降解山楂汁中柠檬酸乳酸菌的筛选及工艺优化  

Screening and Process Optimization of Citric Acid Lactobacillus for Degradation of Hawthorn Juice

作　　者：王媛[1] 韩艳秋[2] 吕连营 高雅[2] 郭峰 吴娜娜 王琛[1,2] WANG Yuan;HAN Yan-qiu;LV Lian-ying;GAO Ya;GUO Feng;WU Na-na;WANG Chen(School of Food,Shenyang Agricultural University,Shenyang,Liaoning 110161;Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang,Liaoning 110161;Shenyang Shanshan Weiye Food Co.,Ltd.,Shenyang,Liaon-ing 110419)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161 [3]沈阳山山伟业食品有限公司,辽宁沈阳110419

出　　处：《辽宁农业科学》2023年第4期17-24,共8页Liaoning Agricultural Sciences

基　　金：辽宁省农业科学院学科建设计划(2019DD123418)。

摘　　要：初加工的山楂汁中柠檬酸含量丰富,严重影响了山楂汁的口感。试验选用6株乳酸菌,以柠檬酸降解率为指标,筛选降解柠檬酸能力强的乳酸菌,并以其混菌发酵剂发酵山楂汁,采用响应面法对其工艺进行优化。试验结果表明,短乳杆菌、干酪乳杆菌和柠檬明串珠3株菌株具有较好降酸能力,以3株菌株1∶1∶1比例制成混菌发酵剂发酵山楂汁,最佳发酵降酸工艺为发酵温度34.3℃、接种量3%、发酵天数1.8 d。经发酵后,山楂汁的柠檬酸、苹果酸含量下降,营养成分提高,色泽状态良好。Primarily processed hawthorn juice is rich in citric acid,which seriously affects the taste of haw-thorn juice.Six strains of lactic acid bacteria were selected for the test,and the citric acid degradation rate was used as an index to screen the lactic acid bacteria with a high ability to degrade citric acid,and ferment hawthorn juice with its mixed bacterial fermenter and optimize its process using response surface test.The test results showed that three strains of Lactobacillus brevis,Lactobacillus casei,and Leuconostoc citreum had bet-ter acid-reducing ability.The three strains were used to ferment hawthorn juice in a ratio of 1∶1∶1 to make a mixed-bacteria fermenter,and the best acid-reducing fermentation process was a fermentation temperature of 34.3℃,an inoculum rate of 3%,and a fermentation day of 1.8.After fermentation,the content of citric acid and malic acid in hawthorn juice decreased,the nutrient content increased,and the color status was good.

关 键 词：乳酸菌 降酸 柠檬酸 山楂汁 发酵工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]