清涧红枣乳酸菌发酵饮料工艺优化  

Process Optimization of Qingjian Jujube Beverage Fermented by Lactobacillus

作　　者：王鑫 马芙俊 李雅丽 吴逸民 段盛林 王维岗 李兵 朱守创 WANG Xin;MA Fu-jun;LI Ya-li;WU Yi-min;DUAN Sheng-lin;WANG Wei-gang;LI Bing;ZHU Shou-chuang(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease,Beijing 100015,China;Qingjian Beiguo Jujube Industry Co.,Ltd.,Yulin 718300,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]中国食品发酵工业研究院有限公司,北京100015 [3]功能主食创制与慢病营养干预北京市重点实验室,北京100015 [4]清涧北国枣业有限责任公司,陕西榆林718300

出　　处：《食品工业科技》2020年第10期95-100,共6页Science and Technology of Food Industry

基　　金：国家重点研发计划资助(2018YFD0400900)。

摘　　要：以清涧红枣为原料,提取红枣枣清汁。通过选择干酪乳杆菌、植物乳杆菌和鼠李糖乳杆菌3种乳酸菌进行单独及复配发酵,探索发酵时间、发酵菌种、接菌量及枣清汁初始可溶性固形物含量对发酵饮料pH及感官评价影响,并通过正交试验优化发酵工艺。结果表明,红枣枣清汁以干酪乳杆菌∶植物乳杆菌∶鼠李糖乳杆菌=6∶1∶1(m/m)复配发酵为宜,接菌量为0.01%,在初始可溶性固形物含量13.5%,37℃发酵48 h,pH为3.61,乳酸菌活菌数≥1.5×10^8 CFU/mL,还原糖含量为10.46 g/100 g,总酸含量为8.99 g/kg,符合QB/T 5356-2018果蔬发酵汁标准;环磷酸腺苷含量为21.4μg/mL,较好的保留了发酵前枣清汁中含有的环磷酸腺苷。本文制备出一款营养丰富、风味俱佳地清涧红枣乳酸菌发酵饮料。The red jujube jujube juice was extracted from the red jujube as raw material.Lactobacillus casei,Lactobacillus plantarum and Lactobacillus rhamnosus were selected for separate and complex fermentation.And the fermentation time,fermentation strain,inoculum amount and initial soluble solid content of jujube juice were explored.The sensory evaluation was influenced and the fermentation process was optimized by orthogonal experiments.The result showed that,the jujube jujube juice was fermented with Lactobacillus casei∶Lactobacillus plantarum∶Lactobacillus rhamnosus=6∶1∶1(m/m),the inoculum was 0.01%,the initial soluble solid content was 13.5%,and the fermentation was 37℃for 48 h.The pH value was 3.61,the number of live bacteria of Lactobacillus was≥1.5×10^8 CFU/mL,the content of reducing sugar was 10.46 g/100 g,and the total acid content was 8.99 g/kg,which meets the standard of QB/T5356-2018 fruit and vegetable fermented juice.The contents of cyclic adenosine monophosphate was 21.4μg/mL,which better retained the cyclic adenosine monophosphate contained in jujube juice before fermentation.In this paper,a fermented drink with clear nutrient and flavor,and Qingzao date and lactic acid bacteria was prepared.

关 键 词：清涧红枣 乳酸菌饮料 环磷酸腺苷(cAMP) 

分 类 号：TS201.3[轻工技术与工程—食品科学]