食品与机械2023，Vol.39Issue(11)：198-203,6.DOI:10.13652/j.spjx.1003.5788.2023.80974
植物乳杆菌发酵桑葚酵素工艺优化及质量评价
Optimization of fermentation process and quality evaluation of Mulberry Jiaosu from Lactobacillus plantarum
摘要
Abstract
Objective:To solve the problem of difficult preservation of fresh Mulberry,fresh Mulberry is fermented by Lactobacillus plantarum to produce Mulberry Jiaosu.Methods:Using fresh Mulberry juice as the raw material,Lactobacillus plantarum as strain and total phenol as index,the fermentation process of Mulberry Jiaosu was optimized by single factor test and response surface test.Results:The optimized fermentation conditions were as follows:fermentation time was 40 h,fermentation temperature was 32 ℃,inoculation amount was 25％,and the total phenol content of Mulberry Jiaosu was(43.48±0.67)μg/mL,which was 1.62 times that of non-fermented Mulberry juice.Conclusion:The quality evaluation results showed that the Mulberry Jiaosu had purple red color,uniform color,strong mulberry fruit aroma and fermentation aroma,no peculiar smell,soft sour taste,good flavor,lustre,no impurities and precipitation.The indexes of the Mulberry Jiaosu meet the relevant national standards.关键词
桑葚/植物乳杆菌/桑葚酵素/总酚Key words
Mulberry/Lactobacillus plantarum/Mulberry Jiaosu/total phenol引用本文复制引用
吴德光,邓学聪,胡智慧,周英彪..植物乳杆菌发酵桑葚酵素工艺优化及质量评价[J].食品与机械,2023,39(11):198-203,6.基金项目
遵义市科学计划项目(编号:遵市科合HZ字[2021]334号) （编号:遵市科合HZ字[2021]334号）
贵州省科技计划项目(编号:黔科合基础-ZK[2022]一般538) （编号:黔科合基础-ZK[2022]一般538）
茅台学院高层次人才科研启动经费项目(编号:mygccrc[2022]037) （编号:mygccrc[2022]037）
