基于植物乳植杆菌BXM2的发酵型功能饮料的开发及品质特性研究  

Development and quality properties of fermented functional beverage based on Lactobacillus plantarum BXM2

作　　者：周丹丹 朱永乐 张任婧 赵大洲 陈瑞凤 谢加凤 ZHOU Dan-dan;ZHU Yong-le;ZHANG Ren-jing;ZHAO Da-zhou;CHEN Rui-feng;XIE Jia-feng(Xiamen Yuanzhidao Biotechnology Co.,Ltd.,Xiamen 361100,Fujian,China)

机构地区：[1]厦门元之道生物科技有限公司,福建厦门361100

出　　处：《粮食与油脂》2024年第7期88-92,共5页Cereals & Oils

基　　金：福建省农产品(食品)加工重点实验室开放课题(NJG202206)。

摘　　要：以红参、山药、莲子、芡实等为原料制备提取液,采用植物乳植杆菌BXM2发酵制备功能饮料。以感官评分为指标,在单因素试验的基础上,通过正交试验优化发酵工艺,并对其品质特性进行分析。结果表明:最佳发酵工艺为植物乳植杆菌BXM2接种量5 mL、发酵时间45 h、低聚果糖添加量20 g,在此工艺下获得的发酵饮料感官评分为94.33±0.58;可溶性固形物、乳酸、总酸含量分别为14.57%±0.06%、(3.10±0.02)g/L和(3.42±0.20)g/L;pH和粗多糖含量分别为3.14±0.01、(36.18±0.11)g/L;制得的饮料具有较强的抗氧化活性。The extract liquor was prepared by red ginseng,yam,lotus seeds and thicket as raw materials,and functional beverage was prepared by fermentation with Lactobacillus plantarum BXM2.Using sensory evaluation as indicator,based on single factor experiments,the fermentation process was optimized through orthogonal experiments,and its quality characteristics were analyzed.The results showed that the optimal fermentation process was as follows:inoculation amount of Lactobacillus plantarum BXM25 mL,fermentation time 45 h,and oligofructose amount 20 g.The sensory score of the fermented beverage obtained under this process was 94.33±0.58.The content of soluble solids,lactic acid,and total acid were 14.57%±0.06%,(3.10±0.02)g/L,and(3.42±0.20)g/L,respectively.The pH and crude polysaccharide content were 3.14±0.01 and(36.18±0.11)g/L,respectively.The prepared had strong antioxidant activity.

关 键 词：植物乳植杆菌BXM2 感官评分 饮料 抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]