摘要
为优化乳酸菌发酵嘉宝果汁生产工艺,探索发酵对果汁风味的影响,本研究采用植物乳杆菌(Lactobacillus plantarum)CICC20265对嘉宝果进行发酵,通过单因素和正交试验优化发酵工艺,并探究其理化性质、体外抗氧化能力和挥发性风味物质的变化规律。结果表明,乳酸菌发酵嘉宝果汁最佳工艺为接种量6%,发酵时间30 h,嘉宝果汁浓度70%,白砂糖添加量12%。在此条件下发酵的果汁感官评分为80.2,总酸含量为8.40 g/L,总糖含量为37.3 g/L,总酚含量为1.34 g/L。按此方法发酵后,DPPH自由基清除率和ABTS^(+)自由基清除率分别为95.66%和92.86%,羟自由基和超氧阴离子清除率分别为41.68%和49.11%,总抗氧化能力为170.53 U/mL。挥发性成分分析显示,乳酸菌发酵的嘉宝果汁中共检测出71种物质,主要包括醛类、酯类和酸类等,乳酸菌发酵有利于嘉宝果汁挥发性风味的形成,明显提升嘉宝果汁的品质。
In order to optimize the fermentation conditions of jaboticaba juice by lactic acid bacteria,and analyze the impact of fermentation on its flavor profile,Lactobacillus plantarum CICC20265 was used to ferment jaboticaba(Myrciaria cauliflora)juice.Single-factor experiments and orthogonal design were used to optimize the fermentation process.Key changes in physical and chemical properties,in vitro antioxidant activity,and volatile flavor compounds before and after fermentation were investigated.The results showed that the optimal fermentation process was that inoculation volume 6%,fermentation time 30 h,concentration of jaboticaba juice 70%,sugar addition 12%.Under the optimized conditions,the sensory score of jaboticaba juice reached 80.2,the total acidity was 8.40 g/L,total sugar content was 37.3 g/L,and the total phenolic content content was 1.34 g/L.The scavenging rate of DPPH and ABTS^(+)were 95.66%and 92.86%,the scavenging rate of hydroxyl free radical and superoxide anion were 41.68%and 49.11%,respectively,and total antioxidant capacity reaching 170.53 U/mL.Volatile compound analysis successfully identified a total of 71 compounds in the fermented juice,predominantly consisting of aldehydes,esters,and acids.The results indicated that lactic acid fermentation not only improved the antioxidant capacity but also facilitated the generation of volatile flavor compounds,thereby enhancing the quality of jaboticaba juice.
作者
荀雯
庞莹莹
陈正信
吴胜芳
徐绍丝
黄鹭强
XUN Wen;PANG Yingying;CHEN Zhengxin;WU Shengfang;XU Shaosi;HUANG Luqiang(College of Life Sciences,Fujian Normal University,Fuzhou 350117,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Fujian Putian Taichuang Agricultural Comprehensive Development Co.,Ltd.,Putian 351256,China;College of Food Science,Jiangnan University,Wuxi 214122,China)
出处
《中国果菜》
2025年第12期37-44,共8页
China Fruit & Vegetable
基金
福建省科学技术厅引导性项目(2021N0010)。
关键词
嘉宝果
植物乳杆菌
风味
抗氧化
Jaboticaba
Lactobacillus plantarum
flavour
antioxidant activity
