红树莓提取物在乳酸菌发酵饮料中的应用  

Application of raspberry extract in lactic acid bacteria fermented beverage

作　　者：栾生超 王建新 LUAN Shengchao;WANG Jianxin(Yulin Forestry Workstation,Bureau of Forestry and Grassland of Yulin,Yulin 719000,China)

机构地区：[1]陕西省榆林市林业工作站,陕西榆林719000

出　　处：《食品与发酵工业》2020年第19期117-123,共7页Food and Fermentation Industries

基　　金：红树莓良种引进与丰产栽培技术示范试验研究项目(榆政林发[2016]26号)。

摘　　要：探讨了红树莓提取物(raspberry extract)与乳酸菌生长间的相互关系以及两者联合应用的可能性。在测定树莓营养成分的基础上,以树莓中粗多糖得率作为优化指标,优化树莓提取物的制备工艺进行优化,响应面优化结果为料液比1∶3.191(g∶mL)、超声时间53.85 min、醇沉乙醇体积分数为85.64%。利用树莓提取物中多糖作为改良碳源,探究其与乳酸菌生长之间的关系,结果表明,树莓提取物对长双歧杆菌1.218 6的生长具有明显的促进作用,接种后的树莓果汁饮料具有高DPPH自由基清除率和强氧化能力,且果汁饱和度、明亮度更高,风味优良。The effects of raspberry extract(RE)on the growth of lactic acid bacteria were evaluated,and the possibility of raspberry-lactic acid bacteria combination for fermenting beverage was explored in this study.RE preparation was optimized according to the nutrient components in raspberry and the yield of carbohydrates.The optimal parameters were:the material-liquid ratio 1∶3.191,ultrasonic water bath time 53.85 min and alcohol precipitation with 85.64%ethanol.RE addition to MRS or BBL broth facilitated the growth of Bifidobacterium longum 1.2186.The raspberry juice beverage fermented with B.longum 1.2186 had higher DPPH-scavenging activity,stronger antioxidant capacity and better flavor,and is more saturated and brighter in color.This study provides a novel insight for the development of raspberry products.

关 键 词：树莓多糖 红树莓提取物 乳酸菌 发酵树莓果汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]