不同乳酸菌复配发酵石榴汁的品质指标分析  

Quality Index Analysis of Fermented Pomegranate Juices Fermented by Different Lactic Acid Bacterias

作　　者：刘晓翠 殷晓翠 马嫄 刘斌 梁智林 苏凡 罗鸣 车振明 袁乙平 罗才琴 徐娟 LIU Xiao-cui;YIN Xiao-cui;MA Yuan;LIU Bin;LIANG Zhi-lin;SU Fan;LUO Ming;CHE Zhen-ming;YUAN Yi-ping;LUO Cai-qin;XU Juan(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Sichuan Fu Energy Biotechnology Co.,Ltd.,Chengdu 610031,China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]四川福能源生物科技有限公司,四川成都610031

出　　处：《食品工业科技》2019年第17期48-55,共8页Science and Technology of Food Industry

基　　金：石榴发酵饮品的开发(16205220);食品科学四川省重点学科建设项目(SZD0803-09-1);西华大学研究生创新基金(ycjj2018026,ycjj2018001);四川省省级大学生创新创业训练计划项目(201710623031)

摘　　要：以石榴汁为原料,添加复配的乳酸菌进行发酵,测定发酵过程中的DPPH自由基清除率、花色苷、抗坏血酸、总酚、pH、可溶性固形物(TSS)和可滴定酸(TA)等理化指标,运用主成分分析法(PCA)对各项指标进行分析,建立发酵石榴汁的综合评价模型,并应用该模型对发酵期间的石榴汁品质变化规律进行评价。结果表明:乳酸菌复配发酵对石榴汁品质有不同程度的保持作用,植物乳杆菌和嗜酸乳杆菌复配能使石榴汁的可溶性固形物降到4.63%,可滴定酸含量增加到0.88 mg/mL,使发酵石榴汁的总酚、抗坏血酸、花色苷和DPPH自由基清除率分别达到75.9 mg/100 mL、0.066 mg/mL、42.38 mg/L和66.43%,可有效保持石榴汁的品质,适用于石榴汁发酵。The pomegranate juice was used as raw material,the effects of different lactic acid bacteria(LAB)on the quality of pomegranate juice during fermentation,quality attributes such as DPPH free radical scavenging activity,ascorbic acid,total phenol,pH,total soluble solids(TSS)and titratable acid(TA)were measured.Principal component analysis(PCA)was adopted to investigate changes in various indicators of fermented pomegranate juice treated by different LAB,and the comprehensive evaluation model of the pomegranate juice quality during fermentation was established and applied.The results showed that the quality of pomegranate juice had different degrees of maintenance treated by six LAB groups.The combination of Lactobacillus plantarum and Lactobacillus acidophilus could maintain the total phenol,ascorbic acid,anthocyanin and DPPH free radical scavenging activity of fermented pomegranate juice at 75.9 mg/100 mL,0.066 mg/mL,42.38 mg/L and 66.43%,respectively.Moreover,the content of TSS was reduced to 4.63%while the content of TA was increased to 0.88 mg/mL.Thus,the combination of Lactobacillus plantarum and Lactobacillus acidophilus could effectively maintain the quality of pomegranate juice,and was suitable for the fermentation of pomegranate juice.

关 键 词：石榴汁 发酵 乳酸菌 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]