乳酸菌发酵混合蔬菜的初步研究  

Preliminary research of lactic acid bacteria fermentation of mixed vegetables

作　　者：李雪[1] 和兴萍 陈丹 赵声兰[1] 

机构地区：[1]云南中医学院中药学院,云南昆明650500 [2]云南省烟草质量监督检测站,云南昆明650106

出　　处：《中国酿造》2016年第9期176-179,共4页China Brewing

基　　金：云南省教育厅重大专项(ZD2014009)

摘　　要：采用单因素试验和正交试验,研究并优化混合蔬菜乳酸菌发酵工艺,确定适宜的工艺参数,并对发酵液的感官、酶活、理化指标进行检测。结果表明,优化的乳酸菌发酵混合蔬菜的发酵条件为加糖量40%,嗜热链球菌∶保加利亚乳杆菌=1.5∶1.0,接种量3.00%,发酵时间20 d,发酵产品中淀粉酶活28.74 U/m L,超氧化物歧化酶活45.63 U/m L,蛋白酶活51.66 U/m L,总多酚4.52 mg/m L,总黄酮63.40 mg/m L,总糖344.38 g/L,还原糖291.25 g/L,总酸8.48 g/L,亚硝酸盐含量为0.16 mg/kg,感官评分为88分。该发酵产品具有一定的营养价值和保健功效。The lactic acid bacteria fermentation technology of mixed vegetables was research and optimized by single factor and orthogonal experiments. The optimal process parameters were determined and the sensory, enzyme activity, the physical and chemical indicators of fermentation liquid were detected. The results showed that the optimum fermentation conditions were sugar 40%, inoculum 3.00% （Streptococcus thermophilus ＂Lactobacillus bulgaricus = 1.5：1.0）, fermentation time 20 d. Under the conditions, the activity of amylase, superoxide dismutase and protease were 28.74 U/ml, 45.63 U/ml, and 51.66 U/ml, respectively. The content of total polyphenols, total flavonoids, total sugar, reducing sugar, total acid and nitrite were 4.52 mg/ml, 63.40 mg/ml, 344.38 g/L, 291.25 g/L, 8.48 g/L and 0.16 mg/kg. The sense score was 88. The fermented product had a certain nutritional value and healthy efficacy.

关 键 词：乳酸菌 发酵 混合蔬菜 酶活 工艺 

分 类 号：TS205.5[轻工技术与工程—食品科学]