桑葚酵素饮料的发酵工艺研究及其质量评价
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摘要
超氧化物歧化酶(superoxide dismutase,SOD)是重要的生物活性因子。以桑葚为原料,SOD酶活力为指标,单因素及正交试验优化桑葚酵素饮料的发酵工艺。优化后的桑葚酵素饮料的发酵工艺为发酵菌种为醋酸菌,初始糖度14Brix,接种量10%,发酵温度30℃、发酵时间24 h。此工艺条件下制备的桑葚酵素饮料的SOD酶活力达24 122.2 U/m L,比桑葚果汁的SOD酶活力(10 818.7 U/mL)提高了123%。桑葚酵素饮料色泽紫红鲜艳,酸味柔和,口感上佳,具有桑葚果香和醋香,其感官指标、理化指标及微生物指标符合相关国家标准。
Superoxide dismutase(SOD)is one of the important biologically active factors. Using mulberry as the raw material and activity of SOD as the indicator,single factor and orthogonal experiments were used to optimize the fermentation process of mulberry ferment beverage. The optimized fermentation process of the mulberry ferment beverage was as follows:the fermentation strain was Acetobacter pasteurianus,the initial sugar content was 14 Brix,the inoculum was 10 %,the fermentation temperature was 30 ℃,and the fermentation time was 24 h. The SOD activity of the mulberry ferment beverage prepared under this process condition reached 24 122.2 U/mL,which was 123 % higher than that of the mulberry juice(10 818.7 U/mL).The mulberry ferment beverage has bright purple color,soft acidity and good taste. It has mulberry fruit and vinegar fragrance. Its sensory index,physicochemical indicators and microbial indicators meet the relevant national standards.
Superoxide dismutase(SOD)is one of the important biologically active factors. Using mulberry as the raw material and activity of SOD as the indicator,single factor and orthogonal experiments were used to optimize the fermentation process of mulberry ferment beverage. The optimized fermentation process of the mulberry ferment beverage was as follows:the fermentation strain was Acetobacter pasteurianus,the initial sugar content was 14 Brix,the inoculum was 10 %,the fermentation temperature was 30 ℃,and the fermentation time was 24 h. The SOD activity of the mulberry ferment beverage prepared under this process condition reached 24 122.2 U/mL,which was 123 % higher than that of the mulberry juice(10 818.7 U/mL).The mulberry ferment beverage has bright purple color,soft acidity and good taste. It has mulberry fruit and vinegar fragrance. Its sensory index,physicochemical indicators and microbial indicators meet the relevant national standards.
引文
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[22]中华人民共和国卫生部中国国家标准化委员会.GB/T 5009.171-2003.保健食品中超氧化物歧化酶(SOD)活性的测定[S].北京:中国标准出版社,2003:413-414
[23]贾红玉,王亚森,田晓辉,等.邻苯三酚自氧化法在SOD活性测定中的应用[J].河北大学学报(自然科学版),2018,38(3):284-290
[24]中华人民共和国国家质量监督检验检疫总局中国国家标准化委员会.GB/T 10789-2015.饮料通则[S].北京:中国标准出版社,2015:4-6
[25]中华人民共和国国家质量监督检验检疫总局中国国家标准化委员会.GB/T 31121-2014.果蔬汁类及其饮料[S].北京:中国标准出版社,2014:3-5
[26]中华人民共和国国家质量监督检验检疫总局中国国家标准化委员会.GB/T 30884-2014.苹果醋饮料[S].北京:中国标准出版社,2014:1-4
[2]王夷秀.桑葚干燥过程中花色苷降解规律研究[D].沈阳,沈阳农业大学,2017:5-31
[3]李娇娇,郜海燕,陈杭君,等.真空冷冻干燥桑葚果工艺参数优化[J].浙江农业学报,2015,27(6):1067-1072
[4]决登伟,桑雪莲.高压均质对桑葚汁中抗氧化成分与抗氧化活性的影响[J].热带作物学报,2017,38(12):2261-2265
[5]吕金凤,周婵,王介平,等.蚕蛹壳聚糖对鲜榨桑葚西瓜混合果汁澄清效果初探[J].南方农业,2015,9(34):61-64
[6]叶学林,程水明,温露文,等.响应面法优化桑葚果酒发酵工艺[J].中国酿造,2017,36(12):105-109
[7]刘功良,余洁瑜,姜弘佳,等.桑葚果酒的发酵工艺研究[J].中国酿造,2017,36(11):59-63
[8]杨芳,王中兴,王克刚,等.星点设计-响应面法优化桑葚果酒发酵工艺[J].酿酒科技,2017,282(12):21-26
[9]徐佳,高萌.桑葚果醋发酵条件的优化[J].中国酿造,2015,34(8):160-163
[10]汪晓琳.双菌株混合发酵生产桑葚果醋工艺的研究[J].中国调味品,2017,42(7):100-105
[11]杜国军,韩易,刘晓兰.桑葚,番茄,红枣复合果醋的工艺研究[J].中国调味品,2017,42(3):69-71
[12]T/CBFIA08001-2016.酵素产品分类导则[S].北京:中国标准出版社,2016
[13]刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业,2016,42(1):273-276
[14]董亮,何永志,王远亮,等.超氧化物歧化酶(SOD)的应用研究进展[J].中国农业科技导报,2013(5):53-58
[15]张宇婷,高建民,张琼琳,等.植物超氧化物歧化酶的研究进展[J].畜牧与饲料科学,2016,37(9):28-31
[16]Lyons T J,Gralla E B,Valentine J S.Biological chemistry of copper-zinc superoxide dismutase and its link to amyotrophic lateral sclerosis[M]//Metal ions in biological systems.Routledge,Taylor&Francis Group,2018:125-177
[17]刘鑫,朱丹,牛广财,等.蓝莓酵素发酵工艺优化[J].中国酿造,2018,37(3):171-175
[18]冯彦君,张慜,韩宇斌.麦苗酵素发酵工艺的优化及其抗氧化功能[J].食品与生物技术学报,2018,37(2):165-170
[19]韦仕静,刘涛,葛亚中,等.西兰花酵素在发酵过程中生化指标变化及其抗氧化活性研究[J].现代食品科技,2017,33(8):123-129
[20]Kwaw E,Ma Y,Tchabo W,et al.Effect of lactic acid fermentation on the phytochemical,volatile profile and sensory attributes of mulberry juice[J].Journal of Food&Nutrition Research,2017,56(4):305-317
[21]韦仕静.桑葚酵素发酵工艺及花青素生物转化的研究[D].广州,华南理工大学,2018:15-26
[22]中华人民共和国卫生部中国国家标准化委员会.GB/T 5009.171-2003.保健食品中超氧化物歧化酶(SOD)活性的测定[S].北京:中国标准出版社,2003:413-414
[23]贾红玉,王亚森,田晓辉,等.邻苯三酚自氧化法在SOD活性测定中的应用[J].河北大学学报(自然科学版),2018,38(3):284-290
[24]中华人民共和国国家质量监督检验检疫总局中国国家标准化委员会.GB/T 10789-2015.饮料通则[S].北京:中国标准出版社,2015:4-6
[25]中华人民共和国国家质量监督检验检疫总局中国国家标准化委员会.GB/T 31121-2014.果蔬汁类及其饮料[S].北京:中国标准出版社,2014:3-5
[26]中华人民共和国国家质量监督检验检疫总局中国国家标准化委员会.GB/T 30884-2014.苹果醋饮料[S].北京:中国标准出版社,2014:1-4