乳酸菌发酵猕猴桃汁的工艺优化  

Optimization of Fermentation Technology of Kiwifruit Juice by Lactic Acid Bacteria

作　　者：刘晓翠 李仲巧 朱慧君 艾青雪 李佳敏 熊月 刘清 康永琪 Xiaocui;LI Zhongqiao;ZHU Huijun;AI Qingxue;LI Jiamin;XIONG Yue;LIU Qing;KANG Yongq(School of Food and Bioengineering,Xihua University,Chengdu 610039 China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《西华大学学报（自然科学版）》2023年第3期1-9,共9页Journal of Xihua University:Natural Science Edition

基　　金：四川省科技计划项目(2021YFQ0071)。

摘　　要：为提高发酵猕猴桃汁的品质,用不同的乳酸菌和不同的复配优化乳酸菌发酵猕猴桃汁工艺。本文通过测定乳酸菌发酵猕猴桃汁过程中总酚含量、抗坏血酸含量、花色苷含量、DPPH自由基清除率、pH、可溶性固形物(TSS)质量分数、总酸(TA)含量并进行相关性和显著性分析探究不同添加菌种和不同复配对猕猴桃汁品质变化的影响。结果表明:复配比例为1∶1的保加利亚乳杆菌+干酪乳杆菌,能够使猕猴桃汁的TSS质量分数下降到5.00%,总酚含量、抗坏血酸含量、花色苷含量、DPPH自由基清除率、pH、TA含量分别达到90.66 mg/100 mL、0.136 mg/L、26.79 mg/L、29.75%、3.31、3.04 mg/L。与其他组的发酵猕猴桃汁相比,添加复配比为1∶1的保加利亚乳杆菌+干酪乳杆菌发酵的猕猴桃汁品质更佳。研究结果为猕猴桃加工提供了思路和参考依据,具有一定实用性。In order to improve the quality of fermented kiwi juice,different species of lactic acid bacteria and different complex ratio were used to optimize the fermentation process of kiwi juice.In this paper,the total phenol content,ascorbic acid content,anthocyanin content,DPPH free radical scavenging rate,pH,soluble solid mass fraction,total acid content in the process of lactic acid bacteria fermentation of kiwi juice were determined,and correlation and significance analysis was conducted to explore the effects of different adding strains and different combinations on the quality of kiwi juice.The results showed that the compound ratio of Lactobacillus bulgaricus and Lactobacillus casei at 1∶1 could reduce the soluble solids of kiwifruit juice to 5.00%.Total phenol,ascorbic acid,anthocyanin,DPPH free radical scavenging rate,pH and total acid reached 90.66 mg/100 mL,0.136 mg/L,26.79 mg/L,29.75%,3.31,3.04 mg/L.Compared with other ferments,the quality of kiwi juice fermented by adding 1∶1 ratio of lactobacillus bulgaricus and lactobacillus casei was better.The research results provide ideas and reference basis for kiwifruit processing,and have certain practicability.

关 键 词：乳酸菌 保加利亚乳杆菌 干酪乳杆菌 嗜酸乳杆菌 猕猴桃汁 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]