乳酸菌发酵对米乳品质、风味和抗氧化活性的影响  

Effect of Lactic Acid Bacteria Fermentation on Quality,Flavour and Antioxidant Activity of Rice Milk

作　　者：高小妹 隋勇[1] 祝振洲[2] 李书艺[2] 周雷[1,2] 施建斌 熊添[1] 蔡芳 梅新[1] GAO Xiaomei;SUI Yong;ZHU Zhenzhou;LI Shuyi;ZHOU Lei;SHI Jianbin;XIONG Tian;CAI Fang;MEI Xin(Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University/National R&D Center for Se-rich Agricultural Products Processing Technology/Hubei Engineering Technology Research Center for Deep Processing of Green Se-rich Agricultural Products,Wuhan 430023,China)

机构地区：[1]农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]武汉轻工大学硒科学与工程现代产业学院/国家富硒农产品加工技术研发专业中心/湖北省绿色富硒农产品精深加工工程技术研究中心,湖北武汉430023

出　　处：《食品工业科技》2025年第4期127-135,共9页Science and Technology of Food Industry

基　　金：湖北省科技计划项目(2023BBB101);湖北省农业科学院粮食作物研究所自主创新项目(2022ZZCX005)。

摘　　要：为了探究乳酸菌发酵对米乳品质、风味及抗氧化活性的影响,本研究以黑米、红米和糙米为原料,以乳粉和蔗糖为辅料,添加直投式乳酸菌发酵剂制成发酵型米乳。并以相同条件下不添加发酵剂制成的非发酵型米乳为对照,比较分析6种米乳的稳定性、蛋白质含量、还原糖含量、总酚含量、DPPH和ABTS+自由基清除活性以及挥发性风味物质的差异。结果显示,乳酸菌发酵显著(P<0.05)提高了米乳的酸度、蛋白质含量、总酚含量、抗氧化活性,降低了米乳的pH、可溶性固形物和还原糖含量,对离心沉淀率无显著影响。气相色谱-质谱联用仪和电子鼻分析结果显示,与对照组相比,乳酸菌发酵后米乳中风味物质的种类和含量显著提高,正己醇、苯甲醛等米乳的主要香气成分含量分别增加了0.23%~2.42%、0.11%~0.72%。乳酸菌发酵后的米乳具有特有的发酵风味。研究结果可为深入认识乳酸菌发酵对米乳品质、风味和抗氧化活性的影响及发酵谷物饮料的开发提供一定的理论依据。In order to explore the effects of lactic acid bacteria fermentation on the quality,flavour and antioxidant activity of rice milk,different rice varieties(black rice,red rice and brown rice),auxiliary ingredients(milk powder and sucrose)and lactic acid bacteria were used to produce rice milk in this study.The stability,protein content,reducing sugar content,total phenolic content,DPPH·and ABTS+·scavenging activity,and volatile flavor compounds of fermented and nonfermented rice milk were evaluated.The results showed that the acidity,protein content,total phenolic content and antioxidant activity of rice milk increased significantly after fermentation by lactic acid bacteria,while the pH,soluble solids and reducing sugar content decreased significantly(P<0.05),and the centrifugal precipitation rate did not change significantly.The results of gas chromatography-mass spectrometry(GC-MS)and electronic nose(E-nose)analyses showed that the types and contents of flavouring substances were significantly higher in the rice milk fermented by lactic acid bacteria compared to the control.The contents of n-hexanol and benzaldehyde,which were the main aroma components of rice milk increased by 0.23%~2.42%and 0.11%~0.72%,respectively.And the rice milk fermented by lactic acid bacteria had a unique fermented flavour.The results of this study could provide a theoretical basis for the in-depth understanding of the effects of lactic acid bacteria fermentation on the quality,antioxidant activity and volatile flavour substances of rice milk.

关 键 词：米乳 乳酸菌发酵 营养 风味 抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]