浙江农业学报2025，Vol.37Issue(3)：654-666,13.DOI:10.3969/j.issn.1004-1524.20240229
蓝莓与铁皮石斛叶复合乳酸菌发酵饮料工艺优化与品质分析
Process optimization and quality analysis of composite lactic acid bacteria fermented bever-age with blueberries and Dendrobium officinale leaves
摘要
Abstract
To improve the resource utilization of Dendrobium officinale leaves,this study aimed to investigate the effects of lactic acid bacteria fermentation on the quality and flavor components of a blueberry-D.officinale leaf com-posite beverage,with the goal of developing a fermented beverage with unique taste,nutritional value,and health benefits.Using blueberries and D.officinale leaves as the main raw materials and Lactobacillus plantarum as the fer-mentation strain,a composite fermented beverage was prepared.Single-factor and orthogonal experiments were con-ducted to optimize the volume ratio of blueberry juice to D.officinale leaf juice,addition mass fraction of sugar,in-oculation volume fraction of Lactobacillus plantarum,and fermentation time,thereby determining the optimal fermen-tation parameters.The results showed that the optimal fermentation parameters were a blueberry juice to D.officinale leaf juice ratio of 1∶1,addition mass fraction of sugar of 6％,inoculation volume fraction of L.plantarum of 2％,and fermentation time of 48 h.Under these conditions,the fermented beverage exhibited a pleasant sweet-sour taste,with a soluble solid content of 9.47％,total sugar content of 56.28 mg·mL-1,total phenolic content of 1.80 mg·mL-1,anthocyanin content of 13.21 mg·L-1,and a sensory score of 84.50.Compared to the pre-fermentation state,the DPPH,ABTS+,and hydroxyl radical scavenging rates increased by 13.50％,11.00％,and 17.88％,respectively.Additionally,73 volatile flavor compounds were detected,primarily esters,alcohols,aldehydes,and phenols,with higher concentrations of ethyl nonanoate,ethyl acetate,ethyl butyrate,linalool,1-nonanol,2-ethyl-1-hexanol,1-heptanol,and 1-pentanol.Fermentation promoted the conversion of acids to esters,significantly increas-ing the ester content and imparting a fresh,sweet,and smooth taste to the beverage.Lactic acid bacteria fermenta-tion significantly improved the quality and flavor of the blueberry-D.officinale leaf composite beverage,enhancing its antioxidant activity and nutritional value.This study provides a new approach for the deep processing and high-value utilization of agricultural by-products,demonstrating significant application potential.关键词
发酵饮料/工艺优化/风味物质/蓝莓/铁皮石斛叶Key words
fermented beverage/process optimization/flavor substance/blueberry/Dendrobium officinale leaf分类
轻工纺织引用本文复制引用
乔慧茹,房祥军,吴伟杰,刘瑞玲,陈杭君,邓尚贵,沙浩,郜海燕..蓝莓与铁皮石斛叶复合乳酸菌发酵饮料工艺优化与品质分析[J].浙江农业学报,2025,37(3):654-666,13.基金项目
国家重点研发计划(2021YFD2100502-1-2) （2021YFD2100502-1-2）
浙江省重点研发计划(2021C02015) （2021C02015）
浙江省"尖兵""领雁"研发攻关计划(2023C04002) （2023C04002）
浙江省"三农九方"科技协作计划(2024SNJF034) （2024SNJF034）
