益生菌混合发酵条件及其对发酵胡萝卜汁色泽及风味的影响  

The conditions of mixed fermentation by probiotics and their effects on color and flavor of fermented carrot juice

作　　者：陈大卫[1,2] 陈春萌 程月 梁雅婷 任晨瑜 瓦云超 黄玉军 陈霞[1] 张臣臣[1] 关成冉 钱建亚 杨锁华[3] 顾瑞霞 CHEN Da-wei;CHEN Chun-meng;CHEN Yue;LIANG Ya-ting;REN Chen-yu;WA Yun-chao;HUANG Yu-jun;CHEN Xia;ZHANG Chen-chen;GUAN Cheng-ran;QIAN Jian-ya;YANG Suo-hua;GU Rui-xia(Jiangsu Province Key Lab of Dairy Biotechnology and Safety Control,College of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China;Jiangsu Yuhang Food Technology Co.,Ltd.,Dongtai,Jiangsu 224000,China;不详)

机构地区：[1]扬州大学食品科学与工程学院,江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127 [2]江苏宇航食品科技有限公司 [3]生合生物科技(扬州)有限公司

出　　处：《中国微生态学杂志》2022年第1期29-38,共10页Chinese Journal of Microecology

基　　金：江苏省自然科学基金面上项目(BK20211325);江苏省高等学校自然科学研究重大项目(19KJA140004);国家自然科学基金面上项目(31972094);“十三五”国家重点研发计划课题(2019YFF0217602);市校合作共建科技创新平台(YZ2020265);江苏省乳业生物工程技术中心开放课题(ZK2018002);扬州市社会发展项目(YZ2019069)。

摘　　要：目的研究3株益生菌混合发酵胡萝卜汁的发酵条件对色泽、风味的影响及其贮藏特性等。方法通过菌种配比、单因素试验及正交试验优化了胡萝卜汁的发酵条件,并利用分光测色计和气质联用仪分别研究了发酵前后胡萝卜汁的风味成分和色泽变化。结果添加30%(m/m)的新鲜胡萝卜汁(原液),接种3%的以1∶1∶1(v/v/v)混合的嗜热链球菌grx02、植物乳杆菌s7和瑞士乳杆菌Lh100-1,添加5%蔗糖,37℃发酵8 h,发酵的胡萝卜汁口感良好,酸甜适口;稀释和蔗糖的添加使得胡萝卜汁的亮度L;、红度a;和黄度b;均显著低于胡萝卜汁原液,而益生菌混合发酵使得胡萝卜汁色泽与其原液较为接近,后酸化过程对发酵后的胡萝卜汁色泽影响较小。胡萝卜汁发酵后产生了1-壬醇、6-甲基-1-庚醇、3,7-二甲基-1,6-辛二烯-3-醇甲酸酯及1,5-十八碳二烯酸甲酯等新的醇酯类风味物质,2-壬酮、γ-红没药烯、(±)-3-羟基月桂酸等风味物质的含量增加。在4℃贮藏13 d后,发酵胡萝卜汁的益生菌活菌数为7.98 lg CFU/mL,色泽、口感等感官易于接受。结论3株益生菌混合发酵,改善了加工过程对胡萝卜汁色泽的影响,丰富了胡萝卜汁的风味;贮藏的13 d内,发酵胡萝卜汁中的益生菌活菌数较高、气味清爽、颜色均匀、无杂质且不分层。Objective To explore the conditions of mixed fermentation and their effects on the color,flavor and the storage of carrot juice fermented by three probiotics.Methods The fermentation conditions of carrot juice were optimized by the way of strain ratio,single factor experiment and orthogonal experiment,and the changes of flavor components and color were observed by using spectrophotometer and GC-MS respectively.Results The fermented carrot juice had moderate sour and sweet taste under the conditions of 30%(m/m)fresh carrot juice stock,a ratio of 1∶1∶1(v/v/v)of Streptococcus thermophilus grx02,Lactobacillus plantarum s7 and Lactobacillus helveticus LH 100-1 at an inoculation rate of 3%,5%sucrose,and 8 hours of fermentation at 37℃.The luminance L;,redness a;and yellowness b;of the diluted carrot juice with addition of sucrose were significantly lower than those of carrot juice stock,and the color was improved through mixed fermentation by probiotics.Post acidification had little effect on the color of fermented carrot juice.Some new ester-flavor substances were produced,such as 1-nonanol,6-methyl-1-heptanol,3,7-dimethyl-1,6-octadiene-3-alcohol-formate and 1,5-octadecadienoic acid methyl ester,and the contents of 2-nonanone,γ-myrrhene and(±)-3-hydroxylauric acid and other flavor substances increased.The count of viable probiotics in the fermented carrot juice was 7.98 lg CFU/mL,and the sensory characteristics of color and taste were easily acceptable after storage at 4℃for 13 days.Conclusion The color,flavor and count of probiotics of carrot juice fermented by the 3 probiotics were improved,and the tissue state,taste and color hardly changed within 13 days of storage.

关 键 词：胡萝卜汁 益生菌 混合发酵 风味 色泽 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]