食品科学 ›› 2019, Vol. 40 ›› Issue (12): 168-175.doi: 10.7506/spkx1002-6630-20180704-056

• 生物工程 • 上一篇    下一篇

益生菌发酵猕猴桃汁工艺优化及香气成分动态解析

罗心欣,成雨阳,王周利,岳田利,蔡 瑞,袁亚宏*   

  1. 西北农林科技大学食品科学与工程学院,陕西 杨凌 712100
  • 出版日期:2019-06-25 发布日期:2019-06-28
  • 基金资助:
    陕西省科技统筹创新工程计划项目(2016KTCQ03-12);“十三五”国家重点研发计划重点专项(2017YFD0400702-2)

Process Optimization the Development of Fermented Kiwifruit Juice with Probiotics and Dynamic Analysis of Aroma Composition

LUO Xinxin, CHENG Yuyang, WANG Zhouli, YUE Tianli, CAI Rui, YUAN Yahong*   

  1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
  • Online:2019-06-25 Published:2019-06-28

摘要: 以感官评分和活菌数为评价指标,首先筛选获得适宜于天然猕猴桃果汁发酵的耐酸、耐胆盐益生乳酸菌菌株,其次优化建立猕猴桃汁乳酸菌发酵工艺条件,并利用电子鼻对发酵期间猕猴桃汁香气成分变化进行动态解析。结果表明:以筛查获得的植物乳杆菌21805和嗜酸乳杆菌20250混合发酵猕猴桃汁的最优工艺条件为接种量3%、发酵时间24 h、菌种比例11、发酵温度36 ℃,在此条件下得到感官评分为81.45 分,活菌数为2.185×108 CFU/mL。在此条件下,结合线性判别分析(linear discriminant analysis,LDA)和载荷分析,利用电子鼻检测猕猴桃汁发酵过程中的香气,结果表明LDA可准确区分发酵不同阶段的猕猴桃汁,证实了电子鼻可以检测发酵猕猴桃汁的香气变化,不同发酵阶段风味差异可能来源于萜烯类,其他还有醇类、烷类、芳香类化合物等,发酵8 h开始形成发酵香气,12 h是产生香气物质的关键时间点,发酵后期是生成发酵猕猴桃汁风味的关键阶段。

关键词: 乳酸菌, 猕猴桃汁, 发酵, 工艺优化, 香气成分

Abstract: Based on sensory scores and viable microbial counts, we selected suitable probiotic strains of lactic acid bacteria for the fermentation of kiwifruit juice, which are tolerant to both low pH and bile salt conditions. Subsequently, the fermentation conditions were optimized and the changes in aroma composition during fermentation were detected by electronic nose. The results showed that a mixture of Lactobacillus plantarum 21805 and Lactobacillus acidophilus 20250 was used to initiate the fermentation process. The optimal fermentation conditions obtained were as follows: ratio between two probiotic strains, 1:1; inoculum size, 3%; fermentation time, 24 h; and temperature, 36 ℃. The sensory score of the fermented kiwifruit juice produced under these conditions was 81.45 points and viable cell count was 2.185 × 108 CFU/mL. The electronic nose data were analyzed by linear discriminant analysis and loadings analysis. We found that the fermented kiwi juice samples at different time points could be correctly differentiated by LDA, which confirmed the feasibility of applying electron nose to detect the flavor changes during the fermentation of kiwi juice. The flavor differences may come from terpenes, alcohols, alkanes, aromatic compounds and others. The fermented aroma started forming at 8 h of fermentation, and the key time point for producing aroma composition was at 12 h; the late stage was crucial for the flavor formation in fermented kiwifruit juice.

Key words: lactic acid bacteria, kiwifruit juice, fermentation, process optimization, aroma composition

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