乳酸菌发酵枸杞过程中理化指标及风味物质的变化
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摘要
本文以保加利亚乳杆菌与嗜热链球菌组合发酵枸杞,研究其最佳发酵工艺条件,并分析了发酵过程中理化指标及风味物质成分的变化。以发酵后产品的感官评分为指标,确定了乳酸菌发酵枸杞的最佳工艺参数为:以保加利亚乳酸菌与嗜热链球菌(1∶1)组合发酵,料液比8∶1 g/100 mL、接种量4%、发酵时间24 h,此时成品的感官评分81分。乳酸菌发酵枸杞过程中可滴定酸逐渐上升,pH及还原糖含量不断下降,活菌数、可溶性固形物含量、可溶性蛋白含量呈先升后降的趋势。利用固相微萃取-气质联用的技术从发酵后的枸杞液中分离出63种挥发物质,主要包括12种酯类、16种醛类、15种酮类、13种醇类、4种酸类、3种芳香杂环类,其中新增加了41种挥发性物质。发酵24 h后,醛类、酮类挥发性风味物质的相对含量呈降低趋势,酯类、酸类及芳香杂环类挥发性风味物质的相对含量呈增加趋势。
In this experiment,the optimum fermentation conditions of Lycium barbarum by Lactobacillus bulgaricus and Streptococcus thermophilus were studied,and the changes of physicochemical indexes and the flavor components in the fermentation process were analyzed. Based on the sensory score of fermented products,the optimum technological parameters for fermentation of Lycium barbarum by lactic acid bacteria were determined as follows:A combination of Lactobacillus bulgaricus and Streptococcus thermophilus 1∶1,a ratio of material to water of 8∶1 g/100 mL,an inoculation amount of 4%,and fermentation time 24 h. The sensory score of the fermentation broth under the fermentation conditions was 81 scores. During the fermentation of Lycium barbarum by lactic acid bacteria,the titratable acid increased gradually,the pH value and reducing sugar content decreased continuously,and the number of viable bacteria,soluble solid content and soluble protein content increased first and then decreased. 63 kinds of volatile substances were separated from the fermented Lycium barbarum liquid using solid-phase microextraction and gas chromatography-mass spectrometry,including 12 esters,16 aldehydes,15 ketones,13 alcohols,4 acids,and 3 aromatic heterocycles. Among them,41 new flavor substances had been produced. After 24 h of fermentation,the relative content of flavor substances of aldehydes,ketones decreased,and the relative content of flavor substances of esters,acids and aromatic heterocycles increased.
In this experiment,the optimum fermentation conditions of Lycium barbarum by Lactobacillus bulgaricus and Streptococcus thermophilus were studied,and the changes of physicochemical indexes and the flavor components in the fermentation process were analyzed. Based on the sensory score of fermented products,the optimum technological parameters for fermentation of Lycium barbarum by lactic acid bacteria were determined as follows:A combination of Lactobacillus bulgaricus and Streptococcus thermophilus 1∶1,a ratio of material to water of 8∶1 g/100 mL,an inoculation amount of 4%,and fermentation time 24 h. The sensory score of the fermentation broth under the fermentation conditions was 81 scores. During the fermentation of Lycium barbarum by lactic acid bacteria,the titratable acid increased gradually,the pH value and reducing sugar content decreased continuously,and the number of viable bacteria,soluble solid content and soluble protein content increased first and then decreased. 63 kinds of volatile substances were separated from the fermented Lycium barbarum liquid using solid-phase microextraction and gas chromatography-mass spectrometry,including 12 esters,16 aldehydes,15 ketones,13 alcohols,4 acids,and 3 aromatic heterocycles. Among them,41 new flavor substances had been produced. After 24 h of fermentation,the relative content of flavor substances of aldehydes,ketones decreased,and the relative content of flavor substances of esters,acids and aromatic heterocycles increased.
引文
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[14]Dongmo S N,Procopio S,Sacher B,et al.Flavor of lactic acid fermented malt based beverages:Current status and perspectives[J].Trends in Food Science & Technology,2016,54:37-51.
[15]吴文惠,包斌,吴太平.活性乳酸菌饮料的研究[J].内蒙古农牧学院学报,1995(1):54-60.
[2]Yahara S,Shigeyama C,Ura T,et al.Cyclic peptides,acyclic diterpene glycosides and other compounds from Lycium chinense Mill[J].Chemical and Pharmaceutical Bulletin,2008,41(4):703-709.
[3]蒋兰,杨毅,江荣高.枸杞的药理作用及其加工现状[J].食品工业科技,2018,39(14):330-334.
[4]辛玲,郭本恒,吴正钧.3株乳杆菌在模拟消化环境中存活性能的研究[J].中国乳品工业,2005,33(5):15-17.
[5]阎淳泰,张春祥,梁运祥.枸杞乳酸发酵饮料和枸杞乳酸菌制剂的研制[J].中国酿造,2000,19(3):16-21.
[6]郭红转.枸杞发酵乳饮料的研制[J].食品工程,2003(4):24-25.
[7]干信,张远祥.枸杞茶发酵饮料的研制[J].现代商贸工业,1998(7):42-43.
[8]国家质量监督检验检疫总局.GB4789.35-2016.食品微生物学检验[S].北京:中国标准出版社,2016.
[9]林晓姿,梁璋成,魏巍.益生菌豆乳发酵剂的筛选[J].中国乳业工业,2011,39(8):11-15.
[10]周利均,周淑平,韩峰.DNS比色法测定烟草中的糖分含量[J].贵州农业科学,1998,25(6):41-43.
[11]罗群.考马斯亮蓝法快速测定菜籽粕中可溶性蛋白质的含量[J].成都大学学报:自然科学版,2014,33(2):125-126.
[12]刘聪慧,刘敏,韩育梅.马铃薯乳酸菌饮料发酵菌种研究[J].食品科技,2016(8):14-18.
[13]文伟,张名位,刘磊,等.乳酸菌发酵对脱脂米糠中糖和酚类物质含量的影响[J].现代食品科技,2016,32(2):137-141.
[14]Dongmo S N,Procopio S,Sacher B,et al.Flavor of lactic acid fermented malt based beverages:Current status and perspectives[J].Trends in Food Science & Technology,2016,54:37-51.
[15]吴文惠,包斌,吴太平.活性乳酸菌饮料的研究[J].内蒙古农牧学院学报,1995(1):54-60.
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