益生菌发酵苹果浆工艺优化及发酵前后挥发性风味成分分析
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摘要
以苹果浆为原料,研究益生菌混菌发酵苹果浆工艺条件及发酵前后挥发性风味成分的变化。选取Lactobacillus plantarum 21805、Lactobacillus acidophilus 20250混合发酵苹果浆,以活菌数和感官评分为评价指标,研究乳酸菌接种量、发酵温度、发酵时间、菌种比例、灭菌条件、苹果浆料液比对发酵苹果浆品质的影响,在单因素试验基础上采用正交试验对发酵工艺进行优化,并采用顶空固相微萃取和气相色谱-质谱联用方法分析苹果浆发酵前后挥发性风味成分的变化。结果表明,益生菌发酵苹果浆最佳工艺条件为发酵温度32℃、发酵时间36 h、接种量2%、菌种比例4∶1、苹果浆料液比2∶1(g/m L),灭菌条件为100℃、15 min,在此条件下,发酵苹果浆风味良好,活菌数达到8.93(lg(CFU/mL))。苹果浆经益生菌发酵后共检出27种挥发性风味物质,其中醇类6种、酯类10种、酮类5种、醛类2种等。与发酵前相比,苹果浆发酵后新产生15种挥发性风味物质。发酵后酯类、醇类和酮类挥发性风味物质相对含量呈增加趋势,而醛类挥发性风味物质呈降低趋势。经聚类分析,苹果浆经乳酸菌发酵后其挥发性风味物质改变显著。
The fermentation conditions for the production of fermented apple pulp with a probiotic mixture were optimized and the change of volatile flavor components was investigated before and after fermentation. Lactobacillus plantarum 21805 and Lactobacillus acidophilus 20250 were selected for use as mixed starter culture. The effects of inoculum composition and amount, fermentation temperature, fermentation time, sterilization conditions, and apple pulp-to-water ratio on the quality of fermented apple pulp as evaluated by viable bacterial count and sensory score were studied. One-factor-at-atime and orthogonal array design methods were used to optimize the fermentation conditions. Head-space solid phase micro-extraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS) was used to analyze the volatile flavor components. The results showed that the optimum fermentation conditions were determined as follows:fermentation temperature 32 ℃, fermentation time 36 h, inoculum amount 2%, L. plantarum 21805 to L. acidophilus 20250 ratio 4:1, apple pulp to water ratio 2:1(g/mL), and sterilization at 100 ℃ for 15 min. The flavor of the fermented apple pulp produced under the optimized was good, and the viable bacterial count reached 8.93(lg(CFU/mL)). A total of 27 volatile flavors were detected in the fermented apple pulp, including 6 alcohols, 10 esters, 5 ketones, and 2 aldehydes. Apple pulp produced 15 new volatile flavors after fermentation. The relative contents of esters, alcohols and ketones increased after fermentation, while aldehydes showed a decreasing trend. Hierarchical cluster analysis(HCA) indicated that the volatile flavor composition of apple pulp was significantly changed after fermentation.
The fermentation conditions for the production of fermented apple pulp with a probiotic mixture were optimized and the change of volatile flavor components was investigated before and after fermentation. Lactobacillus plantarum 21805 and Lactobacillus acidophilus 20250 were selected for use as mixed starter culture. The effects of inoculum composition and amount, fermentation temperature, fermentation time, sterilization conditions, and apple pulp-to-water ratio on the quality of fermented apple pulp as evaluated by viable bacterial count and sensory score were studied. One-factor-at-atime and orthogonal array design methods were used to optimize the fermentation conditions. Head-space solid phase micro-extraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS) was used to analyze the volatile flavor components. The results showed that the optimum fermentation conditions were determined as follows:fermentation temperature 32 ℃, fermentation time 36 h, inoculum amount 2%, L. plantarum 21805 to L. acidophilus 20250 ratio 4:1, apple pulp to water ratio 2:1(g/mL), and sterilization at 100 ℃ for 15 min. The flavor of the fermented apple pulp produced under the optimized was good, and the viable bacterial count reached 8.93(lg(CFU/mL)). A total of 27 volatile flavors were detected in the fermented apple pulp, including 6 alcohols, 10 esters, 5 ketones, and 2 aldehydes. Apple pulp produced 15 new volatile flavors after fermentation. The relative contents of esters, alcohols and ketones increased after fermentation, while aldehydes showed a decreasing trend. Hierarchical cluster analysis(HCA) indicated that the volatile flavor composition of apple pulp was significantly changed after fermentation.
引文
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[18]钟宝.蓝莓乳酸菌发酵饮料的研制[J].食品研究与开发,2015,36(18):95-97.
[19]姚霞,肖培根,彭勇.枸杞鲜果果汁灭菌温度的选择[J].食品研究与开发,2009,30(5):6-8.
[20]刘佳奇,熊涛,李军波,等.乳酸菌发酵茶饮料的工艺优化及其发酵前后香气成分分析[J].食品与发酵工业,2016,42(8):109-114.DOI:10.13995/j.cnki.11-1802/ts.201608020.
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[23]DI CAGNO R,SURICO R F,PARADISO A,et al.Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J].International Journal of Food Microbiology,2009,128(3):473-483.DOI:10.1016/j.ijfoodmicro.2008.10.017.
[24]FAWOLE O A,OPARA U L.Physicomechanical,phytochemical,volatile compounds and free radical scavenging properties of eight pomegranate cultivars and classification by principal component and cluster analyses[J].British Food Journal,2014,116(3):544-567.DOI:10.1108/BFJ-06-2012-0145.
[25]LUNA G,MORALES M T,APARICIO R.Characterisation of39 varietal virgin olive oils by their volatile compositions[J].Food Chemi s try,2006,98(2):243-252.DOI:10.1016/j.foodchem.2005.05.069.
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[27]MARIAC A M,ROXANAB M,MARIADEF A,et al.Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses[J].Food Chemistry,2009,117(2):241-247.DOI:10.1016/j.foodchem.2009.03.105.
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[29]LIU S Q,HOLLAND R,CROW V L.Esters and their biosynthesis in fermented dairy products:a review[J].International Dairy Journal,2004,14(11):923-945.DOI:10.1016/j.idairyj.2004.02.010.
[30]齐路明,王元忠,张霁,等.薯蓣属5种药食同源植物红外光谱鉴别研究[J].食品研究与开发,2016,37(8):139-143.DOI:10.3969/j.issn.1005-6521.2016.08.033.
[2]TAVERA-QUIROZ M J,ROMANO N,MOBILI P,et al.Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum[J].Journal of Functional Foods,2015,16:164-173.DOI:10.1016/j.jff.2015.04.024.
[3]肖平,吕嘉枥,沈文.益生菌的保健功能及其在食品中的应用概述[J].食品科技,2009,34(10):23-26.DOI:10.13684/j.cnki.spkj.2009.10.013.
[4]KWAW E,MA Y,TCHABO W,et al.Effect of Lactobacillus strains on phenolic profile,color attributes and antioxidant activities of lacticacidfermented mulberry juice[J].Food Chemistry,2018,250:148-154.DOI:10.1016/j.foodchem.2018.01.009.
[5]SEPTEMBRE-MALATERRE A,REMIZE F,POUCHERET P.Fruits and vegetables,as a source of nutritional compounds and phytochemicals:changes in bioactive compounds during lactic fermentation[J].Food Research International,2018,104:86-99.DOI:10.1016/j.foodres.2017.09.031.
[6]NURAIDA L.A review:health promoting lactic acid bacteria in traditional indonesian fermented foods[J].Food Science&Human Wellness,2015,4(2):47-55.DOI:10.1016/j.fshw.2015.06.001.
[7]ELLENDERSEN L D S N,GRANATO D,GUERGOLETTO K B,et al.Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei[J].Engineering in Life Sciences,2012,12(4):475-485.DOI:10.1002/elsc.201100136.
[8]李维妮,郭春锋,张宇翔,等.气相色谱-质谱法分析乳酸菌发酵苹果汁香气成分[J].食品科学,2017,38(4):146-154.DOI:10.7506/spkx1002-6630-201704024.
[9]姜飞虹,袁亚宏,任婷婷,等.磁性壳聚糖微球吸附苹果汁有机酸的动力学及热力学特性[J].农业工程学报,2017,33(21):307-314.
[10]KAPRASOB R,KERDCHOECHUEN O,LAOHAKUNJIT N,et al.Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria[J].Process Biochemistry,2017,59:141-149.DOI:10.1016/j.procbio.2017.05.019.
[11]ESPIRITOSANTO A P,CARLIN F,CMGC R.Apple,grape or orange juice:which one offers the best substrate for lactobacilli growth?Ascreening study on bacteria viability,superoxide dismutase activity,folates production and hedonic characteristics[J].Food Research International,2015,78:352-360.DOI:10.1016/j.foodres.2015.09.014.
[12]卫春会,卫翰轩,李军,等.果浆发酵生产苹果酒的研究[J].四川理工学院学报(自然科学版),2009,22(5):76-78.
[13]熊涛.益生菌发酵果蔬产品及其在食品工业中的应用[J].中国食品添加剂,2012(S1):249-252.
[14]安兴娟,张瑶,姬阿美,等.植物乳杆菌发酵枸杞胡萝卜汁工艺的优化[J].天津科技大学学报,2016,31(3):20-24.DOI:10.13364/j.issn.1672-6510.20150029.
[15]李海萍.益生菌发酵蜜柚饮料工艺技术研究[D].南昌:南昌大学,2015.
[16]PEREIRA A L F,MACIEL T C,RODRIGUES S.Probiotic beverage from cashew apple juice fermented with Lactobacillus casei[J].Food Research International,2011,44(5):1276-1283.DOI:10.1016/j.foodres.2010.11.035.
[17]刘磊,汪浩,张名位,等.龙眼乳酸菌发酵工艺条件优化及其挥发性风味物质变化[J].中国农业科学,2015,48(20):4147-4158.
[18]钟宝.蓝莓乳酸菌发酵饮料的研制[J].食品研究与开发,2015,36(18):95-97.
[19]姚霞,肖培根,彭勇.枸杞鲜果果汁灭菌温度的选择[J].食品研究与开发,2009,30(5):6-8.
[20]刘佳奇,熊涛,李军波,等.乳酸菌发酵茶饮料的工艺优化及其发酵前后香气成分分析[J].食品与发酵工业,2016,42(8):109-114.DOI:10.13995/j.cnki.11-1802/ts.201608020.
[21]DI CAGNO R,FILANNINO P,GOBBETTI M.Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice[J].International Journal of Food Microbiology,2017,248:56-62.DOI:10.1016/j.ijfoodmicro.2017.02.014.
[22]DONGMO S N,PROCOPIO S,SACHER B,et al.Flavor of lactic acid fermented malt based beverages:current status and perspectives[J].Trends in Food Science&Technology,2016,54:37-51.DOI:10.1016/j.tifs.2016.05.017.
[23]DI CAGNO R,SURICO R F,PARADISO A,et al.Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices[J].International Journal of Food Microbiology,2009,128(3):473-483.DOI:10.1016/j.ijfoodmicro.2008.10.017.
[24]FAWOLE O A,OPARA U L.Physicomechanical,phytochemical,volatile compounds and free radical scavenging properties of eight pomegranate cultivars and classification by principal component and cluster analyses[J].British Food Journal,2014,116(3):544-567.DOI:10.1108/BFJ-06-2012-0145.
[25]LUNA G,MORALES M T,APARICIO R.Characterisation of39 varietal virgin olive oils by their volatile compositions[J].Food Chemi s try,2006,98(2):243-252.DOI:10.1016/j.foodchem.2005.05.069.
[26]宋慧丽.河西走廊原产赤霞珠干红葡萄酒酿制中挥发性风味物质变化的分析[D].兰州:甘肃农业大学,2009.
[27]MARIAC A M,ROXANAB M,MARIADEF A,et al.Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses[J].Food Chemistry,2009,117(2):241-247.DOI:10.1016/j.foodchem.2009.03.105.
[28]阮文权,陈坚.酯类风味物质微生物代谢机理研究[J].生物技术,1996(6):31-34.DOI:10.16519/j.cnki.1004-311x.1996.06.010.
[29]LIU S Q,HOLLAND R,CROW V L.Esters and their biosynthesis in fermented dairy products:a review[J].International Dairy Journal,2004,14(11):923-945.DOI:10.1016/j.idairyj.2004.02.010.
[30]齐路明,王元忠,张霁,等.薯蓣属5种药食同源植物红外光谱鉴别研究[J].食品研究与开发,2016,37(8):139-143.DOI:10.3969/j.issn.1005-6521.2016.08.033.