超声波预处理对乳酸发酵草莓汁品质的影响  

Effect of Ultrasonic Pretreatment on Quality of Strawberry Juice Fermented with Lactic Acid Bacteria

作　　者：李红艳[1] 李增权[1] 徐明磊[1] LI Hongyan;LI Zengquan;XU Minglei(Department of Food and Chemical Engineering,Henan Quality Polytechnic,Pingdingshan 467001,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467001

出　　处：《保鲜与加工》2024年第9期87-94,共8页Storage and Process

基　　金：河南省高等学校重点科研项目(20B550007)。

摘　　要：为提高乳酸发酵草莓汁品质,将不同功率(150、300、450 W)超声波应用于草莓汁乳酸发酵前处理环节,研究不同功率超声波处理对乳酸发酵草莓汁的营养及感官品质影响。结果表明:超声波处理能够显著地提高草莓汁中酚类物质含量,提高其抗氧化能力,改善乳酸发酵草莓汁的感官品质。其中,300 W超声波处理草莓汁经乳酸发酵后具有更低的色差值,更高的红色值、酚类物质含量及抗氧化活性,并且该产品具有更优良的感官品质。这表明超声波处理可以作为一种优良的前处理方式应用于草莓果汁的乳酸发酵,研究结果为提高草莓乳酸发酵果汁综合品质提供了理论依据。In order to improve the quality of strawberry juice fermented with lactic acid bacteria,different ultrasonic power(150 W,300 W and 450 W)were applied to the pretreatment of strawberry juice before lactic acid fermentation to study the effect of different power of ultrasonic treatments on the nutrition and sensory quality of fermented lactic acid strawberry juice.The results showed that ultrasonic treatment could significantly increase the content of phenols in strawberry juice,enhance its antioxidant capacity,and improve the sensory quality of fermented lactic acid strawberry juice.Among which,the fermented lactic acid strawberry juice pretreated with 300 W of ultrasonic power showed lower color difference value,higher red value,phenol content and antioxidant activity with better sensory quality.Which suggested that ultrasonic treatment can be used as an excellent pretreatment method in the lactic acid fermentation of strawberry juice,and the results can provide a theoretical basis for improving the comprehensive quality of strawberry juice fermented with lactic acid bacteria.

关 键 词：草莓汁 超声波预处理 乳酸发酵 色泽 抗氧化活性 感官评价 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]