包装与食品机械2024，Vol.42Issue(4)：8-13,6.DOI:10.3969/j.issn.1005-1295.2024.04.002
植物乳杆菌发酵沙棘饮料的研制及其品质评价
Development and quality evaluation of sea-buckthorn drink fermented by Lactobacillus plantarum
摘要
Abstract
In order to explore the optimal process conditions for Hippophae rhamnoides drink fermented by Lactobacillus plantarum,seabuckthorn puree was used as fermentation materials and the number of viable bacteria and sensory evaluation were taken as indexes,which were optimized by single factor and response surface optimization test.The physicochemical and sensory quality of the fermented beverage after optimization were determined.The results show that the optimal fermentation process parameters for Hippophae rhamnoides drink fermented by Lactobacillus plantarum are 37 ℃ fermentation temperature,2％ inoculation amount and 18h fermentation time.The viable count of the Hippophae rhamnoides drink obtained according to this process is 8.79 lg(CFU/mL),and the sensory score is 93 points,total sugar content is 2.62 g/(100 mL),the total acid content is 2.17 g/L.The scavenging capacity of DPPH is increased from 45％ to 81％,the total antioxidant capacity is 1.92 times of that before fermentation.The research results can provide reference for the development of sea buckthorn industry.关键词
植物乳杆菌/沙棘饮料/品质/发酵/正交试验Key words
Lactobacillus plantarum/sea buckthorn drink/quality/fermentation/orthogonal test分类
轻工业引用本文复制引用
沈艾彬,姜继元,丁俊杰,贾文婷,张凯旋,刘皓玥,李宇辉..植物乳杆菌发酵沙棘饮料的研制及其品质评价[J].包装与食品机械,2024,42(4):8-13,6.基金项目
新疆建设兵团农业科技创新工程项目(NCG2023010) （NCG2023010）
