不同乳酸菌发酵对石榴汁理化、营养及感官品质的影响  

Effects of different lactic acid bacteria fermentation on physicochemical,nutritional, and sensory quality of pomegranate juice

作　　者：邹文惠 彭亦瑾 易俊洁 张显 周林燕 ZOU Wenhui;PENG Yijin;YI Junjie;ZHANG Xian;ZHOU Linyan(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China;Yunnan Engineering Research Center for Fruit&Vegetable Products,Kunming 650500,China;Mengzi Mengsheng Pomegranate Production and Marketing Professional Cooperative,Honghe Hani Yi Autonomous Prefecture 661100,China)

机构地区：[1]昆明理工大学食品科学与工程学院,云南昆明650500 [2]云南省特色果蔬健康产品工程研究中心,云南昆明650500 [3]蒙自市蒙生石榴产销专业合作社,云南红河哈尼彝族自治州661100

出　　处：《食品与发酵工业》2023年第19期143-151,共9页Food and Fermentation Industries

基　　金：云南省乡村振兴专项课题(202204BP090025-02);云南省重大专项(202102AE090050)。

摘　　要：研究了类干酪乳杆菌Lp20241、德氏乳杆菌保加利亚亚种Ld20247、植物乳杆菌Lp20265、鼠李糖乳杆菌Lr20990以及发酵乳杆菌Lf21800共5株乳酸菌(lactic acid bacteria,LAB)发酵后石榴汁(fermented pomegranate juice,FPJ)的理化特性、色泽及相关属性、抗氧化能力以及感官品质的变化。经37℃发酵72 h后,5种FPJ活菌数均在7.0 lg CFU/mL以上,其中发酵乳杆菌发酵的FPJ最高为8.24 lg CFU/mL;其发酵后pH、总可溶性固形物、总糖、总花色苷降低也最多,与未发酵石榴汁相比分别降低了12.40%、8.29%、15.13%和18.30%,对应的总可滴定酸、聚合物颜色、聚合颜色百分比分别增加了157.8%、176.8%和178.2%。5种FPJ的L均显著降低,a和b显著升高,表明发酵后FPJ偏暗红色。发酵后FPJ的总酚含量降低了7.69%~13.62%,但总黄酮含量和抗氧化活性并无显著变化。电子鼻分析和感官评价结果表明不同FPJ的香气和滋味具有显著差异。综上,LAB发酵可以改善石榴汁的感官品质,为石榴汁发酵饮料的开发提供一定的理论依据。The study investigated the effects of five lactic acid bacteria(LAB),namely Lactobacillus paracasei Lp20241,Lactobacillus delbrueckii subsp.bulgaricus Ld20247,Lactobacillus plantarum Lp20265,Lactobacillus rhamnosus Lr20990 and Lactobacillus fermentum Lf21800 on physicochemical properties,color and related properties,antioxidant substances and capacities of fermented pomegranate juice(FPJ),as well as sensory qualities.After fermented at 37℃for 72 h,the counts of viable bacteria in five FPJ were all above 7.0 lg CFU/mL,and the FPJ fermented by L.fermentum had the highest counts of viable bacteria(8.24 lg CFU/mL).The pH,total soluble solids,total sugar,and total anthocyanin content of the FPJ fermented by L.fermentum showed the greatest reduction,and they decreased by 12.40%,8.29%,15.13%,and 18.30%in comparison with unfermented pomegranate juice,respectively.While the corresponding total titratable acidity,polymeric color and percent polymeric color were increased by 157.8%,176.8%,178.2%,respectively.The L values of all FPJ were notably decreased,and both a and b values were notably increased,indicating all FPJ with dark red color.After fermentation,the total phenolic contents of all FPJ were decreased by 7.69%-13.62%,however,there were no significant changes in total flavonoids contents and antioxidant activities.Both electronic nose analysis and sensory evaluation observed that the different FPJ showed significant differences in the aroma and taste.In general,LAB fermentation can improve the sensory quality of pomegranate juice,and provide certain theoretical basis for the development of pomegranate juice fermented beverage.

关 键 词：乳酸菌 发酵 石榴 电子鼻 抗氧化活性 感官评价 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]