基于模糊数学评价植物乳杆菌发酵复合果蔬汁工艺  

Evaluation of Lactobacillus plantarum Fermentation Process of Complex Fruit and Vegetable Juice Based on Fuzzy Mathematic

作　　者：刘姝琪 刘韩 余长金 梁寒路 吴怡林 冉军舰[1] LIU Shuqi;LIU Han;YU Changjin;LIANG Hanlu;WU Yilin;RAN Junjian(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《海南师范大学学报（自然科学版）》2022年第3期287-296,共10页Journal of Hainan Normal University（Natural Science）

基　　金：河南省自然科学基金面上项目(222300420439);河南省科技攻关计划项目(212102110348);河南省高校重点科研项目(21A550008);河南科技学院2021年大学生创新创业训练项目(2021CX029)。

摘　　要：利用模糊数学感官评价方法评价发酵复合果蔬汁饮料的品质,研究了发酵时间、发酵温度、果汁添加量、接种量等参数对感官综合品质的影响,并采用响应面法优化植物乳杆菌发酵复合果蔬汁饮料工艺条件。通过回归模型预测得到乳酸菌发酵复合果蔬汁的最佳工艺为发酵温度31℃,发酵时间24 h,接菌量3%,果汁添加量50%,在此工艺条件下发酵复合果蔬汁感官得分为80.33分,样品中的菌落数达到2.56×10^(10)CFU/mL。响应面优化法和模糊数学品质评价用于植物乳杆菌发酵复合果蔬汁的制备评价真实可靠,本研究可为植物乳杆菌发酵复合果蔬汁的制备及工业化提供科学的数据参考。Fuzzy mathematics sensory evaluation method was used to evaluate the quality of fermented complex fruit and vegetable juice beverage, and the effects of fermentation time, fermentation temperature, juice addition amount, inoculation amount and other parameters on sensory comprehensive quality were studied. Response surface methodology was used to optimize the technological conditions of lactobacillus plantarum fermentation complex fruit and vegetable juice beverage.The regression model predicted that the optimal fermentation conditions of lactic acid bacteria for complex fruit and vegetable juice were as follows: fermentation temperature 31 ℃, fermentation time 24 h, inoculation amount 3%, juice addition amount 50%. Under these conditions, sensory score of fermentation complex fruit and vegetable juice was 80.33, and bacterial colony number of sample reached 2.56 × 10^(10)CFU/mL. Response surface optimization method and fuzzy mathematics quality evaluation method were used to evaluate the preparation of lactobacillus plantarum fermented complex fruit and vegetable juice. This study could provide scientific data reference for the preparation and industrialization of lactobacillus plantarum fermented complex fruit and vegetable juice.

关 键 词：植物乳杆菌 发酵复合果蔬汁 响应面 模糊数学 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]