响应面法优化圣女果水开菲尔发酵工艺  

Optimization on the Fermentation Process of Cherry Tomato Water Kefir by Response Surface Methodology

作　　者：董鑫鑫 舒国伟 代春吉 万红昌 董旭 陈合 DONG Xinxin;SHU Guowei;DAI Chunji;WAN Hongchang;DONG Xu;CHEN He(College of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi'an 710021;Shaanxi Yatai DairyCo.,Ltd.,Xianyang713701)

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021 [2]陕西雅泰乳业有限公司,咸阳713701

出　　处：《食品工业》2022年第9期60-65,共6页The Food Industry

基　　金：陕西省重点研发计划项目(No.2019ZDLNY06-02和2020NY-185)。

摘　　要：水开菲尔粒主要由乳酸菌、酵母菌及醋酸菌在内的多种细菌和真菌构成,被世界多个地区用于发酵糖水、果汁制作饮品。发酵得到的水开菲尔有改善人体胃肠道蠕动、增强身体免疫力的作用。研究以圣女果汁为原料,市售水开菲尔粒为发酵剂,首先比较4种水开菲尔粒对圣女果汁发酵的影响,筛选出最适宜发酵的水开菲尔粒。再通过单因素试验及Box-Behnken试验设计对其发酵工艺进行优化。结果表明:适宜圣女果发酵的水开菲尔粒为GS,其发酵圣女果汁的最佳工艺为发酵温度31℃、接种量4.5%、发酵时间18 h。在此条件下测得pH为3.75,酸度为18.40 g/L,增重比为0.20,感官评价为78分。验证值与预测值无显著性差异,说明采用响应面法优化圣女果水开菲尔发酵工艺可行。该研究可为功能性圣女果发酵饮料的开发提供参考。Water Kefir grains are mainly composed of a variety of bacteria and fungi including lactic acid bacteria, yeast and acetic acid bacteria, and are used in many regions of the world to ferment sugar water and fruit juice to make beverages. The fermented water Kefir can improve the body’s gastrointestinal motility and enhance the body’s immunity. The experiment used cherry tomato juice as raw material and commercially available water Kefir grains as starter. Firstly, the influence of 4 kinds of water Kefir grains on the fermentation of cherry tomato juice was compared, and the most suitable water Kefir grains for fermentation were screened out. And then the fermentation process was optimized through single factor test and Box-Behnken test design. The results showed that the water Kefir grains suitable for the fermentation of cherry tomato juice was GS, and the best process for fermenting cherry tomato juice was fermentation temperature of 31 ℃, inoculum amount of 4.5% and fermentation time of 18 h. Under these conditions, the measured pH was 3.75, acidity was 18.40 g/L, weight gain ratio was 0.20, and sensory evaluation was 78 points. The verified value was close to the predicted value, indicating that it was feasible to optimize the Kefir fermentation process of cherry tomatoes by response surface method, which could provide a reference for the development of functional cherry tomatoes fermented beverages.

关 键 词：水开菲尔粒 发酵 圣女果汁 饮料 响应面法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]