摘要
目的以蓝靛果汁为原料,选取嗜酸乳杆菌通过发酵降低果汁的酸度,以达到改善果汁口感的目的。方法研究以果汁降酸率为指标,经单因素和正交试验优化工艺条件,并测定降酸前后果汁中主要有机酸含量变化情况和果汁相关指标。结果得到的最佳降酸工艺条件为发酵温度34℃、菌接种量2.5×10^7 CFU/mL、初始pH值3.4、葡萄糖添加量(质量分数)3%、胰蛋白胨添加量(质量分数)3%,此条件下果汁的降酸率达到86.32%。采用HPLC法测得果汁中苹果酸、柠檬酸的含量分别下降了49.37%、36.05%,花色苷、还原糖等指标有小幅下降。结论嗜酸乳杆菌可有效应用于蓝靛果汁降酸处理中,有利于提升果汁的口感。
With the Lonicera caerulea L.juice as the raw material,the work aims to select the lactobacillus acidophilus to reduce the acidity of fruit juice by fermentation,in order to improve the juice taste.Taking the acid reduction rate of juice as the index,the technological conditions were optimized by single factor and orthogonal experiment,and the changes of the main organic acid content in the juice before and after acid reduction and the juice related indexes were measured.The optimum conditions obtained for acid reduction were as follows:fermentation temperature of 34℃,inoculation volume of 2.5×10^7 CFU/mL,initial pH 3.4,additive amount(mass fraction)of glucose of 3%,and additive amount(mass fraction)of tryptone of 3%.Under these conditions,the acid reduction rate of juice was 86.32%,the malic acid and citric acid measured by HPLC in the juice were respectively decreased by 49.37%and 36.05%,and the indexes of anthocyanin and reducing sugar were slightly decreased.Lactobacillus acidophilus can be effectively used in acid reduction treatment of Lonicera caerulea L.juice,which helps improve the taste of juice.
作者
马蕊
王鑫
韩春然
庄星光
MA Rui;WANG Xin;HAN Chun-ran;ZHUANG Xing-guang(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《包装工程》
CAS
北大核心
2019年第17期27-32,共6页
Packaging Engineering
基金
哈尔滨商业大学研究生创新科研项目基金(YJSCX2019-619HSD)
关键词
嗜酸乳杆菌
降酸
蓝靛果汁
lactobacillus acidophilus
acid reduction
Lonicera caerulea L.juice
