模糊数学综合评价结合响应面法优化竹笋汁饮品发酵工艺  

Optimization of fermentation process of bamboo shoot juice beverage by fuzzy mathematics comprehensive evaluation combined with response surface method

作　　者：李珂[1,2] 高宁 张飞 谭旭 袁滨锋 张美云 李宗军[1,2] LI Ke;GAO Ning;ZHANG Fei;TAN Xu;YUAN Binfeng;ZHANG Meiyun;LI Zongjun(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Province Key Laboratory of Food Science and Biotechnology,Hunan Agricultural University,Changsha 410128,China;Hunan Jingshi Agricultural Science and Technology Co.,Ltd.,Yiyang 413400,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学湖南省食品科学与生物技术重点实验室,湖南长沙410128 [3]湖南惊石农业科技有限公司,湖南益阳413400

出　　处：《中国酿造》2024年第6期176-181,共6页China Brewing

基　　金：湖南省重点研究计划(2022NK2040)。

摘　　要：该研究以清水竹笋罐头生产过程中产生的清水为原料,以发酵乳杆菌(Lactobacillus fermentium)与红茶菌为菌种复合发酵制备竹笋汁饮品。利用单因素试验、模糊数学综合评价结合响应面法对其发酵工艺进行优化,并对其理化指标、微生物指标及抗氧化性进行检测分析。结果表明,竹笋汁饮品的最佳发酵工艺为:红茶菌添加量6%、发酵温度25℃、发酵时间2.5 d。在此优化条件下,竹笋汁饮品的色泽均匀,呈浅黄色的基底液,其感官评分为85.24分,固形物含量为6.13 g/L,pH为3.38,总糖含量为0.16 g/L,总酸含量为41.33 g/L,总酚含量为7.74 mg/L,总黄酮含量为0.066 mg/m L;益生菌活菌数为3.5×107CFU/g,大肠菌群、沙门氏菌及霉菌未检出,说明其理化指标及微生物指标均符合T/CASME 435—2023《益生菌发酵植物饮料》。竹笋汁饮品对1,1-二苯基-2-苦基肼(DPPH)自由基清除率为64.03%,羟自由基(·OH)清除率为46.62%,说明其具有一定的抗氧化能力。Using clear water produced in the process of canned bamboo shoots as raw material,the bamboo shoot juice beverage was prepared with Lactobacillus fermentium and Kombucha as strains.The fermentation process was optimized by single factor test,fuzzy mathematics comprehensive evaluation and response surface method,and its physicochemical index,microbial index and antioxidant activity were tested and analyzed.The results showed that the optimal fermentation process for bamboo shoot juice beverage was as follows:Kombucha addition 6%,fermentation temperature 25℃,and time 2.5 d.Under these optimal conditions,the color of bamboo shoot juice beverage was uniform,with light yellow base fluid,the sensory score,solid content,pH,total sugar,total acid,total phenol and total flavonoids contents were 85.24 points,6.13 g/L,3.38,0.16 g/L,41.33 g/L,7.74 mg/L and 0.066 mg/ml,respectively.The viable number of probiotics was 3.5×107 CFU/g,and coliform,Salmonella and mold were not detected,indicating that its physicochemical and microbial indexes were in line with the standard T/CASME 435—2023"Probiotic fermented botanical beverage".The scavenging rate of 1,1-diphenyl-2-picrohydrazide(DPPH)free radical and hydroxyl free radical(·OH)of bamboo shoot juice beverage were 64.03%and 46.62%,respectively,indicating that bamboo shoot juice beverage had certain antioxidant capacity.

关 键 词：竹笋汁 红茶菌 复合发酵 模糊数学综合评价 响应面法 发酵工艺 理化指标 抗氧化性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]