乳酸菌发酵猕猴桃冻干果粉助干剂组成优化及品质评价  

Optimization of auxiliary drier composition and quality evaluation of lyophilized kiwifruit powder fermented by lactic acid bacteria

作　　者：温明赫 陈玉洁 陈贵林 汪乐凡 党梓菁 李欣怡 孙翔宇 马婷婷[1,4] WEN Minghe;CHEN Yujie;CHEN Guilin;WANG Lefan;DANG Zijing;LI Xinyi;SUN Xiangyu;MA Tingting(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;College of Enology,Northwest A&F University,Yangling 712100,China;Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining,Yangling 712100,China;Shaanxi Intelligence Base of Germplasm Resources and Wine Style Innovation of Grape and Saccharomyces cerevisiae,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100 [3]陕西省特色果品定向设计加工工程技术研究中心,陕西杨凌712100 [4]陕西省葡萄/酿酒酵母种质资源与葡萄酒风格创新引智基地,陕西杨凌712100

出　　处：《中国酿造》2024年第11期173-179,共7页China Brewing

基　　金：陕西省重点研发计划(2023-YBNY-176,2023KXJ-171,2024QCY-KXJ-083,2024QCY-KXJ-087,2024NC-LSTD-001);大学生创新创业训练计划项目(X202310712421)。

摘　　要：乳酸菌发酵不仅可以提升果蔬制品的感官品质,还可提高果蔬制品的营养成分和生物利用率。该研究以‘瑞玉’猕猴桃为原料,通过比较4种不同乳酸菌发酵猕猴桃果浆的生长能力筛选最优发酵菌种,以正交试验探索乳酸菌发酵猕猴桃冻干果粉的最佳助干剂组成,并对其理化指标、功能指标、感官品质、微观结构进行分析。结果表明,植物乳植杆菌(LP2)发酵性能最佳,发酵后活菌数增长最高(2.53 lg(CFU/mL));助干剂的最适组成为可溶性淀粉12%,麦芽糊精6%,β-环糊精6%,在此条件下,发酵后猕猴桃冻干果粉菌株LP2活菌数达9.40 lg(CFU/g)。菌株LP2发酵后的猕猴桃冻干果粉理化指标略优于未发酵果粉;维生素C含量提高42.86%,总酚含量和DPPH自由基清除率分别升高9.19%和11.37%;总体感官品质显著提高(P<0.05);具有更为疏松的结构。Fermentation of lactic acid bacteria can not only improve the sensory quality of fruit and vegetable products,but also improve the nutritional composition and bioavailability rate of fruit and vegetable products.In this study,using'Ruiyu'kiwifruit as raw material,the optimal fermentation strain was obtained by comparing the growth ability of 4 different lactic acid bacteria to ferment kiwifruit pulp,the optimal drying agent composition of lyophilized kiwifruit powder fermented by lactic acid bacteria was optimized by orthogonal experiment,and the physiochemical indexes,functional indexes,sensory quality,and microstructure were measured.The results showed that Lactiplantibacillus plantarum(LP2)had the optimal fermentation performance and the highest viable bacteria number after fermentation(2.53 lg(CFU/ml)).The optimal drying agent composition was soluble starch addition 12%,maltodextrin 6%andβ-cyclodextrin 6%.Under these conditions,viable number of strain LP2 of lyophilized kiwifruit powder after fermentation reached 9.40 lg(CFU/g).The physicochemical indexes of lyophilized kiwifruit powder after strain LP2 fermentation were slightly better than those of unfermented fruit powder.Vitamin C content increased by 42.86%,total phenol content and DPPH free radical clearance increased by 9.19%and 11.37%,respectively.Overall sensory quality of the lyophilized kiwifruit powder was significantly improved(P<0.05)and it had a more loose structure.

关 键 词：乳酸菌 猕猴桃果粉 发酵 理化性质 营养品质 感官特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]