核桃乳酸菌发酵饮料的工艺研究
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摘要
传统的乳酸菌发酵类饮品主要是以牛乳为原料。与牛乳动物蛋白相比,我国植物蛋白资源更加丰富,且与之在氨基酸组成上具有互补作用。以植物蛋白代替动物蛋白生产乳酸菌发酵饮料具有广阔的市场前景。
本研究旨在以核桃榨油后的副产物核桃粕为蛋白原料开发一种植物蛋白发酵饮料。根据理化指标、微生物指标和感官指标,研究不同工艺条件对桃乳酸菌发酵饮料品质的影响,优化工艺条件,并检测最优工艺制备的核桃乳酸菌发酵饮料的抗氧化活性。主要结果如下：
1、核桃乳发酵原液的制备：打浆前核桃粕于95℃水中热烫4min后核桃乳的感官状态最佳；核桃粕打浆料水比为1：10时,核桃乳的感官状态最佳；80℃下核桃蛋白质溶出率最高,为最佳打浆温度。
2、菌种的驯化：乳酸菌经渐进驯化法驯化培养后,在纯核桃乳中的产酸能力和生长情况都得到了改善。驯化至第9代时,产酸量达到69°T,比驯化前提高了50%活菌数达到2.9×107个/mL,比驯化前约提高17倍。
3、核桃乳的稳定性研究：65℃,25min的杀菌条件下,核桃乳的风味和颜色都比较适宜,稳定性较高,为最佳的杀菌条件；与CMC-Na、卡拉胶相比蔗糖酯对核桃乳具有稳定作用,适宜添加量为0.3%。
4、发酵工艺的研究：以酸度和乳酸菌活菌数为指标综合考虑感官状态,研究接种量、发酵温度、发酵时间、蔗糖添加量4个因素对发酵核桃乳品质的影响,并在单因素试验的基础上进行正交优化,得到优化工艺：接种量3%,发酵温度37℃,发酵时间10h,蔗糖添加量5%。
5、抗氧化活性研究：最优工艺下得到的核桃乳酸菌发酵饮料(C=0.988g/mL)具有明显的抗氧化活性,且抗氧化能力与其稀释浓度呈线性关系,DPPH清除率、OH·清除率和总抗氧化能力分别相当于浓度为0.463mg/mL、6.32mg/mL和0.212mg/mL的抗坏血酸溶液。
The traditional lactobacillus fermentation drinks are generally based on milk as a raw material. Plant protein resources are more abundant than animal proteins such as milk in China, and have a complementary role in the amino acid composition. It is important to develop plant protein processing and utilization in China for solving the lack of milk resources and improving diet structure.
The purpose of this study was to use walnut residue as high quality plant protein resources, combined with the advantages of lactic acid bacteria fermentation, comprehensively considering the physical and chemical index, microbiology index and sensory quality of the products, to obtain the optimal processing conditions and formula for the preparation of walnut lactobacillus fermentation drinks. The main results were as follows:
1. Preparation of raw fermentation solution of walnut: The walnut residue was dipped into95℃hot water for4min before beating, to protect the color effectively. When beating the walnut residue in80℃, the walnut protein dissolution rate was the highest. A solid-liquid ratio of1:10could contribute to the best sensory quality.
2. Domestication of strains:strains were domesticated by choosing the gradual domestication method. After the raw walnut solution were fermented by domesticated strains, the acidity reached up to69°T, increased by50percent than before and the viable count reached up to2.9×10'/mL, an increase of about17times more than before. Sensory quality was also improved significantly.
3. Stability research:Considering the centrifugal sedimentation rate and the sensory quality as the inspection object, the optimal sterilization condition was sterilization temperature of65℃and sterilization time of25min. Compared with the CMC-Na and AGAR, sucrose ester had positive influence on the stability and the suitable adding amount was0.3%.
4. Fermentation process research: Based on the orthogonal experiment the optimal fermentation process condition was at an inoculated quantity of3%, fermentation temperature of37℃fermentation time of10h, and sucrose adding amount of5%.
5. Antioxidant activity research:walnut lactobacillus fermentation drinks (C=0.988g/mL) from the optimal technology had obvious antioxidant activities. The DPPH· scavenging rate, OH· scavenging rate and total antioxidant ability were respectively equivalent to those of0.463mg/mL,5.4mg/mL and0.212mg/mL ascorbic acid solution.
本研究旨在以核桃榨油后的副产物核桃粕为蛋白原料开发一种植物蛋白发酵饮料。根据理化指标、微生物指标和感官指标,研究不同工艺条件对桃乳酸菌发酵饮料品质的影响,优化工艺条件,并检测最优工艺制备的核桃乳酸菌发酵饮料的抗氧化活性。主要结果如下：
1、核桃乳发酵原液的制备：打浆前核桃粕于95℃水中热烫4min后核桃乳的感官状态最佳；核桃粕打浆料水比为1：10时,核桃乳的感官状态最佳；80℃下核桃蛋白质溶出率最高,为最佳打浆温度。
2、菌种的驯化：乳酸菌经渐进驯化法驯化培养后,在纯核桃乳中的产酸能力和生长情况都得到了改善。驯化至第9代时,产酸量达到69°T,比驯化前提高了50%活菌数达到2.9×107个/mL,比驯化前约提高17倍。
3、核桃乳的稳定性研究：65℃,25min的杀菌条件下,核桃乳的风味和颜色都比较适宜,稳定性较高,为最佳的杀菌条件；与CMC-Na、卡拉胶相比蔗糖酯对核桃乳具有稳定作用,适宜添加量为0.3%。
4、发酵工艺的研究：以酸度和乳酸菌活菌数为指标综合考虑感官状态,研究接种量、发酵温度、发酵时间、蔗糖添加量4个因素对发酵核桃乳品质的影响,并在单因素试验的基础上进行正交优化,得到优化工艺：接种量3%,发酵温度37℃,发酵时间10h,蔗糖添加量5%。
5、抗氧化活性研究：最优工艺下得到的核桃乳酸菌发酵饮料(C=0.988g/mL)具有明显的抗氧化活性,且抗氧化能力与其稀释浓度呈线性关系,DPPH清除率、OH·清除率和总抗氧化能力分别相当于浓度为0.463mg/mL、6.32mg/mL和0.212mg/mL的抗坏血酸溶液。
The traditional lactobacillus fermentation drinks are generally based on milk as a raw material. Plant protein resources are more abundant than animal proteins such as milk in China, and have a complementary role in the amino acid composition. It is important to develop plant protein processing and utilization in China for solving the lack of milk resources and improving diet structure.
The purpose of this study was to use walnut residue as high quality plant protein resources, combined with the advantages of lactic acid bacteria fermentation, comprehensively considering the physical and chemical index, microbiology index and sensory quality of the products, to obtain the optimal processing conditions and formula for the preparation of walnut lactobacillus fermentation drinks. The main results were as follows:
1. Preparation of raw fermentation solution of walnut: The walnut residue was dipped into95℃hot water for4min before beating, to protect the color effectively. When beating the walnut residue in80℃, the walnut protein dissolution rate was the highest. A solid-liquid ratio of1:10could contribute to the best sensory quality.
2. Domestication of strains:strains were domesticated by choosing the gradual domestication method. After the raw walnut solution were fermented by domesticated strains, the acidity reached up to69°T, increased by50percent than before and the viable count reached up to2.9×10'/mL, an increase of about17times more than before. Sensory quality was also improved significantly.
3. Stability research:Considering the centrifugal sedimentation rate and the sensory quality as the inspection object, the optimal sterilization condition was sterilization temperature of65℃and sterilization time of25min. Compared with the CMC-Na and AGAR, sucrose ester had positive influence on the stability and the suitable adding amount was0.3%.
4. Fermentation process research: Based on the orthogonal experiment the optimal fermentation process condition was at an inoculated quantity of3%, fermentation temperature of37℃fermentation time of10h, and sucrose adding amount of5%.
5. Antioxidant activity research:walnut lactobacillus fermentation drinks (C=0.988g/mL) from the optimal technology had obvious antioxidant activities. The DPPH· scavenging rate, OH· scavenging rate and total antioxidant ability were respectively equivalent to those of0.463mg/mL,5.4mg/mL and0.212mg/mL ascorbic acid solution.
引文
包怡红,盛和静.山核桃蛋白多肽的制备及对羟自由基的清除作用[J].食品科学,2005,26(9)：515-519.
代永刚等.乳酸菌及其生理功能研究的进展[J].农产品加工学刊,2009，(7)： 25-29.
刁治民,于学军.发酵乳的营养价值及保健作用[J].中国乳品工业,1998，26(5)：.11-14.
郭远东.“生物活性肽”21世纪人类健康的”宠儿”[J].当代经济,2002(1)：20-21.
韩俊华等.乳酸菌降胆固醇作用研究现状[J].中国乳品工业,2002,30(3)：16-20.
胡喜兰,韩兆祥,陶莹等.DPPH·法测定17种植物的抗氧化活性[J].食品科技,2006,10(2)：264-268.
惠丰立,魏明卉.乳酸菌与人类健康.中国医学生物技术应用,2002,4：65.
姜珊等.乳酸菌在乳制品及其他食品中的应用[J].中国新技术新产品,2009，(19)：138.
康玮丽,唐军虎,敬思群.酶解核桃蛋白制备抗氧化肽工艺条件优化[J].食品与发酵工业,2010，36(12)：94-99.
李彬.影响核桃乳饮料稳定性的因素分析[M].北京：化学工业山版社,2004，18(4)：38-41.
李超,李姣姣.回心草总黄酮清除羟基自由基活性研究[J].食品工程,2010，(8)：163-165.
李蕾.国内食品加工研究进展[J].食品科学,2000，21(4)：423-425.
李绮丽,吴卫国.大米抗氧化活性肽的研究进展[J].粮食加工,2010，35(4)：43-45.
李艳伏.核桃粕多肽提取分离及功能特性研究.西北农林科技大学硕士学位论文,2008.
林燕,陈计峦,吴继红.酶法制备核桃多肽研究进展[J].粮食与油脂,2009，(1)：46-48.
刘俊花.南瓜乳酸发酵饮料加工工艺研究[D].硕士学位论文,2006.
刘玲,韩本勇,陈朝银.核桃功能研究进展[J].安徽农业科学,2009,37(27)：13227-13228.
刘昭明,黄翠姬,周远.核桃蛋白酶水解物的抑菌性能探讨[J].四川食品与发酵,2008,44(5)：20-23.
毛晓英,华欲飞,卢伟.核桃蛋白质的研究进展[J].食品工业科技,2009(9)：328-330.
史双枝,李疆,王新刚.核桃蛋白质的开发现状及前景[J].安徽农学通报,2008,14(7)：93-94.
王丰俊,王建中,周鸿升等.核桃产品开发技术进展[J].河北林果研究,2009,24(3)：301-304.
王永宁,石玉平,郭珍.沙枣花中黄酮类化合物对羟基白由基的清除研究[J].青海医学院学报,2003,24(4)：281-283.
许慧娇,郝艳宾,齐建勋等.核桃蛋白酶解物体外抗氧化及降血压活性研究[J].农产品加工,2009(10)：38-42.
杨金枝,陈锦屏.核桃资源的综合开发利用[J].食品与药品,2007,9(4)：71-73.
易建华,朱振宝,董文宾.核桃蛋白酶解产物抗氧化性的研究[J].食品工业科技,2007,28(4)：184-186.
余焕玲,晏萍.乳酸菌的生理功能及在食品中的应用[J].饮料工业,2000,3(4),10-13.
张立永,生庆海,陈平等.酸乳饮料稳定性预测模型的研究[J].核农学报,2008,22(4)：464-468.
张韶忠.核桃油现代食用消费的新趋势[J].农产品加工,2008,(7)：34-35.
张延利,唐秀敏.海水生物饵料培养技术[J].食品科技,1998,(28)：69-76.
张志国,陈锦屏,邵秀之等.红枣核类黄酮清除DPPH自由基活性研究[J].食品科学,2007,28(2)：67-69.
赵声兰,李涛,陈朝银.打浆条件对核桃蛋白溶山率的影响[J].食品工业科技,2000，6(21)：42-44.
赵艳.植物蛋白饮料稳定性的研究进展[J].饮料工业,2009，12(1)：5-7.
周蕾,鲁绯,汪建明.脱脂豆粉乳酸菌发酵的研究[J].中国酿造,2010，(3)：40-44.
邹积宏,杨晶.益生乳酸菌在医药领域中的应用与展望[J].黑龙江医药,2007，20(1)：28-30.
Rosengarten F.The book of edible nuts[M].NewYork:Walker and Company,1994.
Szetao kwc, Sathe SK.Walnut (Juglans regiaL.)proxi-mate composition, protein solubility, protein amino acid composition and protein invitro digestibility [J]. SciFood Agric,2000,80:1393-1401.
代永刚等.乳酸菌及其生理功能研究的进展[J].农产品加工学刊,2009，(7)： 25-29.
刁治民,于学军.发酵乳的营养价值及保健作用[J].中国乳品工业,1998，26(5)：.11-14.
郭远东.“生物活性肽”21世纪人类健康的”宠儿”[J].当代经济,2002(1)：20-21.
韩俊华等.乳酸菌降胆固醇作用研究现状[J].中国乳品工业,2002,30(3)：16-20.
胡喜兰,韩兆祥,陶莹等.DPPH·法测定17种植物的抗氧化活性[J].食品科技,2006,10(2)：264-268.
惠丰立,魏明卉.乳酸菌与人类健康.中国医学生物技术应用,2002,4：65.
姜珊等.乳酸菌在乳制品及其他食品中的应用[J].中国新技术新产品,2009，(19)：138.
康玮丽,唐军虎,敬思群.酶解核桃蛋白制备抗氧化肽工艺条件优化[J].食品与发酵工业,2010，36(12)：94-99.
李彬.影响核桃乳饮料稳定性的因素分析[M].北京：化学工业山版社,2004，18(4)：38-41.
李超,李姣姣.回心草总黄酮清除羟基自由基活性研究[J].食品工程,2010，(8)：163-165.
李蕾.国内食品加工研究进展[J].食品科学,2000，21(4)：423-425.
李绮丽,吴卫国.大米抗氧化活性肽的研究进展[J].粮食加工,2010，35(4)：43-45.
李艳伏.核桃粕多肽提取分离及功能特性研究.西北农林科技大学硕士学位论文,2008.
林燕,陈计峦,吴继红.酶法制备核桃多肽研究进展[J].粮食与油脂,2009，(1)：46-48.
刘俊花.南瓜乳酸发酵饮料加工工艺研究[D].硕士学位论文,2006.
刘玲,韩本勇,陈朝银.核桃功能研究进展[J].安徽农业科学,2009,37(27)：13227-13228.
刘昭明,黄翠姬,周远.核桃蛋白酶水解物的抑菌性能探讨[J].四川食品与发酵,2008,44(5)：20-23.
毛晓英,华欲飞,卢伟.核桃蛋白质的研究进展[J].食品工业科技,2009(9)：328-330.
史双枝,李疆,王新刚.核桃蛋白质的开发现状及前景[J].安徽农学通报,2008,14(7)：93-94.
王丰俊,王建中,周鸿升等.核桃产品开发技术进展[J].河北林果研究,2009,24(3)：301-304.
王永宁,石玉平,郭珍.沙枣花中黄酮类化合物对羟基白由基的清除研究[J].青海医学院学报,2003,24(4)：281-283.
许慧娇,郝艳宾,齐建勋等.核桃蛋白酶解物体外抗氧化及降血压活性研究[J].农产品加工,2009(10)：38-42.
杨金枝,陈锦屏.核桃资源的综合开发利用[J].食品与药品,2007,9(4)：71-73.
易建华,朱振宝,董文宾.核桃蛋白酶解产物抗氧化性的研究[J].食品工业科技,2007,28(4)：184-186.
余焕玲,晏萍.乳酸菌的生理功能及在食品中的应用[J].饮料工业,2000,3(4),10-13.
张立永,生庆海,陈平等.酸乳饮料稳定性预测模型的研究[J].核农学报,2008,22(4)：464-468.
张韶忠.核桃油现代食用消费的新趋势[J].农产品加工,2008,(7)：34-35.
张延利,唐秀敏.海水生物饵料培养技术[J].食品科技,1998,(28)：69-76.
张志国,陈锦屏,邵秀之等.红枣核类黄酮清除DPPH自由基活性研究[J].食品科学,2007,28(2)：67-69.
赵声兰,李涛,陈朝银.打浆条件对核桃蛋白溶山率的影响[J].食品工业科技,2000，6(21)：42-44.
赵艳.植物蛋白饮料稳定性的研究进展[J].饮料工业,2009，12(1)：5-7.
周蕾,鲁绯,汪建明.脱脂豆粉乳酸菌发酵的研究[J].中国酿造,2010，(3)：40-44.
邹积宏,杨晶.益生乳酸菌在医药领域中的应用与展望[J].黑龙江医药,2007，20(1)：28-30.
Rosengarten F.The book of edible nuts[M].NewYork:Walker and Company,1994.
Szetao kwc, Sathe SK.Walnut (Juglans regiaL.)proxi-mate composition, protein solubility, protein amino acid composition and protein invitro digestibility [J]. SciFood Agric,2000,80:1393-1401.