凝结芽孢杆菌复合干酪乳杆菌发酵南瓜饮料的研制  

Development of fermented pumpkin beverage with Bacillus coagulans and Lactobacillus casei

作　　者：马欣 古绍彬[1,2,3] 吴影 MA Xin1, GU Shao-bin1,2,3. ,WU Ying1,2 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China） 2 （ National Experimental Teaching Demonstration Center for Food Processing and Safety, Luoyang 471023, China） 3 （ Luoyang Microbial Fermentation Engineering Technology Research Center, Luoyang 471023, China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]食品加工与安全国家级实验教学示范中心,河南洛阳471023 [3]洛阳市微生物发酵工程技术研究中心,河南洛阳471023

出　　处：《食品与发酵工业》2018年第7期161-167,共7页Food and Fermentation Industries

基　　金：河南省科技攻关项目(162102210199)

摘　　要：以南瓜为原料,采用切块、软化、打浆、酶解、发酵、冷藏等基本工序,在单因素试验的基础上,以活菌总数为响应值,采用Box-Benhnken设计优化发酵南瓜饮料工艺条件。结果表明,南瓜汁经纤维素酶、果胶酶、糖化酶复合酶解,可获得发酵性糖为22.78 g/L的南瓜汁发酵醪液,以3%(V/V)的接种量接种凝结芽孢杆菌CGMCC9951,培养16 h后再以相同接种量接种干酪乳杆菌LC102,进行8 h偶联发酵,最终获得活菌总数为3.072×10~9CFU/m L,凝结芽孢杆菌为1.89×10~9CFU/m L,且富含39.8 mg/Lβ-胡萝卜素,1.5%南瓜粗多糖,0.14 mg/mL Vc,0.115 mg/mL多酚,以及含有γ-氨基丁酸、谷氨酸等18种氨基酸(包含8种必需氨基酸)的活菌南瓜饮料。Using pumpkin as raw material,cutting,softening,beating,enzymolysis,fermentation and refrigerating ang so on as the basic process,based on the single factor experiment,the total number of viable cells were selected as the response value,and the Box-Benhnken design was used to optimize the fermentation of pumpkin beverage process conditions. The results showed that the pumpkin juice with 22. 78 g/L fermentable sugar could be obtained after treatment by cellulase,pectinase and glucoamylase. Bacillus coagulans CGMCC9951 was inoculated with 3% inoculum,and after 16 hours of cultivation,the same inoculation amount of Lactobacillus casei LC102 was inoculated for 8 hours coupled fermentation. Eventually the total number of viable cells was 3. 072 × 10~9 CFU/m L,the number of Bacillus coagulans was 1. 89 × 10~9 CFU/m L. It contained 39. 8 mg/L β-carotene,1. 5% pumpkin polysaccharide,0. 14 mg/m L Vc,and 0. 115 mg/m L polyphenol. Furthermore,the viable pumpking beverage contained 18 amino acids（ including 8 essential amino acids） such as γ-aminobutyric acid and glutamic acid.

关 键 词：凝结芽孢杆菌 益生菌 南瓜 发酵 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]