食品科学技术学报2019，Vol.37Issue(5)：83-90,8.DOI:10.3969/j.issn.2095-6002.2019.05.011
基于微生物发酵的低糖型桑椹精粉制备工艺研究
Study on Preparation of Low-Sugar Mulberry Extract Powder Based on Microbial Fermentation
摘要
Abstract
In order to improve the processing characteristics ( particle size, powder characteristics, color) and maintain the active substances such as deoxynojirimycin( DNJ), total polyphenols, total fla-vonoids and anthocyanins, the low-sugar mulberry extract powder with good nutrition and appearance quality was prepared by microbial fermentation technology. Two kinds of low-sugar mulberry extract powders ( with or without soybean addition ) were prepared by fermentation of mulberry protoplasm through Leuconstoc mesenteroides and Saccharomyces cerevisiae and freeze-drying. The processing charac-teristics and active substance contents of the low-sugar mulberry extract powder were compared with that of the mulberry powder directly crushed by dry mulberry. Compared with mulberry powder, the glucose content, fructose content, water content, water activity, hygroscopicity, bulk density, resting angle and particle size of two kinds of low-sugar mulberry extract powder were significantly decreased after fermenta-tion and freeze-drying, and their processing properties such as color and fluidity were significantly improved. The DNJ content of mulberry powder was 0. 68 mg/g, which was significantly increased to 2. 07 mg/g after fermentation, 1. 39 mg/g after freezing-drying, and 1. 03 mg/g after freezing-drying and addition of soybean. The contents of total polyphenols and total flavonoids were not significantly affected by fermentation, freezing-drying and addition of soybean. The total polyphenols contents of mulberry pow-der, fermented mulberry, freeze-dried fermented mulberry, freeze-dried fermented mulberry with soybean addition were 27. 70, 28. 55, 25. 83, and 25. 85 mg/g, and the contents of total flavonoids were 1. 24, 1. 01, 1. 16 and 1. 30 mg/g, respectively. The content of anthocyanin decreased significantly after fer-mentation, while the content of anthocyanin did not change significantly after freezing-drying and soybean addition. After fermentation and freezing-drying, the processing characteristics of low-sugar mulberry extract powder were improved. The content of DNJ was increased, and the content of anthocyanin was decreased. However the contents of total polyphenols and total flavonoids were not significantly changed.关键词
发酵/冻干/桑椹/加工特性/活性物质Key words
fermentation/freeze-drying/mulberry/processing property/active substance分类
轻工纺织引用本文复制引用
龙晓珊,廖森泰,胡腾根,邹宇晓,李倩,黎尔纳,庞道睿,沈维治..基于微生物发酵的低糖型桑椹精粉制备工艺研究[J].食品科学技术学报,2019,37(5):83-90,8.基金项目
公益性行业(农业)科研专项( 201403064 ) （农业）
现代农业产业技术体系建设专项( CARS-18 ) （ CARS-18 ）
广东省科技计划项目(2015A030302049 （）
2017B020207006) （）
广东省现代农业产业技术体系创新团队资助项目(2016LM1087 （）
2016LM2151) （）
广州市产学研协同创新联盟专题资助项目(201604046016) （201604046016）
广东省农业科学院学科团队建设资助项目(201607TD) （201607TD）
中山市科技计划项目(2016A1033). （2016A1033）
