基于添加复合益生菌建立高效桂花蜜糖制备体系  

Establishment of an Efficient Osmanthus Syrup Preparation System Based on the Addition of Complex Probiotics

作　　者：李瑛玉 蒲仕明[1,2] 刘艳娇 李华桂 徐世三 吴琼 LI Yingyu;PU Shiming;LIU Yanjiao;LI Huagui;XU Shisan;WU Qiong(College of Life Sciences,Guangxi Normal University,Guilin 541004,Guangxi,China;Guangxi Universities Key Laboratory of Stem Cell and Biopharmaceutical Technology,Guilin 541004,Guangxi,China;Guilin Suncome Food Co.,Ltd.,Guilin 541001,Guangxi,China;Research Center for Biomedical Sciences,Guangxi Normal University,Guilin 541004,Guangxi,China)

机构地区：[1]广西师范大学生命科学学院,广西桂林541004 [2]广西高校干细胞与医药生物技术重点实验室,广西桂林541004 [3]桂林市顺昌食品有限公司,广西桂林541001 [4]广西师范大学生物医学研究中心,广西桂林541004

出　　处：《食品研究与开发》2025年第8期151-157,共7页Food Research and Development

基　　金：广西重点研发计划项目(桂科AB21196023)。

摘　　要：研究添加传统陈年桂花蜜糖中优势复合益生菌提高桂花蜜糖制备效率。将桂花、蜂蜜、蔗糖按一定比例混合,制作桂花蜜糖,并在不同糖渍时间检测桂花蜜糖香气成分、微生物菌群形成,探索最佳桂花蜜糖形成时间与微生物成分。通过添加陈年桂花蜜糖中优势复合益生菌,建立基于复合益生菌添加的高效桂花蜜糖制备体系。结果表明:不同糖渍时间的桂花蜜糖均能较好地保持桂花花型、花色、香气感官与香气成分丰度,其中糖渍1.5年的桂花蜜糖香气感官与香气成分在糖基质中达到峰值;在糖渍1.5年时的桂花蜜糖中优势菌群的地位和作用最大,包含罗尔斯通氏菌、双歧杆菌等4种核心益生菌。通过添加复合益生菌制备的桂花蜜糖,在糖渍0.5年时能有效地增加糖基质中香气感官与香气成分丰度。总之,传统桂花蜜糖在糖渍1.5年时品质最佳,添加复合益生菌制备的桂花蜜糖能缩短桂花蜜制备时间。This study investigated the enhancement of osmanthus honey preparation efficiency by incorporat⁃ ing dominant composite probiotics derived from traditional aged osmanthus honey. Osmanthus flowers,honey, and sucrose were mixed in specific proportions to prepare osmanthus honey,which was then subjected to differ⁃ ent sugaring durations to analyze aroma components,microbial community formation,and determine the opti⁃ mal preparation time and microbial composition. A high⁃efficiency osmanthus honey preparation system was es⁃ tablished by adding dominant composite probiotics from aged osmanthus honey. Results indicated that osman⁃ thus honey samples across varying sugaring durations effectively retained floral morphology,color,aroma sen⁃ sory attributes,and component abundance. The 1.5⁃year sugaring duration yielded peak aroma sensory attri⁃ butes and aroma component abundance in the sugar matrix. Furthermore,the 1.5⁃year sugaring period exhib⁃ ited the most significant dominance and functional contributions from core probiotics,including Ralstonia spp., Bifidobacterium spp.,and two other key strains. Notably,osmanthus honey prepared with added composite pro⁃ biotics achieved comparable aroma sensory attributes and component abundance within only 0.5 years of sugar⁃ ing. In conclusion,traditional osmanthus honey achieves optimal quality after 1.5 years of sugaring,while supplementation with composite probiotics significantly shortens the preparation time without compromising quality.

关 键 词：桂花蜜糖 复合益生菌 食品发酵 桂花 16S rRNA 

分 类 号：TS201.3[轻工技术与工程—食品科学]