植物乳杆菌发酵陈皮柑饮料的工艺优化与分析  

Optimization and Analysis of Chenpi Citrus Beverage Fermented by Lactobacillus Plantarum

作　　者：陈亚楠 汪云阳 王德行 丁钦然 谭顺冬 罗学刚[1,2,3] CHEN Ya-nan;WANG Yun-yang;WANG De-hang;DING Qin-ran;TAN Shun-dong;LUO Xue-gang(Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education&Tianjin Key Laboratory of Industrial Microbiology,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,Tianjin 300457,China;National Demonstration Center for Experimental Bioengineering Education,Tianjin 300457,China)

机构地区：[1]工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457 [2]天津市微生物代谢与发酵过程控制技术工程中心,天津300457 [3]生物工程国家级实验教学示范中心,天津300457

出　　处：《饮料工业》2019年第5期28-34,共7页Beverage Industry

基　　金：国家重点研发计划(NO.2017YFD0400303);国家863计划项目(NO.2012AA022108);天津市应用基础与前沿技术研究计划(NO.18JCZDJC33800);天津市高等学校创新团队培养计划资助(NO.TD13-5015);天津科技大学大学生实验室创新基金项目(NO.1804A201);工业微生物优良菌种选育与发酵技术公共服务平台项目(17PTGCCX00190)

摘　　要：采用陈皮柑果肉为主要原料,应用植物乳杆菌CGMCC8198发酵制作乳酸菌发酵饮料,通过实验得到适宜的配方为陈皮柑净果∶水=5∶3(g/mL)、木糖醇添加量10%、β-环糊精量0.8%。适宜的发酵条件是植物乳杆菌CGMCC8198接种量2%、发酵温度26℃、发酵时间7h。发酵后,饮料中的还原糖较原果汁有所提升,黄酮、多酚含量较原果汁均有所下降。分别在室温(25℃)与冷藏温度(4℃)下储存28d后,4℃饮料活菌数始终维持在108CFU/mL左右,而25℃饮料活菌数则呈现出较大的波动,浮动范围在106~1011CFU/mL之间。此款饮料具有很强抗氧化能力,对ABTS自由基和DPPH自由基的清除率分别高达99.14%和93.58%。发酵后的饮料外观均一、稳定,口感酸甜适中,风味独特,有陈皮柑独特的清香。Using Chenpi citrus flesh as experiment materials,the lactic acid fermentation beverage was prepared by Lactobacillus plantarum CGMCC8198.The appropriate materials was obtained as:Chenpi citrus flesh:water=5∶3(g/mL),xylitol of 10%,β-cyclodextrin of 0.8%.The optimized fermentation conditions were:L.Plantarum CGMCC8198 inoculation 2%,fermentation temperature 26℃,fermentation time 7h.After fermentation,the reducing sugar in the beverage was increased compared with the original juice before fermentation,while the flavonoids and polyphenols were decreased.In addition,after being stored at refrigerated temperature(4℃)for 28d,the number of live lactobacillus in the beverage was always maintained at about 108CFU/mL,whereas the number of live lactobacillus in the beverage being stored at 25℃for 28d was floating between 106~1011CFU/mL.This beverage had strong antioxidant activity,and the scavenging rates of ABTS and DPPH free radicals were as high as 99.14%and 93.58%,respectively.Overall,the fermented beverage had a stable appearance,and with a taste of sweet,sour,soft and unique flavor.

关 键 词：陈皮柑 植物乳杆菌 发酵果汁 工艺 理化测定 

分 类 号：TS201.3[轻工技术与工程—食品科学]