乳酸菌发酵番茄、胡萝卜复合蔬菜汁工艺研究
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摘要
本文以胡萝卜、番茄为试验原料，经过加工处理，将所得的蔬菜汁进行乳酸发酵，确定了发酵的最佳工艺条件，并研究了蔬菜汁发酵前后营养成分的变化情况。
筛选了适合复合蔬菜汁发酵用的嗜酸乳杆菌和植物乳杆菌为试验用菌种；利用生物技术提高了胡萝卜的出汁率及可溶性固形物含量；对工业发酵剂的配方进行了研究，同时确定了发酵剂制备时的接种量为3％及培养时间为14～18h；确定了蔬菜汁发酵的最佳配比为番茄汁：胡萝卜汁为3：1、蔬菜汁含量为60％；最佳的发酵工艺参数为发酵温度32℃，嗜酸乳杆菌、植物乳杆菌接种量分别为5％、1％，发酵时间12h，其产酸量可达0.5％以上；本文还尝试通过四元二次通用旋转组合试验，将发酵温度x_1、嗜酸乳杆菌接种量x_2、植物乳杆菌接种量x_3及发酵时间x_4对产酸量Y进行回归分析，得到以下回归方程：Y=0.4394+0.102x_1+0.0388x_3+0.1107x_4-0.0163x_1~2。
本文研究了发酵过程中pH值、总酸及活菌数的动态变化；发酵前后Vc、β-胡萝卜素含量的变化；采用高效液相色谱分别测定发酵过程中糖的消耗情况、发酵前后氨基酸组成及含量、有机酸的组成及含量；并对发酵蔬菜汁在4℃条件下的贮藏特性进行研究。这些研究结果可作为蔬菜发酵产品开发的基本理论依据。
加入柑橘汁对发酵蔬菜汁进行调配，确定了稳定剂的添加量及杀菌的工艺条件，该制品不添加任何色素和香精等，是集色、香、味和保健功能于一体的保健饮料。
Carrot and tomato were used as experimental materials in this article, Afterprocessing treatment, The vegetable juice was fermented by Lactic acid bacteria, theoptimum fermentation condtions were determined, Change of nutritional ingredients whenunfermented and fermented were studied.
Lactibacillus acidophilus and Lactobacillus plantarum were screened asexperimental strains for fermentation of mixed vegetable juice; Biotechnology was used toimprove the juice yield and solid content of carrot; The ingredients of industrialfermentation culture were studied, as well as the starter ratio 3% and incubation time 14～18h; The optimum ratio of vegetable juice fermentation was: tomato juice: carrot juice=3:1, and with content of vegetable juice 60%; The optimum fermentation techniqueparameter were as follows:fermentation temperature 32℃and fermentation time 12h, Thedose of inoculum concentration of LactibaciIlus acidophilus and Lactobacillus plantarumwere 5% and 1% respectively, when the fermentation was performed under the optimumcondition, the acidity of fermented vegetable juice is above 0.5%; In this experiment,thecorrelation between three factors (fementation temperature x_1, inoculum size of Lpx_3,fermentation time x_4) with acidity were regressed,a regression equation has been obtained:Y=0.4394+0.102x_1+0.0388x_3+0.1107x_4-0.0163x_1~2.
The dynamic change of pH,total acidity and viable cell counts during fermentationwere discussed; The content change of Vc andβ-carrotein were determined whenfermented and unfermented. The sugar depletion, the composition and content of aminoacid, organic acid when fermented and unfermented were studied by HPLC, The storagecharacter of fermented vegetable juice under 4℃were also determined; The results can beused as fundamental data for the development of vegetable-based-fermented products.
Citrus juice was added to prepare fermented vegetable juice, the additive amount ofstabilizing agent and steril condition were studied. The products is a kind of healthy beverage with good color, odor and flavour, without any pigments or essence.
筛选了适合复合蔬菜汁发酵用的嗜酸乳杆菌和植物乳杆菌为试验用菌种；利用生物技术提高了胡萝卜的出汁率及可溶性固形物含量；对工业发酵剂的配方进行了研究，同时确定了发酵剂制备时的接种量为3％及培养时间为14～18h；确定了蔬菜汁发酵的最佳配比为番茄汁：胡萝卜汁为3：1、蔬菜汁含量为60％；最佳的发酵工艺参数为发酵温度32℃，嗜酸乳杆菌、植物乳杆菌接种量分别为5％、1％，发酵时间12h，其产酸量可达0.5％以上；本文还尝试通过四元二次通用旋转组合试验，将发酵温度x_1、嗜酸乳杆菌接种量x_2、植物乳杆菌接种量x_3及发酵时间x_4对产酸量Y进行回归分析，得到以下回归方程：Y=0.4394+0.102x_1+0.0388x_3+0.1107x_4-0.0163x_1~2。
本文研究了发酵过程中pH值、总酸及活菌数的动态变化；发酵前后Vc、β-胡萝卜素含量的变化；采用高效液相色谱分别测定发酵过程中糖的消耗情况、发酵前后氨基酸组成及含量、有机酸的组成及含量；并对发酵蔬菜汁在4℃条件下的贮藏特性进行研究。这些研究结果可作为蔬菜发酵产品开发的基本理论依据。
加入柑橘汁对发酵蔬菜汁进行调配，确定了稳定剂的添加量及杀菌的工艺条件，该制品不添加任何色素和香精等，是集色、香、味和保健功能于一体的保健饮料。
Carrot and tomato were used as experimental materials in this article, Afterprocessing treatment, The vegetable juice was fermented by Lactic acid bacteria, theoptimum fermentation condtions were determined, Change of nutritional ingredients whenunfermented and fermented were studied.
Lactibacillus acidophilus and Lactobacillus plantarum were screened asexperimental strains for fermentation of mixed vegetable juice; Biotechnology was used toimprove the juice yield and solid content of carrot; The ingredients of industrialfermentation culture were studied, as well as the starter ratio 3% and incubation time 14～18h; The optimum ratio of vegetable juice fermentation was: tomato juice: carrot juice=3:1, and with content of vegetable juice 60%; The optimum fermentation techniqueparameter were as follows:fermentation temperature 32℃and fermentation time 12h, Thedose of inoculum concentration of LactibaciIlus acidophilus and Lactobacillus plantarumwere 5% and 1% respectively, when the fermentation was performed under the optimumcondition, the acidity of fermented vegetable juice is above 0.5%; In this experiment,thecorrelation between three factors (fementation temperature x_1, inoculum size of Lpx_3,fermentation time x_4) with acidity were regressed,a regression equation has been obtained:Y=0.4394+0.102x_1+0.0388x_3+0.1107x_4-0.0163x_1~2.
The dynamic change of pH,total acidity and viable cell counts during fermentationwere discussed; The content change of Vc andβ-carrotein were determined whenfermented and unfermented. The sugar depletion, the composition and content of aminoacid, organic acid when fermented and unfermented were studied by HPLC, The storagecharacter of fermented vegetable juice under 4℃were also determined; The results can beused as fundamental data for the development of vegetable-based-fermented products.
Citrus juice was added to prepare fermented vegetable juice, the additive amount ofstabilizing agent and steril condition were studied. The products is a kind of healthy beverage with good color, odor and flavour, without any pigments or essence.
引文
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