植物乳杆菌发酵沙棘饮料的研制及其品质评价  

Development and quality evaluation of sea-buckthorn drink fermented by Lactobacillus plantarum

作　　者：沈艾彬 姜继元[2] 丁俊杰[2] 贾文婷[2] 张凯旋 刘皓玥 李宇辉[2] SHEN Aibin;JIANG Jiyuan;DING Junjie;JIA Wenting;ZHANG Kaixuan;LIU Haoyue;LI Yuhui(Tangshan Academy of Agricultural Sciences,Tangshan 063021,China;Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China)

机构地区：[1]唐山市农业科学研究院,河北唐山063021 [2]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《包装与食品机械》2024年第4期8-13,共6页Packaging and Food Machinery

基　　金：新疆建设兵团农业科技创新工程项目(NCG2023010)。

摘　　要：为研究植物乳杆菌发酵沙棘饮料的工艺条件,以沙棘原浆为发酵原料,以活菌数和感官评价为指标,经单因素和正交试验进行优化,并对优化后发酵饮料的理化指标及感官品质进行测定。结果表明,植物乳杆菌发酵沙棘饮料的最佳工艺参数为发酵温度37℃、菌种添加量2%、发酵时间18 h。按照此工艺得到的沙棘饮料产品,活菌数为8.79 lg(CFU/mL),感官评分为93分,总糖含量为2.62 g/(100 mL),总酸含量为2.17 g/L,DPPH自由基清除能力由发酵前的45%提高至81%,总抗氧化能力为发酵前的1.92倍。研究为沙棘产业的发展提供借鉴。In order to explore the optimal process conditions for Hippophae rhamnoides drink fermented by Lactobacillus plantarum,seabuckthorn puree was used as fermentation materials and the number of viable bacteria and sensory evaluation were taken as indexes,which were optimized by single factor and response surface optimization test.The physicochemical and sensory quality of the fermented beverage after optimization were determined.The results show that the optimal fermentation process parameters for Hippophae rhamnoides drink fermented by Lactobacillus plantarum are 37℃fermentation temperature,2%inoculation amount and 18h fermentation time.The viable count of the Hippophae rhamnoides drink obtained according to this process is 8.79 lg(CFU/mL),and the sensory score is 93 points,total sugar content is 2.62 g/(100 mL),the total acid content is 2.17 g/L.The scavenging capacity of DPPH is increased from 45%to 81%,the total antioxidant capacity is 1.92 times of that before fermentation.The research results can provide reference for the development of sea buckthorn industry.

关 键 词：植物乳杆菌 沙棘饮料 品质 发酵 正交试验 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]