黑豆粕饮料发酵工艺的优化及其抗氧化活性评价  

Optimization of Fermentation Technology and Evaluation of Antioxidant Activity of Black Soybean Meal Beverage

作　　者：陈惠敏 吴晓平 汪少芸[1] CHEN Huimin;WU Xiaoping;WANG Shaoyun(College of Food Science and Engineering,Fuzhou University,Fuzhou 350108,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《食品工业科技》2023年第5期129-138,共10页Science and Technology of Food Industry

基　　金：宁夏回族自治区重点研发计划(2021BEF02013);中央引导地方科技发展项目(2020L3004)。

摘　　要：以黑豆粕为原料,通过乳酸菌发酵制备具有抗氧化活性的乳酸饮料。实验采用单因素和响应面分析法优化乳酸菌发酵工艺,以DPPH·清除率为指标,考察料液比、接种量、发酵温度、发酵时间对发酵过程的影响;再通过DPPH·清除实验、·OH清除实验、ABTS^(+)·清除实验、脂质过氧化抑制实验来评价发酵产物的抗氧化功效。结果表明:最佳发酵菌株为嗜热链球菌,最佳的发酵工艺为料液比1:5 g/mL、接种量5%、温度37.6℃、时间36 h。在最佳发酵工艺下,发酵液的DPPH·清除率为71.56%。黑豆粕发酵产物的DPPH、OH、ABTS自由基的半抑制浓度分别为2.43、1.30和0.37 mg/mL,且有效抑制脂质过氧化反应,说明发酵产物具有较好的体外抗氧化活性。饮料的感官评价可达90.21,悬浮稳定性为96.8%。本研究将为开发以黑豆粕为原料的功能性食品提供一个新思路,也为实现农副产品的进一步开发提供参考。Black soybean meal was used as raw material to prepare lactic acid beverage with antioxidant activity through lactic acid bacteria fermentation.Single factor and response surface methodology were used to optimize the fermentation process of lactic acid bacteria.The effects of the solid-liquid ratio,inoculation quantity,fermentation temperature,and fermentation time on the fermentation process were investigated with DPPH radical scavenging ratio as an index.The DPPH radical scavenging experiment,OH radical scavenging experiment,ABTS radical scavenging experiment,and lipid peroxidation inhibition experiment were tested to assess the antioxidant effect of fermented products.The results showed that Streptococcus thermophilus was the best fermentation strain,and the optimum fermentation processes were solid-liquid ratio 1:5 g/mL,inoculation quantity 5%,fermentation temperature 37.6℃,and fermentation time 36 h,respectively.Under the optimal fermentation conditions,the DPPH radical scavenging ratio was 71.56%.The semi-inhibitory concentrations of DPPH,OH and ABTS free radicals in the fermentation products of black soybean meal were 2.43,1.30 and 0.37 mg/mL,respectively,and the lipid peroxidation was effectively inhibited,indicating that the fermentation products had good antioxidant activity in vitro.The sensory evaluation and suspension stability of beverage were 90.21 and 96.8%,respectively.This study provides a new idea for the development of functional foods with black soybean meal as raw material,and also provides a reference for the further development of agricultural by-products.

关 键 词：黑豆粕 发酵 抗氧化 嗜热链球菌 功能性乳酸饮料 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]