乳酸菌发酵香蕉、石斛复合汁的工艺条件优化及挥发性风味物质分析  

Optimization of Fermentation Process of Banana-Dendrobium Officinale Juice by Lactic Acid Bacteria and Analysis of Volatile Flavor Substances

作　　者：王超 刘青飞 黄红艳 WANG Chao;LIU Qing-fei;HUANG Hong-yan(Guangdong Wincom Flavors&Fragrances Co.,Ltd.,Guangzhou 510660,China)

机构地区：[1]广东铭康香精香料有限公司,广东广州510660

出　　处：《饮料工业》2024年第6期5-10,共6页Beverage Industry

摘　　要：目的:为研究乳酸菌发酵香蕉、石斛复合汁的工艺条件及乳酸菌发酵对香蕉、石斛复合汁的挥发性风味物质的影响。方法:采用凝结芽孢杆菌、植物乳杆菌、鼠李糖杆菌3种乳酸菌进行混合发酵,以总酸为评价指标,采用响应面试验优化发酵工艺条件,分析香蕉、石斛复合汁中挥发性风味物质的变化。结果:最佳的发酵工艺为接种量1.9%,发酵温度33.2℃,发酵时间35.7h,在此优化条件下,总酸产量0.982%。GC-MS结果表明,发酵后挥发性风味物质共有8类29种,其中酸类2种,酯类11种,醛类3种,醇类3种,烃类2种,酮类4种,酚类3种,硫化物1种。与未发酵的香蕉、石斛复合汁相比,新增加了醛类和含硫物质,酚类、酸类和酮类物质分别是发酵前的1.8、1.6和3.4倍。结论:乳酸菌发酵后香蕉、石斛复合汁的风味物质更加丰富。Objective:To investigate the fermentation process of banana-Dendrobium officinale juice by lactic acid bacteria and the effect of lactic acid bacteria fermentation on the volatile flavor substances of banana-Dendrobium officinale juice.Method:Bacillus coagulans,Lactobacillus plantarum and rhamnosae were used for mixed fermentation.With total acid as the evaluation index,Response surface experiments were used to optimize the process parameters of the fermentation,analyze the changes of volatile flavor substances in banana-Dendrobium officinale juice.Results:The best fermentation process was the inoculum 1.9%,the fermentation temperature 33.2℃,and the fermentation time 35.7h.Under the optimized conditions,the total acid yield was 0.982%.GC-MS results showed that there were 29 kinds of volatile flavor substances after fermentation.Compared with unfermented banana-Dendrobium officinale juice,Among them,there are 2 acids,11 esters,3 aldehydes,3 alcohols,2 hydrocarbons,4 ketones,3 phenols,and 1 sulfide.Aldehydes and sulfur substances were added,and phenols,acids and ketones were 1.8,1.6 and 3.4 times higher than before fermentation.Conclusion:The flavor of banana-Dendrobium officinale juice was more abundant after lactic acid bacteria fermentation.

关 键 词：乳酸菌 发酵 香蕉 石斛 工艺优化 挥发性风味物质 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]