红酸汤直投式发酵剂制备及其发酵效能分析  

Preparation and Fermentation Efficiency Analysis of Directed Vat Set for Red Sour Soup

作　　者：何扬波 李咏富 钟定江 李国林 郑秀艳 冉曜琦 罗其琪 祝婷 HE Yangbo;LI Yongfu;ZHONG Dingjiang;LI Guolin;ZHENG Xiuyan;RAN Yaoqi;LUO Qiqi;ZHU Ting(Insititute of Integrated Agricultural Development,Guizhou Academy of Agricultural Science,Guiyang 550006,China;Majiang Mingyang Food Co.,Ltd.,Qiandongnan 557600,China;Guizhou Jinnong Radiation Technology Co.,Ltd.,Guiyang 550006,China)

机构地区：[1]贵州省现代农业发展研究所,贵州贵阳550006 [2]麻江县明洋食品有限公司,贵州黔东南557600 [3]贵州金农辐照科技有限公司,贵州贵阳550006

出　　处：《食品科技》2023年第1期22-28,共7页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y165号,黔科合支撑[2022]重点010号);贵州省农科院青年基金科技项目(黔农科院青年科技基金[2020]16号)。

摘　　要：以实验室自选植物乳杆菌为目标菌株,通过生长曲线测定、干燥保护剂选择、喷雾干燥条件优化以及微观结构观察,研究植物乳杆菌直投式发酵剂(DVS)的制备工艺,并对其产酸效能进行分析。结果显示,目标菌株在8~12 h即可达到菌泥收集标准,并可在脱脂乳粉10.00%、D-山梨醇5.20%、L-赖氨酸5.02%、喷雾干燥温度90.36℃条件下获得微观结构饱满、无褶皱和破损且菌株存活率为98.77%的植物乳杆菌直投式发酵剂,其活菌数为5.05×10^(9)cfu/g。另外,pH值和有机酸检测结果证实,试验制备的直投式发酵剂能快速(9 d内)发酵番茄产生以乳酸(15.88 g/kg)和柠檬酸(1.92 g/kg)为主的多种有机酸,且在相同发酵时间内,乳酸含量是自然发酵的16.37倍。综上所述,该研究建立了一种植物乳杆菌直投式发酵剂的制备方法,且获得了较为理想的试验效果,可为工业生产贵州红酸汤提供技术支持。The lab selected Lactobacillus plantarum was used as the target strain, the preparation process of Lactobacillus plantarum directed vat set(DVS) was studied and its acid production efficiency was analyzed through growth curve determination, drying protectant selection, spray drying condition optimization and microstructure observation. The results showed that the bacterial sludge of target strain could be collected in 8~12 h. Under the conditions of 10.00% skimmed milk powder, 5.20% D-sorbitol,5.02% L-lysine and 90.36 ℃ spray drying temperature, the DVS with full microstructure, no wrinkle and damage, the viable count of 5.05×10^(9) cfu/g and the survival rate of 98.77% were be obtained. In addition,the results of pH value and organic acid detection confirmed that tomatoes could be rapidly(within 9 days)fermented by the DVS prepared in this experiment to produce a variety of organic acids mainly including lactic acid(15.88 g/kg) and citric acid(1.92 g/kg). And in the same fermentation time, the lactic acid content was 16.37 times higher than that of natural fermentation. In conclusion, this study has established a preparation method of DVS for red sour soup, and achieved relatively ideal experimental results, which can provide technical support for industrial production of Guizhou red sour soup.

关 键 词：植物乳杆菌 喷雾干燥 直投式发酵剂 红酸汤 

分 类 号：TS201.3[轻工技术与工程—食品科学]