摘要
采用乳酸菌对红糖进行生物加工是提升产品功能价值、改善产品感官特性、赋予产品高附加值的可行途径。该研究采用鼠李糖乳酪杆菌、嗜酸乳杆菌组合的混菌发酵模式,对红糖原料进行液态发酵。通过对比不同发酵工艺参数对发酵红糖液pH及DPPH自由基清除率的影响,优化发酵工艺。通过电子感官与人体感官相结合的方式,对比不同稀释度下发酵红糖的感官品质。结果表明,红糖原料发酵的最优条件为发酵时间35 h、发酵温度36℃、接菌量0.2 g/L,以此条件制备的发酵红糖对DPPH自由基清除能力达到80.19%。同时,不同稀释度的红糖发酵液、红糖原液之间电子感官数据存在显著差异。红糖发酵液稀释度为15%时感官品质最佳。该研究为开发功能性红糖饮品奠定了理论基础。
The bioprocessing of brown sugar using lactic acid bacteria is a viable approach to enhance the functional values of products,improve their sensory characteristics,and endow them with high added value.In this study,a mixed fermentation method using Lacticaseibacillus rhamnosus and Lactobacillus acidophilus was used to carry out the liquid fermentation of brown sugar.The fermentation process was optimized by comparing the effects of different fermentation process parameters on the pH value of the fermented brown sugar solution and its DPPH free radical scavenging rate.Evaluation of the sensory quality of fermented brown sugar with different dilutions was conducted by combining electronic and human senses.The results showed that the optimal fermentation conditions were determined to be fermentation at 36℃for 35 h with a 0.2 g/L of bacterial inoculation.Under the optimal fermentation conditions,the DPPH free radical scavenging activity of fermentation brown sugar was up to 80.19%.Additionally,the results of electronic sensory showed significantly different flavors between fermented and unfermented brown sugar solutions at different dilution levels.And the brown sugar fermentation solution with a 15%dilution exhibited the best organoleptic quality.In conclusions,this study would lay a theoretical foundation for the development of functional brown sugar beverages.
作者
王文鑫
王昊
段青丽
于有强
陈闪
郑骁阳
马喜山
宋姿樾
吴树波
杨丹
段盛林
刘士伟
WANG Wenxin;WANG Hao;DUAN Qingli;YU Youqiang;CHEN Shan;ZHENG Xiaoyang;MA Xishan;SONG Ziyue;WU Shubo;YANG Dan;DUAN Shenglin;LIU Shiwei(China National Research Institute of Food&Fermentation Industries Co.Ltd.,Beijing 100015,China;China National Sugar and Alcohol Group Co.Ltd.,Beijing 100032,China)
出处
《食品与发酵工业》
北大核心
2026年第3期223-229,共7页
Food and Fermentation Industries
基金
广西重点研发计划项目(桂科AB25069469)。
关键词
发酵红糖
工艺优化
抗氧化活性
电子感官
人工感官评价
fermented brown sugar
process optimization
antioxidant activity
electronic senses
artificial sensory evaluation
