岸,祁正华,田小川,等.藏灵菇微生物学及保健功能研究开发进展[J].黑龙江医药,2015(4):713-718.
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[16]何善生,王力,李健,等.螺旋藻研究进展[J].食品工业,2017(12):263-268.
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[22]郭婷,郝一江,张健,等.传统藏灵菇发酵乳挥发性风味特征研究[J].中国乳品工业,2017,45(1):8-11.
[23]崔国庭,李沁沛,王缎,等.红枣多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2017,38(19):203-207.
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[25]王岩.新型螺旋藻酸奶的研制[J].农业科技与装备,2011(9):20-23.
[26]亢晓霞.甜玉米酸奶的工艺及风味的研究[D].武汉:华中农业大学,2009.
[27]李广富,陈伟,范路平,等.灵芝功能成分酸奶营养品质与风味物质分析[J].食品科学,2015,36(10):168-173.
[28]梁琪,张卫兵,张炎,等.百合酸奶的挥发性风味物质成分分析[J].食品工业科技,2012,33(16):99-104.
[29]贺红军,邹慧,孙宁,等.紫薯酸奶和普通酸奶挥发性风味物质差异性研究[J].现代食品科技,2014(8):225-230.
[30]武士美,靳汝霖,任为一,等.德氏乳杆菌保加利亚亚种发酵乳中挥发性风味物质的比较分析[J].中国乳品工业,2017,45(9):4-10.
[2]马宇骥,李健,刘鲁蜀,等.藏灵菇研究现状及分析[J].食品工业,2016(12):201-204.
[3]Botelho P S,Maciel M I,La Bueno,et al.Characterisation of a new exopolysaccharide obtained from of fermented kefir grains in soymilk[J].Carbohydrate Polymers,2014,4(10):1-6.
[4]Maeda H,Zhu X,Omura K,et al.Effects of an exopolysaccharide(kefiran)on lipids,blood pressure,blood glucose,and constipation[J].Biofactors,2004,22(1-4):197-200.
[5]岳丽红,张跃华,程广东,等.西藏灵菇酸奶制作工艺与培养条件的优化[J].中国林副特产,2013(5):12-14.
[6]夏菲,史睿智.西藏灵菇发酵乳的保健功能[J].当代畜牧,2015(2):42-42.
[7]Rodrigues K L,Caputo L R,Carvalho J C,et al.Antimicrobial and healing activity of kefir and kefiran extract[J].International Journal of Antimicrobial Agents,2005,25(12):404-408.
[8]Witthuhn R C,Shoeman T,Britz T J.Characterisation of the microbial population at different stages of kefir production and kefir grain mass cultivation[J].International Dairy Journal,2005,15(12):383-389.
[9]虎砚颖,黄艾祥.开菲尔的保健功能及其加工工艺[J].中国食物与营养,2006(4):45-46.
[10]胡会萍.益生菌及其在功能食品中的应用[J].食品研究与开发,2007,28(2):173-175.
[11]冯铄涵.藏灵菇发酵乳的营养功能及发酵特性研究现状[J].中国奶牛,2012(2):35-38.
[12]吴莉莉,白术杰,宗希明.西藏灵菇酸奶保健作用的研究[J].黑龙江医药科学,2011,34(6):21-22.
[13]周剑忠,董明盛,江汉湖,等.藏灵菇发酵奶发酵特性的研究[J].食品科学,2006,27(8):29-33.
[14]St-onge M,Farnworth E R,Savard T,et al.Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men:A randomized controlled trial[J].BMC Complementary and Alternative Medicine,2002,2(1):1.
[15]Samuels R,Mabi U V,Iyer U M,et al.Hypocholesterolemic effect of spirulina in patients with hyperlipidemic nephrotic syndrome[J].Journal of Medicinal Food,2002,5(12):65-67.
[16]何善生,王力,李健,等.螺旋藻研究进展[J].食品工业,2017(12):263-268.
[17]Mccarty M F.Clinical potential of Spirulina as a source of phycocyanobilin[J].Journal of Medicinal Food,2007,10(4):566.
[18]Parikh P,Mani U,Iyer U.Role of Spirulina in thecontrol of glycemia and lipidemia in type 2 diabetes mellitus[J].Journal of Medicinal Food,2001,4(4):193.
[19]杨世诚.螺旋藻及其营养保健功能[J].中国食物与营养,2003(3):45-48.
[20]张小芳,程丽丽,曹艳华,等.螺旋藻草莓酸奶的研制[J].农产品加工·学刊:中,2013(23):36-39.
[21]鲁玉侠,钟广泉,叶琼兴,等.螺旋藻巧克力果冻的研制[J].食品工业科技,2006,27(1):137-139.
[22]郭婷,郝一江,张健,等.传统藏灵菇发酵乳挥发性风味特征研究[J].中国乳品工业,2017,45(1):8-11.
[23]崔国庭,李沁沛,王缎,等.红枣多糖对乳酸菌发酵及酸奶品质的影响[J].食品工业科技,2017,38(19):203-207.
[24]中华人民共和国国家标准.乳和乳制品酸度的测定:GB 5413.34-2010[S].北京:中国标准出版社,2010.
[25]王岩.新型螺旋藻酸奶的研制[J].农业科技与装备,2011(9):20-23.
[26]亢晓霞.甜玉米酸奶的工艺及风味的研究[D].武汉:华中农业大学,2009.
[27]李广富,陈伟,范路平,等.灵芝功能成分酸奶营养品质与风味物质分析[J].食品科学,2015,36(10):168-173.
[28]梁琪,张卫兵,张炎,等.百合酸奶的挥发性风味物质成分分析[J].食品工业科技,2012,33(16):99-104.
[29]贺红军,邹慧,孙宁,等.紫薯酸奶和普通酸奶挥发性风味物质差异性研究[J].现代食品科技,2014(8):225-230.
[30]武士美,靳汝霖,任为一,等.德氏乳杆菌保加利亚亚种发酵乳中挥发性风味物质的比较分析[J].中国乳品工业,2017,45(9):4-10.