乳酸菌发酵姜-苹果复合汁工艺优化及发酵前后风味差异研究  

Optimization of Fermentation Process of Ginger-Apple Complex Juice by Lactic Acid Bacteria and Difference of Flavor Substances Before and After Fermentation

作　　者：李学震 马艳蕊 孟园 初乐[1] 艾连中[2] 石兵 刘光鹏[1] 和法涛[1] LI Xuezhen;MA Yanrui;MENG Yuan;CHU Le;Ai Lianzhong;SHI Bing;LIU Guangpeng;HE Fatao(Fruit and Vegetable Storage and Processing Technology Innovation Center of Shandong Province,Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan,Shandong,Jinan 250220,China;School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Xinjiang Qianhai Wine Industry Co.,LTD.Tumushuke,844000,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东省果蔬贮藏加工技术创新中心,山东济南250220 [2]上海理工大学健康科学与工程学院,上海200093 [3]新疆前海酒业有限公司,新疆图木舒克844000

出　　处：《食品科技》2024年第5期64-72,共9页Food Science and Technology

基　　金：济南“新高校20条”项目(2021GXRC057);山东省重点研发计划项目(LJNY202001)。

摘　　要：以苹果汁、姜汁为原料,研究乳酸菌发酵姜-苹果复合果汁工艺条件及发酵前后挥发性物质差异。采用市售的混合乳酸菌发酵姜-苹果复合汁,以活菌数和感官评分为指标,研究接种量、发酵时间、姜汁添加量和发酵温度对发酵复合果汁品质的影响,在单因素试验基础上采用正交试验设计优化发酵工艺,最后采用顶空气相离子迁移谱分析发酵前后的姜-苹果复合果汁挥发性物质差异。结果表明,乳酸菌发酵姜-苹果复合果汁最优工艺为接种量0.7%、发酵时间60 h、姜汁添加量10%、发酵温度40℃,在此条件下发酵的姜-苹果复合汁活菌数为8.87 lg CFU/mL,风味良好;在发酵前后的姜-苹果复合汁中共检出并定性76种挥发性物质,其中酯类24种、醇类18种、醛类11种、酮类6种、酸类6种、烯类5种和6种其他类物质。经过乳酸菌发酵后降低了酯类、醇类等挥发性物质,增加了醛类、酮类、烃类等其他挥发性成分,明显改变复合果汁的挥发性物质组成。The fermentation conditions for the production of fermented ginger-apple juice with lactic acid bacteria were optimized,using apple juice and ginger juice as raw materials,and the difference of volatile substances before and after fermentation was studied.Fermentation of ginger-apple complex juice was conducted using commercially available mixed lactic acid bacteria.The effects of inoculum amount,fermentation time,amount of ginger juice and fermentation temperature on the quality of fermented complex juice was evaluated by viable bacterial count and sensory score.The fermentation conditions were optimized by single factor experiment and orthogonal design.Head-space gas chromatography ion migration spectrum(HS-GC-IMS)was used to analyze the volatile flavor components.The result showed that the optimum fermentation conditions were as follows:0.7%of inoculum amount,60 h in fermentation time,10%ginger juice content,40℃in fermentation temperature.The flavor of the fermented ginger-apple juice under the optimized conditions was very well,and the viable bacterial count reached 8.87 lg CFU/mL.A total of 76 volatile substances were detected in the fermented ginger-apple juice,including 24 esters,18 alcohols,11 aldehydes,6 ketones,6 acids,5 alkenes and 6 other substances.The relative contents of esters and alcohols decreased after fermentation,while aldehydes,ketones and hydrocarbons showed a increasing trend.Lactic acid bacteria fermentation obviously changed the volatile composition of ginger-apple juice.

关 键 词：乳酸菌 姜-苹果复合汁 活菌数 感官评价 挥发性物质 气相离子迁移谱 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]