木枣汁发酵中酶、代谢产物以及味觉的变化  

The Changes of Enzymes,Metabolites and Taste Sense during the Probiotics Fermentation Process of Mu Jujube Juice

作　　者：张玲 韩基明 张江宁[1] 丁卫英 杨春[1] ZHANG Ling;HAN Jiming;ZHANG Jiangning;DING Weiying;YANG Chun(Shanxi Agricultural University,Institute of Functional Food of Shanxi,Taiyuan 030031)

机构地区：[1]山西农业大学山西功能食品研究院,太原030031

出　　处：《食品工业》2022年第6期18-21,共4页The Food Industry

基　　金：山西省农业科学院优秀青年基金项目(YCX2020YQ03),山西省农业科学院科技创新工程项目(YGC2019TD06);山西省重点研发计划项目(201903D211007)。

摘　　要：以木枣为原料,利用益生菌发酵法对枣汁进行发酵,并进一步分析发酵过程中主要功效酶活性、相关代谢产物以及味觉的变化规律。结果表明:随着发酵时间的延长,木枣汁中总糖含量呈先上升后逐渐下降至平稳的趋势;乳酸含量在发酵第3天达到最高,之后逐渐下降至平稳;黄酮含量总体呈下降的趋势;总酚含量呈先下降后逐渐上升,发酵第4天后又逐渐下降的趋势;SOD酶和多酚氧化酶都呈先上升后下降的趋势;同时,试验利用电子舌对不同发酵时间的木枣汁进行了味觉分析,综合其乳酸含量以及酸、甜、苦、鲜、咸味觉变化,确定木枣汁益生菌发酵适宜的时间为3 d。In this experiment,Mu Jujube was used as raw materials and the changes of main enzymes,related metabolites and taste sense during the probiotics fermentation of Mu jujube juice were analyzed.The results showed that with the extension of fermentation time,the total sugar content increased at first and then decreased gradually to a stable trend in jujube juice;The content of lactic acid reached the highest level on the third day of fermentation,then decreased to a stable level;The content of flavonoids showed a downward trend in fermentation process;The content of total phenol first decreased and then increased,and then decreased on the fourth day of fermentation;The activity of SOD and polyphenol oxidase increased at first and then decreased;At the same time,the electronic tongue was used to analyze the taste of mu jujube juice in different fermentation time,and the optimum fermentation time was 3 days according to the analysis of lactic acid content,sour,sweet,bitter,fresh and salty taste.

关 键 词：木枣 益生菌发酵 SOD酶 多酚氧化酶 代谢产物 味觉分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]