酥梨汁乳酸菌发酵后真空浓缩对梨膏品质的影响  

Effect of Vacuum Concentration of Pear Juice Fermented by Lactic Acid Bacteria on Quality of Pear Paste

作　　者：张四普[1] 杨文斌 崔巍[1] 张柯[1] 鲁云风[3] 解远明 牛佳佳[1] ZHANG Sipu;YANG Wenbin;CUI Wei;ZHANG Ke;LU Yunfeng;XIE Yuanming;NIU Jiajia(Horticulture Research Institute of Henan Agricultural Science Academy,Zhengzhou 450002,China;College of Horticulture,Henan Agricultural University,Zhengzhou 450002,China;College of Life Sciences and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,China;Ningling Guoyuangong Food Co.,Ltd.,Shangqiu 476700,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]南阳师范学院生命科学与农业工程学院,河南南阳473061 [4]宁陵果源贡食品有限公司,河南商丘476700

出　　处：《食品科技》2023年第11期88-95,106,共9页Food Science and Technology

基　　金：河南省现代农业产业技术体系项目(HARS-22-09-G4)。

摘　　要：为改善梨膏口感、提高梨膏品质,酥梨汁经乳酸菌发酵后进行真空低温浓缩,研究酥梨汁不同乳酸菌发酵时间对浓缩成梨膏的总酸含量及感官评分的变化。在单因素试验的基础上,通过正交试验优化乳酸菌梨膏加工工艺,并与市售梨膏进行品质比较,分析氨基酸组分、糖组分及挥发性物质。结果表明:发酵梨膏浓缩最佳工艺为可溶性固形物含量77%、pH值4.45、浓缩温度80℃、蒸馏瓶转速100 r/min。与市售商品梨膏相比,乳酸菌发酵梨膏为棕黄色,色彩饱和度高,新增乳酸物质,总黄酮含量增加61.9%,DPPH和ABTS自由基清除力均高于市售梨膏,抗氧化能力显著增强;发酵梨膏氨基酸种类更加丰富,呈苦涩味的氨基酸含量减少,鲜味氨基酸含量增加,糠醛和5-甲基糠醛、烃类、杂环类挥发性物质消失,雪松醇含量增加61.42%。乳酸菌发酵梨膏在风味、口感上均得到改善,抗氧化能力、功能性成分得到大幅提升。In order to improve the taste and quality of pear paste.Pear juice was fermented by lactic acid bacteria and concentrated under vacuum and low temperature conditions.The changes of total acid(TA)content and sensory score of pear paste with different lactic acid fermentation time were studied.The pear paste processing technologywas optimized by orthogonal test based on singlefactor experiments.The quality of pear paste was compared with that of commercially available pear paste,and amino acid components,sugar components and volatile substances were analyzed.The results showed that the best process conditions were as follows:total soluble solid(TSS)content was 77%,the pH was 4.45,the concentration temperature was 80℃,and the rotate speed of the distillation bottle was 100 r/min.Compared with the commercially available pear paste,the lactic acid bacteria fermented pear paste was brownish yellow color,high color saturation,newly added lactic acid substance,total flavonoids content increased by 61.9%,DPPH and ABTS free radical scavenging ability were higher than the commercially available pear paste,the antioxidant ability was significantly enhanced.The amino acid content of bitter and astringent taste decreased,the amino acid content of umami flavor increased,the furfural and 5-methylfurfural,hydrocarbon and heterocyclic volatile substances disappeared,and the content of cedrol increased by 61.42%.The flavor and taste of lactic acid bacteria fermented pear paste were improved,and the antioxidant capacity and functional components were greatly improved.

关 键 词：梨膏 乳酸菌 工艺优化 氨基酸 挥发性物质 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]