蓝靛果酵素粉体制备及加工特性的研究  

Study on Preparation and Processing Characteristics of Honeyberry Enzyme Powder

作　　者：李广志 关莹 陈玉芳 郭津津 刘周莹 吴卓君 李倩 马永强[1] LI Guang-zhi;GUAN Ying;CHEN Yu-fang;GUO Jin-jin;LIU Zhou-ying;WU Zhuo-jun;LI Qian;MA Yong-qiang(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;College of Tourism Cuisine,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]哈尔滨商业大学旅游烹饪学院,哈尔滨150028

出　　处：《中国调味品》2024年第7期79-85,共7页China Condiment

基　　金：2023年中国烹饪协会全国餐饮职业教育教学指导委员会一般课题“多菌种蓝靛果酵素产品研发”(CYHZW-YB2023021);2023年度哈尔滨商业大学“青年科研创新人才”培育计划(2023-KYYWF-0994)。

摘　　要：为探究蓝靛果酵素粉的发酵工艺及其加工特性,选取蓝靛果为原料,通过单因素试验研究酵母菌添加量、发酵温度、醋酸菌添加量、发酵时间对总酚含量、总黄酮含量、花色苷含量、SOD活力的影响,结合正交试验确定最佳发酵条件。通过试验探究不同贮藏温度4,25,37℃对粉体的堆密度、滑角、休止角等加工特性的影响。结果表明,酵母菌添加量1.5%、发酵温度22℃、无氧发酵10 d,再接种醋酸菌1.5%、发酵温度34℃、有氧发酵5 d,此时感官评分最高,为93分,在此条件下总酚含量为7.63 mg/L,总黄酮含量为38.63 mg/L,花色苷含量为6.56 mg/L,SOD活力为7539 U/mL,将蓝靛果酵素经冷冻干燥避光磨粉,在4,25,37℃下测定粉体的加工特性,结果表明随着温度的升高,堆密度、滑角、休止角的变化逐渐增大,在4℃时蓝靛果酵素粉的加工特性指标最高。该试验为蓝靛果的深加工及应用提供了理论参考。In order to explore the fermentation process and processing characteristics of honeyberry enzyme powder,honeyberry is selected as the raw material,the effects of yeast addition amount,fermentation temperature,acetic acid bacteria addition amount and fermentation time on the content of total phenols,total flavonoids,anthocyanins and SOD activity are studied by single factor test,and the optimal fermentation conditions are determined by orthogonal test.The effects of different storage temperatures of 4,25,37℃on the processing characteristics of powder such as bulk density,slip angle and rest angle are investigated.The results show that the sensory score is the highest of 93 points by adding 1.5%yeast,fermentation temperature 22℃,anaerobic fermentation for 10 d,and then inoculation with 1.5%acetic acid bacteria,fermentation temperature 34℃,aerobic fermentation for 5 d.Under these conditions,the content of total phenols is 7.63 mg/L,the content of total flavonoids is 38.63 mg/L,the content of anthocyanins is 6.56 mg/L,and the SOD activity is 7539 U/mL.The honeyberry enzyme is freeze-dried and ground into powder in dark conditions,the processing characteristics of the powder are determined at 4,25,37℃.The results show that with the increase of temperature,the changes of bulk density,slip angle and rest angle gradually increase,and the processing characteristic indexes of honeyberry enzyme powder are the highest at 4℃.This test has provided theoretical references for the deep processing and application of honeyberry.

关 键 词：蓝靛果酵素 醋酸菌 花色苷 加工特性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]