猕猴桃果汁乳酸菌发酵工艺优化及品质评价  

Optimization and Quality Evaluation of Kiwifruit Juice Fermented by Lactic Acid Bacteria

作　　者：崔淼 李云成[1] 孟凡冰[1] 李美玲 秦文[2] 张迈 CUI Miao;LI Yuncheng;MENG Fanbing;LI Meiling;QIN Wen;ZHANG Mai(School of Food and Bioengineering,Chengdu University,Chengdu 610106,China;College of Food Science,Sichuan Agricultural University,Ya’an 625000,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川农业大学食品学院,四川雅安625000

出　　处：《食品科技》2021年第9期66-72,共7页Food Science and Technology

基　　金：四川省重点研发项目(2019YFN0174)。

摘　　要：利用乳酸菌发酵猕猴桃果汁,对发酵菌种进行了筛选。以总酸含量和感官评分为指标,通过单因素试验和正交试验优化了发酵工艺,并对其营养成分进行评价。结果表明:最适合猕猴桃果汁的发酵菌株为戊糖乳杆菌RKZ 1-1。猕猴桃乳酸菌饮料的最优发酵工艺为发酵时间24 h、接种量3%、果汁浓度50%、加糖量12%,此条件下所得产品的总酸含量100.47 g/kg,还原糖含量108.66 g/L、总糖含量130.47 g/L,总酚含量930.46 mg/L,总黄酮含量0.275 mg/mL,Vc含量261.66 mg/100 g,可溶固形物含量21.3%。经发酵后的猕猴桃果汁有机酸(草酸、乳酸、苹果酸、柠檬酸)含量显著提高,色度显著提升,产品微生物检测合格,抗氧化能力较原果汁有较大提高,进一步丰富了产品的功能性。Kiwifruit juice was fermented by lactic acid bacteria,and the fermentation strains were screened.Taking total acid content and sensory score as indexes,the fermentation process was optimized by single factor test and orthogonal test,and the nutritional components were evaluated.The results indicated that the most suitable strain for kiwifruit juice fermentation was Lactobacillus pentosaceus RKZ 1-1.The optimum fermentation conditions of kiwifruit lactic acid bacteria beverage was as follows:fermentation time 24 h,inoculation amount 3%,juice concentration 50%,sugar content 12%.The products fermented by the optimal technology had total acid content of 100.47 g/kg,reducing sugar content of 108.66 g/L,total sugar content of 130.47 g/L,total phenol content of 930.46 mg/L,total flavonoids content of 0.275 mg/mL,Vc content of 261.66 mg/100 g and soluble solids content of 21.3%.After fermentation,the content of organic acids(oxalic acid,lactic acid,malic acid,citric acid)in kiwifruit juice was significantly improved,the chroma was significantly improved,the microbial detection of the product was qualified,and the antioxidant capacity was greatly improved compared with the original juice,which further enriched the functionality of the product.

关 键 词：猕猴桃 乳酸菌 发酵 工艺优化 抗氧化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]