红茶菌发酵对黑莓汁理化性质的影响  

Physicochemical properties of blackberry juice fermented by a Kombucha microbial consortium

作　　者：戴意强 吴寒[1] 单成俊[1] 刘小莉[1] 王英[1] 程先玲 周剑忠[1] 夏秀东 DAI Yiqiang;WU Han;SHAN Chengjun;LIU Xiaoli;WANG Ying;CHENG Xianling;ZHOU Jianzhong;XIA Xiudong(Institute of Agricultural Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Huitian Agricultural Technology Development Co.,Ltd.,Yangzhou 211400,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]江苏惠田农业科技开发有限公司,江苏扬州211400

出　　处：《生物加工过程》2021年第6期686-692,共7页Chinese Journal of Bioprocess Engineering

基　　金：江苏省科技计划(BE2018367)。

摘　　要：为改善黑莓汁风味和口感,了解黑莓汁在发酵过程中的理化性质变化,研究了在不同发酵温度和发酵时间下,发酵黑莓汁中微生物数量、pH、色差以及多糖、蔗糖、葡萄糖、果糖、有机酸和花色苷含量变化。结果表明:醋酸菌、酵母菌和乳酸菌能在黑莓汁中大量生长,发酵温度为28℃更有助于黑莓汁中醋酸菌的生长,发酵温度为37℃更有助于乳酸菌的生长;红茶菌发酵能降低黑莓汁pH以及草酸、L苹果酸含量,使颜色参数L^(*)、a^(*)和b^(*)值及多糖、乳酸和乙酸含量增加;当发酵温度为28℃时,红茶菌发酵黑莓汁中的蔗糖、葡萄糖和果糖含量逐渐降低,蔗糖和果糖分别在发酵的第8天和第12天耗尽;在28℃时发酵黑莓汁中的乙酸含量更高,在37℃时发酵黑莓汁中乳酸含量更高;此外,与在37℃时发酵黑莓汁相比,在28℃时红茶菌发酵能有效缓解黑莓汁中花色苷的降解。本研究为开发一种新型黑莓汁饮料提供了一定的理论依据。To improve flavor and taste of blackberry juice,we fermented it with a Kombucha microbial consortium and analyzed the fermented juice,including microbiological biomass,pH,color and contents of polysaccharides,sugars,organic acids and anthocyanins at different temperature and time.The results show that acetic acid bacteria,yeast and lactic acid bacteria exhibited substantial growth in the blackberry juice,and fermentation at 28 and 37℃ promoted the growth of lactic acid bacteria and acetic acid bacteria,respectively.The fermentation decreased the pH,and the contents of oxalic acid,L-malic acid in blackberry juice.In addition,Kombucha fermentation could increase L^(*),a^(*)and b^(*)values as well as the contents of polysaccharide,lactic and acetic acid.The contents of sucrose,glucose and fructose in the fermented blackberry juice at 28℃ decreased,and sucrose and fructose were exhausted on the 8th and 12th days of fermentation,respectively.The content of acetic acid in fermented blackberry juice at 28℃was higher than that at 37℃ and the content of lactic acid in fermented blackberry juice at 37℃ was higher than at 28℃.Moreover,Kombucha fermentation at 28℃ could alleviate the degradation of anthocyanins in the blackberry juice.This study provides a theoretical basis for developing a novel blackberry juice beverage.

关 键 词：红茶菌 黑莓汁 多糖 有机酸 花色苷 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]