摘要
针对果蔬泥存在防腐剂添加、含糖量高、功效成分损失严重等问题,研究益生菌发酵型纯天然复合果蔬泥的工艺。以感官评分、pH值、乳酸菌总数等为评价依据,在单因素试验的基础上,通过响应面优化发酵工艺,并进行产品品质评价,分析其感官评分、pH值、可溶性固形物、VC含量、乳酸菌总数和大肠菌群等指标。结果表明,最佳工艺以60 g果蔬泥为基准,嗜酸乳杆菌和植物乳杆菌质量接种比例1∶1、菌种接种质量分数1.3%、牛奶添加量15 mL、水添加量10 mL、发酵温度36℃、发酵时间11 h,制作的果蔬泥口感细腻丝滑,酸甜适中,组织状态良好。测定产品pH值为3.87±0.031;可溶性固形物含量为(25.5±0.71)%;VC含量为(31.39±0.25)mg/(100 g);乳酸菌总数为3.15×10^(7) CFU/g;未检出大肠菌群。果蔬泥产品在28℃下贮藏期为11 d,4℃贮藏期达到13 d。研究结果可为发酵型复合果蔬制品的精深加工提供参考。
To address issues such as the use of preservatives,high sugar content,and significant loss of functional components in fruit and vegetable purees,this study developed a probiotic-fermented all-natural composite fruit and vegetable puree.Using sensory score,pH,and total lactic acid bacteria count as evaluation criteria,the fermentation process was optimized through single-factor experiments combined with response surface methodology.Product quality was assessed by analyzing sensory score,pH,soluble solids content,VC content,total lactic acid bacteria count,and coliform levels.Results showed that the optimal process,based on 60 g of fruit and vegetable puree,involved:a 1:1 mass inoculation ratio of lactobacillus acidophilus and lactobacillus plantarum,1.3%inoculum mass fraction,15 mL milk addition,10 mL water addition,fermentation temperature of 36℃,and fermentation time of 11 h.The resulting puree had a fine and smooth texture,balanced sweet-sour taste,and good organizational state.The product's pH was 3.87±0.031;soluble solids content was(25.5±0.71)%;VC content was(31.39±0.25)mg/(100 g);total lactic acid bacteria count was 3.15×10^(7) CFU/g;and no coliforms were detected.The shelf life of the puree was 11 days at 28℃and 13 days at 4℃.This study provides a reference for the deep processing of fermented composite fruit and vegetable products.
作者
游新侠
田红涛
刘梦萍
卢奕然
任鸿瑜
YOU Xinxia;TIAN Hongtao;LIU Mengping;LU Yiran;REN Hongyu(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;Zhengzhou Branch of China Nuclear Power Engineering Co.,Ltd.,Zhengzhou 450052,China)
出处
《包装与食品机械》
北大核心
2025年第5期103-112,共10页
Packaging and Food Machinery
基金
河南省科技攻关项目(252102110079)
河南省2024年大学生创新创业训练计划项目(202412746044)。
关键词
嗜酸乳杆菌
植物乳杆菌
复合果蔬泥
响应面优化
组织状态
lactobacillus acidophilus
lactobacillus plantarum
composite fruit and vegetable puree
response surface optimization
organizational state
