中国食品添加剂2024，Vol.35Issue(4)：183-191,9.DOI:10.19804/j.issn1006-2513.2024.4.022
不同底物基质对南酸枣发酵饮料品质的影响
Effects of different substrates on the quality of fermented Choerospondias axillaris beverage
摘要
Abstract
In order to obtain a substrate formula with high nutritional content and good taste,Choerospondias axillaris paste was used as the raw material,and composite lactic acid bacteria(Lactobacillus acidophilus+Lactobacillus plantarum)were added for fermentation of Choerospondias axillaris paste.Based on single factor experiments,the optimal substrate ratio was determined through orthogonal optimization experiments.By comparing the differences in nitrogen source,carbon source,carbon nitrogen ratio,and solid-liquid ratio,the optimal fermentation substrate was selected using physicochemical(pH value,total acid,soluble solids),functional components(total phenols,total flavonoids,Vc),and sensory score as indicators.The optimal formula for the fermented beverage of Choerospondias axillaris was determined as follows:nitrogen source skim milk powder,carbon source brown sugar,nitrogen source addition of 1.2%,and solid-liquid ratio(w/v)of 4∶5.Under these conditions,the sensory score of the fermented beverage of Choerospondias axillaris was 94.00,with a total phenolic content of 2.15 mg/mL,flavonoid content of 0.63 mg/mL,and Vc content of 2.98 mg/100g.The nutrient content of the fermented beverage of Choerospondias axillar was high and the taste was dense and delicate,with strong aroma of Choerospondias axillaris,moderate acidity and sweetness,and a bright color.This study provides technical reference for the development of Choerospondias axillaris products and the industrial production of plant-based lactic acid bacteria beverages.关键词
南酸枣/饮料/发酵基质/碳源/氮源Key words
Choerospondias axillaris/beverage/fermentation substrate/carbon source/nitrogen source分类
轻工纺织引用本文复制引用
叶阳,李若熙,张楠,罗小丹,吉古冉巧,钟世荣,王洋..不同底物基质对南酸枣发酵饮料品质的影响[J].中国食品添加剂,2024,35(4):183-191,9.基金项目
四川省科技厅重点研发项目(2021YFN0023). （2021YFN0023）
