胡萝卜片中富集植物乳杆菌的工艺优化

doi:10.7506/spkx1002-6630-201716029

食品科学 ›› 2017, Vol. 38 ›› Issue (16): 183-189.doi: 10.7506/spkx1002-6630-201716029

胡萝卜片中富集植物乳杆菌的工艺优化

崔莉，牛丽影，黄家鹏，李大婧，张钟元，刘春菊，刘春泉，刘莹萍，肖丽霞

（1.江苏省农业科学院农产品加工研究所，江苏?南京 210014；2.扬州大学食品科学与工程学院，江苏?扬州 225127）

出版日期:2017-08-25 发布日期:2017-08-18
基金资助:
江苏省重点研发计划（现代农业）重点项目（BE2016363）

Optimization of Processing Parameters for Probiotics Enrichment in Impregnated Carrot Slices

CUI Li, NIU Liying, HUANG Jiapeng, LI Dajing, ZHANG Zhongyuan, LIU Chunju, LIU Chunquan, LIU Yingping, XIAO Lixia

(1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)

Online:2017-08-25 Published:2017-08-18

摘要/Abstract

摘要： 为将植物乳杆菌富集到胡萝卜中以制备含益生菌的果蔬功能食品，本研究首先通过单因素和正交试验优化植物乳杆菌以真空浸渍和超声浸渍的方式富集到胡萝卜片中的工艺参数，然后以常压浸渍为对照比较3 种浸渍方式下胡萝卜片中富集的活菌数，以期获得较优的胡萝卜植物乳杆菌富集方式。结果表明，真空浸渍较优工艺参数为真空浸渍温度35 ℃、真空浸渍时间15 min、复压浸渍时间20 min；超声浸渍较优工艺参数为超声浸渍温度30 ℃、超声浸渍功率125 W、超声浸渍时间12 min。比较真空浸渍、超声浸渍和常压浸渍3 种方式下胡萝卜中活菌数可知，真空浸渍组活菌数最多，达到1010 CFU/g以上；扫描电子显微镜结果显示，在真空和超声浸渍的胡萝卜组织中均观察到杆状菌体，而在常压浸渍样品的组织内部未发现菌体。3 种浸渍方式下胡萝卜组织表面均有大量菌体。本研究获得了较优的胡萝卜中富集植物乳杆菌工艺参数，为乳酸菌或其他菌通过真空浸渍富集到果蔬组织中提供实验依据，也为含益生菌功能食品开发提供新思路。

关键词: 益生菌, 胡萝卜片, 真空浸渍, 超声浸渍

Abstract: This research aimed to develop probiotic foods by fortifying probiotics in carrot using vacuum or ultrasonic impregnation. The vacuum and ultrasonic impregnation conditions were optimized by one-factor-at-a-time and orthogonal array design methods. The results showed that the optimum parameters for vacuum impregnation were obtained as temperature 35 ℃, impregnation time 15 min and restoration time 20 min and the optimum parameters for ultrasonic impregnation were temperature 30 ℃, ultrasonic power 125 W and impregnation time 12 min. The two techniques were compared with atmospheric pressure impregnation in terms of viable bacterial count and the results showed that the number of viable bacteria enriched by vacuum impregnation was the highest, reaching 1010 CFU/g. Scanning electron microscopy (SEM) confirmed the presence of rod-shaped bacteria being embedded in the intracellular space of vacuum and ultrasonic impregnated carrot samples, which were not observed within the tissue of samples impregnated at atmospheric pressure. However, there was a large quantity of bacteria observed on the surface of the samples impregnated under all three conditions. Vacuum impregnation can be considered a new approach for fortifying probiotics in carrot. The results of this research may provide new ideas for the development of functional probiotic foods.

Key words: probiotics, carrot slices, vacuum impregnation, ultrasonic impregnation

中图分类号:

TS255.52

崔莉，牛丽影，黄家鹏，李大婧，张钟元，刘春菊，刘春泉，刘莹萍，肖丽霞. 胡萝卜片中富集植物乳杆菌的工艺优化[J]. 食品科学, 2017, 38(16): 183-189.

CUI Li, NIU Liying, HUANG Jiapeng, LI Dajing, ZHANG Zhongyuan, LIU Chunju, LIU Chunquan, LIU Yingping, XIAO Lixia. Optimization of Processing Parameters for Probiotics Enrichment in Impregnated Carrot Slices[J]. FOOD SCIENCE, 2017, 38(16): 183-189.

[1]	吕秀莉，岳莹雪，平丽筠，刘德玉，李柏良，霍贵成. 益生菌黏附机制及其拮抗肠道致病菌研究进展[J]. 食品科学, 2023, 44(9): 313-320.
[2]	徐珒昭，马岩石，王丹萍，张旭研，杨晓莹，于雁松，马隆凯，汤梦琪，许晓曦. 基于“微生物-肠-脑”轴的肠道菌群参与抑郁症相关研究进展[J]. 食品科学, 2023, 44(5): 383-391.
[3]	郭前婉，王琪，严文莉，张运艳，康旭，赵萌. 乳清分离蛋白纤维和典型抗氧化剂对罗伊氏乳杆菌TMW 1.656在常温贮藏胁迫下存活的影响[J]. 食品科学, 2023, 44(2): 139-145.
[4]	蒋同，李龙岩，张菊梅，谢新强，吴清平. 功能益生菌对代谢综合征的治疗作用及其机制研究进展[J]. 食品科学, 2023, 44(11): 233-243.
[5]	张铭书，夏永军，艾连中，熊智强，宋馨，王光强. 益生菌磷壁酸引起的免疫反应研究进展[J]. 食品科学, 2022, 43(9): 242-248.
[6]	贾龙刚，王远望，方伟，耿伟涛，王艳萍. 益生菌在改善阿尔茨海默病中的研究进展[J]. 食品科学, 2022, 43(23): 287-295.
[7]	聂紫玉，吴艳阳，王增光，李子晗，康文丽，潘丽娜，汪家琦，戴智勇，赵玲艳，邓放明. 植物源益生乳酸菌的筛选及其特性[J]. 食品科学, 2022, 43(18): 143-151.
[8]	邓紫玙，丁一，侯欣尧，李斌，梁宏闪. 基于孢粉素微胶囊的共包埋、保护及递送益生菌和乳糖酶的体系[J]. 食品科学, 2022, 43(14): 183-192.
[9]	史羽瑶，郑尧，王红丽，邱泽慧，王锡昌. 抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响[J]. 食品科学, 2022, 43(10): 22-28.
[10]	王丽波，高婧宇，李腾飞，李莲玉，刘博，张洪龑，杨昱，徐雅琴. 硒化蒲公英多糖的制备、结构表征及益生菌促增殖活性[J]. 食品科学, 2021, 42(7): 169-175.
[11]	陈秉彦，林晓姿，李维新，林晓婕，郑宝东，何志刚. 海藻酸钠-纳米纤维素胶粒对乳酸菌胃肠液耐受性的影响[J]. 食品科学, 2021, 42(3): 179-185.
[12]	张璐，梁锦，黄天姿，王丹，李瑞娟，杨淑霞，罗安伟. 单一及混合益生菌发酵猕猴桃果汁的香气成分分析[J]. 食品科学, 2021, 42(24): 213-220.
[13]	雷文平，周辉，陈绮，周杏荣，吴坤，汪家琦，刘成国. 具有透明质酸酶抑制活性益生菌的体外筛选及鉴定[J]. 食品科学, 2021, 42(2): 151-157.
[14]	田亚针，张晨曦，杨涛，代晓斐，刘维鹏，满朝新，张微，姜毓君. 益生菌和粪菌移植调节炎症性肠病的研究进展[J]. 食品科学, 2021, 42(19): 250-259.
[15]	蒙双利，孟荟萃. 补充益生菌对肥胖机体免疫调节作用的研究进展[J]. 食品科学, 2021, 42(19): 291-298.

胡萝卜片中富集植物乳杆菌的工艺优化

Optimization of Processing Parameters for Probiotics Enrichment in Impregnated Carrot Slices

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价