一款益生菌高活菌爆爆珠轻甜果酱的研发  

Development of a Probiotic High-Viable Explosive Beads Mildly Sweet Jam

作　　者：陈灏文 潘博 郝思甜 王晶[1] 焦慧冉 王雨苗 王俊国[1] 鄂晶晶[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古 呼和浩特

出　　处：《食品与营养科学》2025年第2期230-239,共10页Hans Journal of Food and Nutrition Science

基　　金：内蒙古自治区大学生创业计划项目202410129034。

摘　　要：苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官评定,确定了活菌爆爆珠轻甜果酱的最佳工艺条件。研究结果显示,黄元帅苹果与花牛苹果的最佳配比为1:1,总糖含量应控制在30%,白砂糖与木糖醇的最佳添加比例为5:1,柠檬酸的添加量为0.5%。高活菌数益生菌爆爆珠的最佳制备条件为海藻酸钠浓度4%、氯化钙浓度3%,爆爆珠在果酱中的添加量为15 g/100g。这些优化条件为提升果酱的感官品质和营养价值提供了重要依据。Apples are rich in various nutrients and offer health benefits such as antioxidant and anti-inflammatory properties. To achieve high-value utilization of apples, this study developed a novel probiotic jam product. The product primarily uses apples as the main ingredient, with sodium alginate encapsulation and Lactobacillus plantarum LIP-1 as key components. Through single-factor and orthogonal experimental designs, combined with sensory evaluation, the optimal process conditions for the production of probiotic explosive beads jam with a mildly sweet flavor were determined. The results indicate that the best ratio of Huangyuanshuai apple to Huaniu apple is 1:1. The total sugar content should be controlled at 30%, and the optimal ratio of white sugar to xylitol is 5:1, with the addition of citric acid at 0.5%. The best preparation conditions for high viable probiotic beads are a sodium alginate concentration of 4% and a calcium chloride concentration of 3%, with an optimal addition level of 15 g/100g of probiotic beads in the jam. These optimized conditions provide an important foundation for improving the sensory quality and nutritional value of the jam.

关 键 词：苹果 果酱 植物乳植杆菌LIP-1 爆爆珠 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程] TS255.43[轻工技术与工程—食品科学与工程]