花生学报2023，Vol.52Issue(4)：101-110,10.DOI:10.14001/j.issn.1002-4093.2023.04.012
乳酸菌发酵花生红衣饮料研究
Study on the Fermentation Technology of Peanut Red Skin Beverage with Lactic Acid Bacteria
摘要
Abstract
Peanut red skin is rich in proanthocyanidin and other beneficial ingredients,but it tastes bitter,which limits its application in food.The peanut red skin can significantly reduce its astringency through fermentation by lactic acid bacteria.The fermented peanut red skin beverage is rich in proan-thocyanidin,probiotics and other beneficial ingredients,with palatability of sweet and sour,elimina-tion of astringency,and is unique in flavor.The lactic acid bacteria were used to ferment peanut red skin extract in this experiment,and optimized fermentation process conditions were determined through single factor experiments and response surface methodology.The experimental results showed that the optimal fermentation conditions were material to liquid ratio as 1∶130,lactic acid bac-teria addition as 0.79％,white sugar addition as 11.0％,pH value as 6.32±0.04,and fermentation time as 8.4 hours,sensory score of the fermentation broth as 97.00±0.76.This study was the first to use lactic acid bacteria to ferment peanut red skin beverage,which provided technical support for im-proving the utilization rate of peanut red skin and expanding its application range.关键词
花生红衣/乳酸菌/发酵/饮料/原花青素Key words
peanut red skin/lactic acid bacteria/fermentation/beverage/proanthocyanidin分类
轻工纺织引用本文复制引用
张初署,周海翔,唐月异,曹世宁,王冕,陈静,于强,杨珍,张建成..乳酸菌发酵花生红衣饮料研究[J].花生学报,2023,52(4):101-110,10.基金项目
山东省农业科学院农业科技创新工程(CXGC2023A39) （CXGC2023A39）
省重点研发计划(乡村振兴科技创新)项目(2022TZXD0031) （乡村振兴科技创新）
山东省自然基金面上项目(ZR2021MC040) （ZR2021MC040）
山东省中央引导地方科技发展资金项目(YDZX2022131) （YDZX2022131）
