响应面法优化蓝靛果红树莓复合发酵汁的研究  

Study on the Optimization of the Compound Fermentation Juice Mixed with Blue Hazelnut and Red Raspberry Using Response Surface Method

作　　者：魏文倩 张冰 李利强 刘羽佳[1] 曲敏[1] WEI Wen-qian;ZHANG Bing;LI Li-qiang;LIU Yu-jia;QU Min(Key Laboratory of Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin 150076,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省普通高校重点实验室,黑龙江哈尔滨150076

出　　处：《食品研究与开发》2020年第8期172-179,共8页Food Research and Development

摘　　要：蓝靛果和红树莓是富含花青素类的小浆果。该研究以蓝靛果和红树莓为原料,以耐高糖安琪酵母为接种菌,制备复合发酵汁。考察浆果配比、酵母接种量、发酵温度和发酵时间对复合发酵汁中花青素含量的影响。通过单因素和响应曲面试验确定最佳工艺条件为:蓝靛果和红树莓的质量比例为3.23∶1、酵母接种量为1.27%、发酵温度为28℃、发酵时间为8 d。在此最佳工艺条件下,花青素含量为8.91 mg/mL,较鲜浆果汁提高了71.35%;DPPH自由基清除率为(97.41±0.4)%,O2-·清除率为(98.21±0.4)%,·OH清除率为(95.56±0.4)%,蛋白酶活力为(9.42±0.2)U/mL,超氧化物歧化酶活力为(82.45±0.4)U/mL。Blue hazelnut and red raspberry are both belong to small berries which are riched in anthocyanins.The compound fermentation juice was prepared with blue hazelnut and red raspberry as raw materials,and angel yeast resistant to high sugar as inoculums bacteria. To investigate the influencing factors of anthocyanin content in the compound fermentation juice,the ratio of berries,yeast inoculums quantity,fermentation temperature and fermentation time were measured. The optimum process conditions were determined by single factor and response surface experiments,which were indicated that the quality ratio of blue hazelnut to red raspberry was 3.23 ∶ 1,the inoculation amount of yeast was 1.27 %,the fermentation temperature was 28 ℃,and the fermentation time was 8 d. The rusults revealed that,in the optimum conditions,the anthocyanin content was 8.91 mg/mL,which was 71.35 % higher than that of fresh juice. And the DPPH radical removal ability rate was(97.41±0.4)%,the clearance force of superoxide anion and scavenge hydroxyl radicals were(98.21±0.4)%and(95.56±0.4)%,respectively. Additionally,the protease activity was(9.42±0.2)U/mL,and the superoxide dismutase activity was(82.45±0.4)U/mL.

关 键 词：蓝靛果 红树莓 发酵 花青素 响应面法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]