响应面法优化乳酸菌发酵胡萝卜原浆工艺及香气成分变化分析  

Optimization of lactic acid bacteria fermentation carrot protoplasmic technology using the response surface method and the analysis of main volatile components

作　　者：刘莹[1] 焦梦悦 王丽霞[1] 高涵[1] 田益玲[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2017年第15期85-92,116,共9页Science and Technology of Food Industry

基　　金：河北省科技计划项目(16227109D);河北省食品科学与工程学科"双一流"建设投资金项目(2016SPGCA18)

摘　　要：以胡萝卜为原材料,以富含乳酸菌的发酵剂为菌种,利用响应面法对胡萝卜原浆的发酵工艺条件(发酵时间、发酵剂加量、发酵温度)进行优化。结果表明:经优化后,胡萝卜原浆最佳发酵工艺条件为发酵27 h、发酵剂加量0.16 g、发酵温度40℃,在该条件下测得胡萝卜发酵浆的总酸为5.5335 g/L、p H为3.99、总糖为0.1287 g/L、还原糖为0.1198 g/L、乳酸菌菌落总数为8.72 lg(cfu/m L),与预测值相接近。胡萝卜原液与发酵液分别检测出34、33种香气成分,其在发酵过程中变化明显,发酵液掩盖了胡萝卜原有的药腥味,因此可以作为一种新型健康的益生菌制品得到推广。The carrot was used as raw material fermented by starter cultures rich in lactic acid bacteria. The fermentation conditions（ fermentation time, fermentation agent dosage and temperature）of carrot puree were optimized by response surface method.The results showed that the optimal fermentation conditions of carrot puree were as follows, fermentation for 27 h with fermentation agent dosage of 0.16 g at 40 ℃ .Under this condition, the total acid, pH, total sugar, reducing sugar and total number of colonies of the fermentation carrot pulp were 5.5335,3.99,0.1287,0.1198 g/L and 8.721g cfu/mL, respectively, which was close to the predictive value.34 and 33 volatile components were detected in carrot solution and fermentation broth, where obvious changes of volatile components were shown in the fermentation process.Fermentation broth of the carrots covered up for the original unpleasant carrot smell, which is a kind of new probiotic products that benefit health, so it should be promoted and extended.

关 键 词：胡萝卜 发酵 优化 挥发性成分 变化 

分 类 号：TS201.1[轻工技术与工程—食品科学]