植物乳杆菌发酵杜仲鲜叶饮料的研制
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摘要
为研究植物乳杆菌发酵杜仲鲜叶饮料的工艺条件及品质,采用正交试验设计方法对料液比、浸提时间、接种量和糖源种类进行考察,通过多指标(活菌数、糖酸比、DPPH·清除率和感官评价)综合加权评分方法优化杜仲鲜叶饮料的发酵条件。结果表明,植物乳杆菌发酵杜仲鲜叶饮料的最优工艺为料液比1:25,浸提时间5 min,接种量3%和糖源种类为低聚木糖,在此条件下,发酵杜仲鲜叶饮料的综合评分最高(0.91)。方差分析结果表明,糖源种类对发酵饮料的综合评分有显著影响,而料液比、浸提时间和接种量对综合评分没有显著影响。与白砂糖和菊粉作为糖源的发酵饮料相比,采用低聚木糖为糖源可以更好地促进植物乳杆菌的增殖,获得的产品中活菌数最高。
With the aim to research the fermentation condition of Eucommia ulmoides leaves with Lactobacillus plantarum, the orthogonal design and comprehensive weighted of multi-index method(viable count, sugar-acid ratio, DPPH [1,1-diphenyl-2-picrylhydrazyl] assay and sensory evaluation)were used in evaluating the effects of solid-liquid ratio, extracting time, inoculation volume and sugar category of fermented Eucommia ulmoides leaves beverage. The results showed that the optimal fermentation conditions were: solid-liquid ratio was 1:25, extracting time 5 min, inoculation volume 3%and xylooligosaccharide(XOS) used as sugar category, then the comprehensive score of fermented beverage was the highest(0.91) under these conditions. Variance analysis results showed that sugar category have significant effect, and the other variables(solid-liquid ratio, extracting time and inoculation volume) had no significant effect on the comprehensive score of fermented beverage. Compared with the white granulated sugar and inulin, the viable count of the Eucommia ulmoides leaves beverage after fermentation with XOS and Lactobacillus plantarum was highest, thus XOS could be consider as good prebiotics to promote the growing of Lactobacillus plantarum.
With the aim to research the fermentation condition of Eucommia ulmoides leaves with Lactobacillus plantarum, the orthogonal design and comprehensive weighted of multi-index method(viable count, sugar-acid ratio, DPPH [1,1-diphenyl-2-picrylhydrazyl] assay and sensory evaluation)were used in evaluating the effects of solid-liquid ratio, extracting time, inoculation volume and sugar category of fermented Eucommia ulmoides leaves beverage. The results showed that the optimal fermentation conditions were: solid-liquid ratio was 1:25, extracting time 5 min, inoculation volume 3%and xylooligosaccharide(XOS) used as sugar category, then the comprehensive score of fermented beverage was the highest(0.91) under these conditions. Variance analysis results showed that sugar category have significant effect, and the other variables(solid-liquid ratio, extracting time and inoculation volume) had no significant effect on the comprehensive score of fermented beverage. Compared with the white granulated sugar and inulin, the viable count of the Eucommia ulmoides leaves beverage after fermentation with XOS and Lactobacillus plantarum was highest, thus XOS could be consider as good prebiotics to promote the growing of Lactobacillus plantarum.
引文
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[16]木合塔尔·土尔洪,楚刚辉,陈义磊,等.“一标多测”多指标综合加权评分法优选牛舌草有效成分的提取工艺[J].南开大学学报(自然科学版),2016,50(6):90-94.
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[20]周景欣,袁杰利,李新仓.几种益生元制剂对肠道菌群作用效果的研究[J].中国微生态学杂志,2008,20(2):145-146,153.
[2]石海仁,滚双宝,张生伟,等.杜仲叶对育肠肥猪生长性能、胴体性状、抗氧化能力及肠道菌群的影响[J].动物营养学报,2018,30(1):350-359.
[3]王芙蓉,李可胜,周颖超,等.杜仲叶提取物对草鱼鱼丸保鲜作用的研究[J],食品科技,2017,42(9):207-210.
[4]潘亚磊,翟远坤,武祥龙,等.一种杜仲叶和山楂饮料的制备方法[P].中国专利:102389143A,2012-03-28.
[5]潘亚磊,翟远坤,武祥龙,等.一种杜仲叶和枸杞饮料的制备方法[P].中国专利:102499414A,2012-06-20.
[6]王磊,陈宇飞,刘长姣.发酵饮料的开发现状及研究前景[J].食品工业科技,2015,36(10):379-382.
[7]叶文峰,冷桂华,王宜军,等.杜仲叶发酵饮料的研制[J].食品工业科技,2006,27(5):128-130.
[8]陈廷涛,辛洪波,刘欢,等.一种植物乳酸杆菌ATCC8014与杜仲叶发酵饮料的制备方法[P].中国专利:104921237A,2015-09-23.
[9]Ho Y Y,Lin C M,Wu M C.Evaluation of the prebiotic effects of citrus pectin hydrolysate[J].Journal of Food and Drug Analysis,2017,25(3):550-558.
[10]Hashemi,Shahidi,Mortazavi,et al.Potential probiotic Lactobacillus strains from traditional Kurdish cheese[J].Probiotics and Antimicrobial Proteins,2014,6(1):22-31.
[11]Fonteles T V,Rodrigues S.Prebiotic in fruit juice:processing challenges,advances,and perspectives[J].Current Opinion in Food Science,2018,22:55-61.
[12]Shoaf K,Mulvey G L,Armstrong G D,et al.Prebiotic galactolligosaccharides reduce adherence of enteropathogenic Escheria coli to tissue culture cells[J].Infection and Immunity,2006,74(12):6920-6928.
[13]GB 4789.35-2016,食品安全国家标准食品微生物学检验乳酸菌检验[S].
[14]GB 5009.239-2016,食品安全国家标准食品酸度的测定[S].
[15]李顺峰,张丽华,付娟妮,等.真姬菇子实体多糖体外抗氧化特性研究[J].西北农业学报,2008,17(4):302-305.
[16]木合塔尔·土尔洪,楚刚辉,陈义磊,等.“一标多测”多指标综合加权评分法优选牛舌草有效成分的提取工艺[J].南开大学学报(自然科学版),2016,50(6):90-94.
[17]Costa,Silva,Mingotti,et al.Effect of ascorbic acid or oligofructose supplementation on L.paracasei viability,physicochemical characteristics and acceptance of probiotic orange juice[J].LWT-Food Science and Technology,2017,75:195-201.
[18]Hashemi,Khaneghah,Barba,et al.Fermented sweet lemon juice(Citrus limetta)using Lactobacillus plantarum LS5:chemical composition,antioxidant and antibacterial activities[J].Journal of Functional Foods,2017,38:409-414.
[19]刘成国,易文芝,周辉.高活菌数复合益生菌发酵乳工艺优化[J].农业工程学报,2013,29(13):286-296.
[20]周景欣,袁杰利,李新仓.几种益生元制剂对肠道菌群作用效果的研究[J].中国微生态学杂志,2008,20(2):145-146,153.