现代食品科技2024，Vol.40Issue(3)：102-112,11.DOI:10.13982/j.mfst.1673-9078.2024.3.0375
植物乳杆菌发酵三华李果汁工艺优化及贮藏期内品质变化
Process Optimization and Storage Quality Changes of Sanhua Plum Juice Fermented by Lactiplantibacillus plantarum
摘要
Abstract
Lactiplantibacillus plantarum was used to ferment the Sanhua plum juice.The optimal process for Sanhua plum juice fermented by L.plantarum was established by screening the protectant of probiotics and optimizing the fermentation process.On this basis,the fermented Sanhua plum juice was stored at 4℃and 25℃for storage experiments.Results showed that the optimal protectant of probiotics for the Sanhua plum juice fermented by L.plantarum was isomaltose,and its optimal addition amount was 0.50%.The optimal fermentation conditions were as follows:inoculation volume,3%;fermentation temperature,37℃;rotation speed of fermentation,200 r/min.Under these conditions,the number of viable L.plantarum in the fermented Sanhua plum juice could reach 108 CFU/mL,which was significantly higher than that in the fermented Sanhua plum juice before optimization.The number of viable L.plantarum in the fermented Sanhua plum juice stored at different temperatures was 107～108 CFU/mL,which met the requirements of probiotic fermented juice.During storage,L.plantarum could consume malic acid in fermented plum juice to some extent,and metabolize to produce lactic acid and acetic acid.After 28 days of storage at 4℃,the content of soluble solids,content of total phenols,content of total flavonoids,content of total anthocyanins,ABTS+·clearance rates and FRAP of the fermented Sanhua plum juice decreased by 0.20 Brix°,3.71%,1.52%,30.52%,6.22%,and 0.08 g TE/L,respectively.However,the contents of soluble solids and active substances and antioxidant activity were all higher than those of the fermented Sanhua plum juice stored at 25℃.Therefore,in actual production,the Sanhua plum juice fermented by L.plantarum is more suitable for storage at 4℃.The results of this study provided a theoretical basis for industrial production and application of Sanhua plum juice fermented by L.plantarum.关键词
三华李发酵果汁/植物乳杆菌/益生菌保护剂/发酵条件/贮藏Key words
sanhua plum fermented juice/lactiplantibacillus plantarum/probiotic protective agent/fermentation conditions/storage引用本文复制引用
杜晓仪,杨继国,罗文珊,徐玉娟,余元善,李璐..植物乳杆菌发酵三华李果汁工艺优化及贮藏期内品质变化[J].现代食品科技,2024,40(3):102-112,11.基金项目
广东省重点领域研发计划项目(2022B0202050002) （2022B0202050002）
"十四五"广东省农业科技创新十大主攻方向"揭榜挂帅"项目(2022SDZG04) （2022SDZG04）
茂名市科技计划项目(2021S0077) （2021S0077）
广东省现代农业产业技术体系优稀水果创新团队项目(2023KJ116) （2023KJ116）
广东省农业科学院学科团队建设项目(202109TD) （202109TD）
科技创新战略专项资金(高水平农科院建设)-优秀博士项目(R2019YJ-YB3008) （高水平农科院建设）
