芸豆-蓝靛果复合发酵液制备工艺优化及其抗氧化活性  

Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid

作　　者：王佳 丁方莉 安宇[1] 曾雪莹 张智慧 李思楠 徐开媛 周芳 王颖[1,3] 张璐 徐炳政 孙泽堃 WANG Jia;DING Fangli;AN Yu;ZENG Xueying;ZHANG Zhihui;LI Sinan;XU Kaiyuan;ZHOU Fang;WANG Ying;ZHANG Lu;XU Bingzheng;SUN Zekun(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease,Beijing 100015,China;National Coarse Cereals Engineering Center,Daqing 163319,China;Qingdao Langyatai Co.,Ltd.,Qingdao 266400,China;Tianjin Hua Testing International Group Co.,Ltd.,Tianjin 300300,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]中国食品发酵工业研究院有限公司,功能主食创制与慢病营养干预北京市重点实验室,北京100015 [3]国家杂粮工程技术中心,黑龙江大庆163319 [4]青岛琅琊台集团股份有限公司,山东青岛266400 [5]天津华测检测认证有限公司,天津300300

出　　处：《食品工业科技》2025年第3期222-231,共10页Science and Technology of Food Industry

基　　金：黑龙江省省属高等学校基本科研业务费科研项目“杂粮主食化食品生产关键技术与高附加值产品开发”(ZDZX202106);黑龙江省“杂粮生产与加工”优势特色学科资助项目(黑教联[2018]4号)。

摘　　要：为提高杂粮与小浆果的利用度,研究复配乳酸菌发酵芸豆-蓝靛果复合汁制备发酵液并优化其工艺参数。选取四种乳酸菌对芸豆-蓝靛果复合汁接种发酵,以活菌数为指标筛选复配乳酸菌后,进行单因素实验及响应面优化试验确定复合发酵液的工艺参数,并对其理化性质、生物活性及抗氧化能力进行检测。结果表明,筛选得到复配乳酸菌L1:L2等比例复配接种芸豆-蓝靛果复合汁,优化得到的复合发酵液的最优工艺参数为原料复配比例1:1、初始pH5.0、接种量2%、发酵温度34℃,此条件下复合发酵液的活菌数为9.89 lg CFU/mL。经检测,复合发酵液中总酚及黄酮含量均在16 h达到最高,分别为2204.96μg/mL和701.09μg/mL。抗氧化实验表明,在发酵过程中芸豆-蓝靛果复合汁的DPPH自由基清除率及ABTS+自由基清除率呈现先上升后缓慢下降的趋势,最高清除值为98.23%和93.77%,最优条件制备的芸豆-蓝靛果复合发酵液抗氧化能力较强。In order to improve the utilization value of grains and small berries,the fermentation liquid of kidney bean and haskap was prepared by compound lactic acid bacteria and the fermentation parameters were optimized.Specifically,four kinds of lactic acid bacteria were selected to inoculate and ferment the composition liquid of kidney bean and haskap.After screening the compound lactic acid bacteria based on the number of live bacterial count as the index,the process parameters of the composite fermentation liquid were determined using single factor test and response surface optimization test,as well as its physical and chemical properties,biological activity and antioxidant capacity were evaluated.The compound lactic acid bacteria L1:L2 was selected and inoculated in the composition liquid of kidney bean and haskap.The optimal process parameters of the composite fermentation liquid were a compounding ratio of 1:1,an initial pH of 5.0,an inoculation amount of 2%,and a fermentation temperature at 34℃.Under these conditions,the live bacterial count in the composite fermentation liquid was 9.89 lg CFU/mL.The maximum values of total phenol and flavonoid reached at 16 h during fermentation,which were 2204.96μg/mL and 701.09μg/mL,respectively.The antioxidant experiments showed that the DPPH and ABTS+free radical scavenging rates of composite fermentation liquid initially increased and then decreased slowly,with the highest scavenging values of 98.23%and 93.77%,respectively.The optimal process parameters resulted in a strong antioxidant capacity in the composite fermentation liquid of kidney bean and haskap.

关 键 词：芸豆 蓝靛果 乳酸菌 工艺优化 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]