植物乳杆菌发酵三华李果汁工艺优化及贮藏期内品质变化  

Process Optimization and Storage Quality Changes of Sanhua Plum Juice Fermented by Lactiplantibacillus plantarum

作　　者：杜晓仪 杨继国[2] 罗文珊 徐玉娟[1] 余元善[1] 李璐 DU Xiaoyi;YANG Jiguo;LUO Wenshan;XU Yujuan;YU Yuanshan;LI Lu(Key Laboratory of Functional Food,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Sericulture and Agricultural Products Processing Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《现代食品科技》2024年第3期102-112,共11页Modern Food Science and Technology

基　　金：广东省重点领域研发计划项目(2022B0202050002);“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目(2022SDZG04);茂名市科技计划项目(2021S0077);广东省现代农业产业技术体系优稀水果创新团队项目(2023KJ116);广东省农业科学院学科团队建设项目(202109TD);科技创新战略专项资金(高水平农科院建设)-优秀博士项目(R2019YJ-YB3008)。

摘　　要：应用植物乳杆菌对三华李果汁进行发酵。通过益生菌保护剂筛选和发酵工艺优化,建立最优的植物乳杆菌发酵三华李果汁工艺,并在此基础上将三华李发酵果汁在4℃和25℃下进行贮藏实验。结果表明,植物乳杆菌发酵三华李果汁的最适益生菌保护剂为低聚异麦芽糖,最优添加量为0.50%,最优发酵条件为:接种量3%、发酵温度37℃、发酵转速200 r/min,在此条件下三华李发酵果汁中植物乳杆菌活菌数可达108 CFU/mL,显著高于未优化之前。不同温度下贮藏的三华李发酵果汁植物乳杆菌活菌数在10^(7)~10^(8)CFU/mL,符合益生菌发酵果汁要求。贮藏期间,植物乳杆菌均能不同程度地消耗三华李发酵果汁中苹果酸,代谢产生乳酸或乙酸。4℃贮藏28 d后,三华李发酵果汁中可溶性固形物、总酚、总黄酮、总花色苷、ABTS^(+)·清除率和FRAP分别下降了0.20 Brix°、3.71%、1.52%、30.52%、6.22%和0.08 g TE/L,但其可溶性固形物含量、活性物质含量及抗氧化活性均高于25℃贮藏。因此在实际生产中,植物乳杆菌发酵三华李果汁更适合贮藏在4℃。研究结果为植物乳杆菌发酵三华李果汁的工业化生产和应用提供理论基础。Lactiplantibacillus plantarum was used to ferment the Sanhua plum juice.The optimal process for Sanhua plum juice fermented by L.plantarum was established by screening the protectant of probiotics and optimizing the fermentation process.On this basis,the fermented Sanhua plum juice was stored at 4℃and 25℃for storage experiments.Results showed that the optimal protectant of probiotics for the Sanhua plum juice fermented by L.plantarum was isomaltose,and its optimal addition amount was 0.50%.The optimal fermentation conditions were as follows:inoculation volume,3%;fermentation temperature,37℃;rotation speed of fermentation,200 r/min.Under these conditions,the number of viable 8 L.plantarum in the fermented Sanhua plum juice could reach 10 CFU/mL,which was significantly higher than that in the fermented Sanhua plum juice before optimization.The number of viable L.plantarum in the fermented Sanhua plum juice stored at different temperatures was 10^(7)~10^(8) CFU/mL,which met the requirements of probiotic fermented juice.During storage,L.plantarum could consume malic acid in fermented plum juice to some extent,and metabolize to produce lactic acid and acetic acid.After 28 days of storage at 4℃,the content of soluble solids,content of total phenols,content of total flavonoids,content of total anthocyanins,ABTS+·clearance rates and FRAP of the fermented Sanhua plum juice decreased by 0.20 Brix°,3.71%,1.52%,30.52%,6.22%,and 0.08 g TE/L,respectively.However,the contents of soluble solids and active substances and antioxidant activity were all higher than those of the fermented Sanhua plum juice stored at 25℃.Therefore,in actual production,the Sanhua plum juice fermented by L.plantarum is more suitable for storage at 4℃.The results of this study provided a theoretical basis for industrial production and application of Sanhua plum juice fermented by L.plantarum.

关 键 词：三华李发酵果汁 植物乳杆菌 益生菌保护剂 发酵条件 贮藏 

分 类 号：TS201.3[轻工技术与工程—食品科学]