摘要
乳酸菌发酵果蔬汁,因其绿色、健康、营养,成为日常生活中必不可少的食物。我国梨种植业广泛、产量高,并且梨果自身营养素全面。因此,该研究利用3种复合益生菌研制一款发酵梨浆饮料。对发酵优势菌株进行发酵剂制备并优化工艺,保护剂配比为:谷氨酸钠2%、海藻糖5%、乳糖5%、脱脂乳10%、保护剂添加量与菌泥为3∶1(mL/g),在这些条件下,得到菌粉发酵剂菌活为8.48×10^9cfu/g;在发酵梨浆应用的工艺进行优化,最佳工艺为:植物乳杆菌299、保加利亚乳杆菌717、嗜热链球菌176体积比为4∶1∶1、接种量为8%、发酵温度为37℃、发酵时间72 h。此条件下梨浆得到充分发酵,口感突出,风味酸甜;测定梨浆发酵前后有机酸的变化:酵前梨浆中含量较为丰富的有机酸为:柠檬酸、苹果酸、乳酸、草酸。其中苹果酸、柠檬酸有优势有机酸,含量分别为:36.49、38.59 mg/100 g。经3种复合乳酸菌发酵后,梨浆中有机酸含量发生变化,有机酸含量依次为:乳酸、柠檬酸、苹果酸、草酸。其中乳酸含量由1.65 mg/100 g升高为116.27 mg/100 g。
Lactic acid bacteria fermented fruit and vegetable juice has become an essential food in daily life because of its greenness,health and nutrition.China’s pear planting industry is extensive,the yield is high,and the pear itself nutrients are comprehensive,so this study used three kinds of complex probiotics to develop a fermented pear juice beverage. Firstly,the fermentation agent of the dominant strains was prepared and the optimum process was optimized. The optimal process was as follows:feed velocity ratio of protective agent for:monosodium glutamate 2 %,trehalose 5 %,lactose 5 %,10 % skim milk,the ratio of protective agent and bacterial mud was 3 ∶ 1(mL/g),under these conditions,get bacteria powder starter bacteria live for:8.48×10^9 cfu/g. Secondly,the fermentation process of pear pulp was optimized,and the best process was as follows:Lactobacillus plantarum 299:Lactobacillus delbrueckii subsp. Bulgaricus 717:Streptococcus thermophilus 176(volume ratio)= 4 ∶ 1 ∶ 1,inoculation amount was 8 %,the fermentation temperature of 37 ℃,fermentation time 72 h. Under these conditions,pear pulp was fully fermented with outstanding taste and sour and sweet flavor. Finally,the organic acid changes of pear pulp before and after fermentation were determined the organic acids rich in pear pulp before fermentation are citric acid,malic acid,lactic acid and oxalic acid. Among them,malic acid and citric acid have dominant organic acids,with contents of 36.49 mg/100 g and 38.59 mg/100 g respectively. After fermentation by three kinds of lactic acid bacteria,the organic acid content in pear pulp changed,and the organic acid content was successively:lactic acid,citric acid,malic acid and oxalic acid. The lactic acid content increased from 1.65 mg/100 g to 116.27 mg/100 g.
作者
周印
刘梦阳
赵婧琦
王艳萍
ZHOU Yin;LIU Meng-yang;ZHAO Jing-qi;WANG Yan-ping(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第8期105-111,共7页
Food Research and Development
关键词
乳酸菌
发酵剂
发酵梨浆
发酵工艺
有机酸
lactic acid bacteria
starter cultures
fermented pear pulp
fermentation process
organic acids
