山药益生菌饮料的研制及其货架期预测  

Development and shelf-life prediction of Dioscorea polystachya probiotic beverage

作　　者：罗康菁 文绍聪 张豆豆 狄建兵[1,2] LUO Kang-Jing;WEN Shao-Cong;ZHANG Dou-Dou;DI Jian-Bing(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Provincial Innovation Center for Fruit and Vegetable Storage,Preservation and Processing Technology,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,晋中030801 [2]山西省果蔬贮藏保鲜与加工技术创新中心,晋中030801

出　　处：《食品安全质量检测学报》2025年第6期199-207,共9页Journal of Food Safety and Quality

基　　金：山西省重点研发计划项目(202102140601017)。

摘　　要：目的 研制山药益生菌饮料并评估其货架期。方法 以山药为原料,pH、活菌数和感官评价为指标,筛选出适合发酵山药饮料的菌种,并通过正交试验优化发酵工艺,研究不同温度(4、25、35℃)下贮藏30 d饮料活菌数、感官品质、可溶性固形物、pH和总酚含量的变化,根据Arrhenius方程和一级动力学反应建立货架期模型,通过此模型对山药益生菌饮料的货架期进行预测。结果 植物乳杆菌、嗜热链球菌和保加利亚乳杆菌为发酵菌种且3者比例为1:2:2;发酵条件为蔗糖添加量4.5%、接种量4%、发酵时间48 h、发酵温度33℃。在4℃贮藏下饮料具有更好的稳定性,基于化学动力学模型预测在4℃条件下山药益生菌饮料的货架期为37 d。结论 通过优化发酵工艺并建立货架期预测模型,本研究为山药益生菌饮料的生产和贮藏提供了理论依据和技术支持,且在低温贮藏下的饮料能够保持较长时间的良好品质。Objective To develop a Dioscorea polystachya-based probiotic beverage and assess its shelf life.Methods Using Dioscorea polystachya as the raw material,pH,viable cell count,and sensory evaluation were selected as indicators to screen suitable fermentation strains.The fermentation process was optimized through orthogonal experiments.The changes in viable cell count,sensory quality,soluble solids,pH,and total phenolic content of the beverage were studied during 30 days of storage at different temperatures(4,25,35°C).A shelf life model was established based on the Arrhenius equation and first-order kinetic reaction,which was then used to predict the shelf life of the Dioscorea polystachya probiotic beverage.Results Lactobacillus plantarum,Streptococcus thermophilus and Lactobacillus bulgaricus were selected as the fermentation strains, with a ratio of 1:2:2. The optimal fermentation conditions were 4.5% sucrose, 4% inoculum, 48 hours fermentation time, and a fermentation temperature of 33 °C. The beverage stored at 4 °C showed better stability. The chemical kinetics model predicted the shelf life of the Dioscorea polystachya probiotic beverage to be 37 days under 4 °C storage conditions. Conclusion By optimizing the fermentation process and establishing a shelf life prediction model, this study provides theoretical and technical support for the production and storage of Dioscorea polystachya probiotic beverages, which can maintain good quality for an extended period under low-temperature storage conditions.

关 键 词：山药 益生菌发酵 贮藏特性 货架期预测 

分 类 号：TS2[轻工技术与工程—食品科学与工程]