酥梨汁乳酸菌发酵工艺优化及挥发性成分分析  

Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice

作　　者：牛佳佳[1] 赵彪 崔巍[1] 郭超峰 徐振玉 鲁云风[4] 苗建银[5] 张四普[1] NIU Jiajia;ZHAO Biao;CUI Wei;GUO Chaofeng;XU Zhenyu;LU Yunfeng;MIAO Jianyin;ZHANG Sipu(Horticulture Research Institute of Henan Agricultural Science Academy,Zhengzhou 450002,China;College of Horticulture,Henan Agricultural University,Zhengzhou 450002,China;Agricultural Bureau of Ningling County,Shangqiu 476700,China;College of Life Sciences and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,China;College of Food Science,South China Agricultural University,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangzhou 510642,China)

机构地区：[1]河南省农业科学院园艺研究所,河南郑州450002 [2]河南农业大学园艺学院,河南郑州450002 [3]宁陵县农业农村局,河南商丘476700 [4]南阳师范学院生命科学与农业工程学院,河南南阳473061 [5]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州510642

出　　处：《食品工业科技》2023年第14期171-181,共11页Science and Technology of Food Industry

基　　金：河南省大宗水果产业技术体系项目(HARS-22-09-G4)。

摘　　要：以宁陵县金顶谢花酥梨为主要原料,筛选适宜酥梨汁发酵的乳酸菌组合,在单因素实验的基础上,通过正交试验优化乳酸菌酥梨汁的发酵工艺,并对优化后的乳酸菌酥梨汁挥发性成分进行动态分析。结果表明,最优发酵条件为:鼠李糖乳杆菌:嗜酸乳杆菌:乳双歧杆菌=1:1:1(V/V),初始pH4.5,接种量4%,糖添加量10%,发酵时间50 h,此条件下制得的乳酸菌酥梨汁VC含量14.17 mg/100mL、总酸含量7.66 g/L、总酚含量3.68 mg/mL、总黄酮含量6.25 mg/mL,DPPH自由基清除率90.05%,感官评分80.60。通过气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)对乳酸菌酥梨汁在发酵0、30、40、50 h的挥发性成分进行分析,共检测出55种挥发性物质,随着发酵时间的延长,挥发性物质的种类和含量增加,酥梨原汁共有7种挥发性成分,发酵30和40 h的酥梨汁挥发性成分均为27种,发酵50 h的挥发性成分增加至46种,此时,高级醇、高级酯和高级酸类物质大量产生,赋予乳酸菌酥梨汁酸甜口感和独特的风味。Taking Jinding Xiehua Suli pear from Ningling County as the main raw material,lactic acid bacteria suitable for fermentation of pear juice were screened.The fermentation technology of Suli pear juice with lactic acid bacteria was optimized by orthogonal test based on single-factor experiments and the volatile component of the Suli pear juice with lactic acid bacteria after optimization were analyzed dynamically.The results showed that the best fermentation conditions were as follows:Rhamnose Lactobacillus:Lactobacillus acidophilus:Bifidum lactobacillus lactis=1:1:1(V/V),the initial pH was 4.5,the amount of lactic acid bacteria addition was 4%,the amount of sugar addition was 10%,and the fermentation time was 50 h.Under this condition,the VC content was 14.17 mg/100 mL,the total acid content was 7.66 g/L,the total phenol content was 3.68 mg/mL,the total flavonoids content was 6.25 mg/mL,the DPPH free radical scavenging rate was 90.05%,and the sensory score was 80.60.The volatile components of Suli pear juice after 0,30,40 and 50 h fermentation were analyzed by the gas chromatography-mass spectrometry(GC-MS).A total of 55 volatile substances were detected.With the prolongation of fermentation time,the types and contents of volatile substances increased.There were 7 kinds of volatile components in the raw Suli pear juice,the volatile components of pear juice after 30 and 40 h fermentation were 27 kinds,and increased to 46 kinds of volatile components after 50 h fermentation when higher alcohols,higher esters and higher acids were produced in large quantities,which brought lactic acid bacteria the sour and sweet taste and unique flavor of Suli pear juice.

关 键 词：酥梨汁 乳酸菌 发酵工艺优化 挥发性成分 气质联用(GC-MS) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]