红树莓果实发酵工艺优化及营养成分与抗氧化功能评价  

Optimization of Fermentation Technology of Red Raspberry Fruit and Evaluation of Nutritional Components and Antioxidant Functions

作　　者：马佳正 童雨竹 孙芳芳 张瑞瑞 张灵燕 马松梅 MA Jiazheng;TONG Yuzhu;SUN Fangfang;ZHANG Ruirui;ZHANG Lingyan;MA Songmei(College of Science,Shihezi University,Shihezi 832003,China;School of Food Science and Technology,Shihezi University,Shihezi 832003,China;Shihezi Garden Dairy Limited Company,Shihezi 832003,China)

机构地区：[1]石河子大学理学院,新疆石河子832003 [2]石河子大学食品学院,新疆石河子832003 [3]石河子花园乳业有限公司,新疆石河子832003

出　　处：《食品科技》2024年第11期118-124,共7页Food Science and Technology

基　　金：新疆兵团重点领域科技攻关计划项目(2022AB004)。

摘　　要：以新疆玛纳斯河流域种植产区的红树莓果实为原料,以植物乳杆菌(Lactobacillus plantarum)、副干酪乳杆菌(Lactobacillus paracasei)、嗜酸乳杆菌(Lactobacillus acidophilus)3种混合菌株为发酵菌种,制备红树莓功能性发酵果酱。在单因素试验的基础上,通过正交试验优化红树莓果酱的发酵工艺,并对果实和优化后的发酵果酱进行营养成分与抗氧化功能性评价。结果表明,红树莓果酱最优发酵条件为发酵时间80 h、发酵温度39℃、糖添加量17%。在此条件下制得的发酵果酱维生素C含量207.04μg/g、可溶性固形物含量34.76%、总氨基酸含量为9.12 mg/g、总酚含量25.92 mg/g、总黄酮含量3.13 mg/g、鞣花酸含量13.17 mg/g,感官评分88分;果酱1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除率和铁离子还原能力(Ferric ion reducing antioxidant power,FRAP)分别为67.36%、59.27%和5.68μmol/mL,均显著高于其原果果浆。经发酵后的红树莓果酱营养成分与抗氧化品质均显著提升,产品微生物检测合格,进一步丰富了果酱产品的功能性。Red raspberry fruits from the planting areas of the Manas river basin in Xinjiang were used as raw materials,and three mixed strains of Lactobacillus plantarum,Lactobacillus paracasei,and Lactobacillus acidophilus were used as fermentation strains to prepare red raspberry functional fermented jam.Based on single-factor experiments,the fermentation process of red raspberry jam was optimized through or thogonal experiments,and the nutritional components and antioxidant functions of the fruit and the optimized fermented jam were evaluated.The results showed that the optimal fermentation conditions of red raspberry jam were as follows:fermentation time 80 h,fermentation temperature 39℃,sugar addition 17%.Under these conditions,the vitamin C content of fermented jam was 207.04μg/g,the soluble solids content was 34.76%,the total amino acid content was 9.12 mg/g,the total phenol content was 25.92 mg/g,the total flavonoid content was 3.13 mg/g,the ellagic acid content was 13.17 mg/g,and the sensory score was 88 points.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation clearence rate and ferric ion reducing antioxidant power(FRAP)of jam were 67.36%,59.27%and 5.68μmol/mL,respectively,which were significantly higher than those of the original fruit pulp.After fermentation,the nutritional components and antioxidant quality of red raspberry jam were significantly improved,and the microbial detection of the product was qualified,which further enriched the functionality of the jam product.

关 键 词：红树莓果酱 混合菌种 发酵工艺优化 营养成分 抗氧化功能性评价 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]