有色米乳酸饮料发酵工艺优化及抗氧化和降血糖活性研究  

Research on fermentation process optimization,antioxidant and hypoglycemic activity of pigmented rice lactic acid beverage

作　　者：刘婷 李嘉妮 沈俊利 陆俊[2] 杨雯驿 LIU Ting;LI Jia-ni;SHEN Jun-li;LU Jun;YANG Wen-yi(China Certification&Inspection Group Hunan Co.,Ltd.,Changsha,Hunan 410021,China;College of Food Science and Technology,Central South University of Forestry and Technology,Changsha,Hunan 410021,China)

机构地区：[1]中国检验认证集团湖南有限公司,湖南长沙410021 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2022年第8期195-201,共7页Food and Machinery

基　　金：湖南省自然科学基金(编号:2022JJ50325);湖南省大学生创新创业训练计划(编号:S202210538059)。

摘　　要：目的:开发具有较好抗氧化及降血糖活性的有色米乳酸饮料产品。方法:以黑米和紫米为主要原料,考察有色米比例构成、乳酸菌发酵粉添加量、发酵时间、料液比对有色米乳酸饮料感官评分值、总酚含量、铁离子还原能力、ABTS自由基清除能力、α-葡萄糖苷酶抑制率的影响。结果:有色米乳酸饮料最佳发酵工艺条件为紫米和黑米质量比(m_(紫米)∶m_(黑米))1∶5,料液比1∶8(g/mL),乳酸菌发酵粉添加量5%,发酵时间40 h,此条件下有色米乳酸饮料感官评分值为83.6±2.51,ABTS自由基清除能力为(145.02±7.88)mmol TE/g·DW,铁离子还原能力(FRAP)为(33.41±1.70)mmol Fe^(2+)/g·DW,总酚含量为(4208.78±281.26)μg GAE/g·DW,α-葡萄糖苷酶抑制率为(13.94±0.01)%。结论:有色米乳酸饮料呈紫红色,口感柔和,酸甜味适中,具有较好的抗氧化活性和α-葡萄糖苷酶抑制活性。Objective:To develop pigmented rice lactic acid beverage with good antioxidant and hypoglycemic activity.Methods:Taking black and purple rice as the main material,the effect of mass ratio of purple rice to black rice,the addition amount of Lactobacillus bacteria,fermentation time and solid-liquid ratio on the sensory evaluation value,total phenolics content,ferric ion reducing antioxidant power(FRAP),ABTS free radical scavenging ability,and the inhibition rate ofα-glucosidase of pigmented rice lactic acid beverage were explored.Results:The optimal technology of pigmented rice lactic acid beverage was as follows:the mass ratio of purple rice to black rice was 1∶5,the solid-liquid ratio was 1∶8(g/mL),the addition amount of lactic acid bacteria was 5%,and the fermentation time was 40 h.Under these conditions,the sensory score of pigmented rice lactic acid beverage was 83.6±2.51,ABTS radical scavenging capacity was(145.02±7.88)mmol TE/g·DW,FRAP was(33.41±1.70)mmol Fe^(2+)/g·DW,total phenolics were(4208.78±281.26)μg GAE/g·DW,α-glucosidase inhibitory rate activity was(13.94±0.01)%.Conclusion:The pigmented rice lactic acid beverage possessed purplish red color,soft in taste,moderate in sour and sweet taste,with good antioxidant activity andα-glucosidase inhibition effect.

关 键 词：黑米 紫米 乳酸饮料 抗氧化活性 Α-葡萄糖苷酶 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]