摘要
以枸杞和红枣为试验材料,植物乳植杆菌(Lactiplantibacillus plantarum)、嗜酸乳杆菌(Lactobacillus acidophilus)和罗伊式乳杆菌(Lactobacillus reuteri)为复合发酵菌种制备枸杞红枣复合发酵饮料,利用单因素和响应面试验优化其发酵工艺,并对发酵样品与未发酵样品的理化指标和抗氧化活性进行测定分析。结果表明,枸杞红枣复合发酵饮料的最佳发酵工艺为初始pH 5.5,菊粉添加量0.12%,混菌(1∶1∶1)接种量0.08%,发酵温度37℃。在此优化条件下,枸杞红枣复合发酵饮料感官评分为92.5分,活菌数为13.6 lg(CFU/mL),与未发酵相比,总酚、总黄酮、总类胡萝卜素含量均呈现显著增加(P<0.05),其中总黄酮含量由0.97 mg/mL增加至1.68 mg/mL;1,1二苯基-2-三硝基苯肼(DPPH)自由基清除率由28.61%提高至78.62%、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS+)自由基清除率由32.81%提高至58.93%、·OH清除率由38.12%提高至83.61%,总抗氧化能力由6.78 mmol/L提高至19.26 mmol/L,均呈现显著增加(P<0.05)。因此,复合乳酸菌发酵可提高枸杞红枣复合发酵饮料的抗氧化活性。
Wolfberry and jujube compound fermented beverage was prepared using wolfberry and jujube as the experimental materials,and Lactiplantibacillus plantarum,Lactobacillus acidophilus and Lactobacillus reuteri as compound fermentation strains,the fermentation process conditions of wolfberry and jujube compound beverage were optimized by single factor and response surface tests,and the physicochemical indicators and antioxidant activities of the fermented and unfermented samples were determined and analyzed.The results showed that the optimal fermentation process of wolfberry and jujube compound beverage were as follows:initial pH 5.5,inulin addition 0.12%,mixed bacteria(1∶1∶1)inoculum 0.08%,and fermentation temperature 37℃.Under the optimized conditions,the sensory score of the compound fermented beverage was 92.5 points,and the viable bacteria count was 13.6 lg(CFU/ml).Compared with unfermented group,the contents of total phenols,total flavonoids and total carotenoids increased significantly(P<0.05),among them,the contents of total flavonoids increased from 0.97 mg/ml to 1.68 mg/ml,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rates increased from 28.61%to 78.62%,the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS+)radical scavenging rates increased from 32.81%to 58.93%,and the·OH scavenging rate increased from 38.12%to 83.61%,and the total antioxidant capacity increased from 6.78 mmol/L to 19.26 mmol/L,both showing a significant increase(P<0.05).Therefore,the fermentation of compound lactic acid bacteria could enhance the antioxidant activity of wolfberry and jujube compound fermented beverage.
作者
田欢
房丹丹
张剑林
申雪
濮希蕾
马易罡
裴龙英
周雨亭
TIAN Huan;FANG Dandan;ZHANG Jianlin;SHEN Xue;PU Xilei;MA Yigang;PEI Longying;ZHOU Yuting(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843000,China;Xinjiang Black Fungus Engineering Technology Research Center,Aksu 843000,China)
出处
《中国酿造》
北大核心
2025年第7期180-188,共9页
China Brewing
基金
新疆特色发酵食品研究(ZT202101)
2023年度第二批自治区“天池英才”(青年博士)(2023TCQN01)
新疆理工学院校级重点科研项目(ZZ202203)
新疆理工学院校级一般科研项目(ZY202204)。
关键词
枸杞
红枣
乳酸菌
发酵工艺
抗氧化活性
wolfberry
jujube
lactic acid bacteria
fermentation process
antioxidant activity
