食品科学 ›› 2019, Vol. 40 ›› Issue (8): 63-72.doi: 10.7506/spkx1002-6630-20180510-166

• 生物工程 • 上一篇    下一篇

葡萄果渣酵素的发酵工艺优化及其理化特性

洪厚胜,朱曼利,李 伟,郭会明   

  1. 1.南京工业大学生物与制药工程学院,江苏 南京 211816;2.南京汇科生物工程设备有限公司,江苏 南京 210009;3.南京工业大学化学与分子工程学院,江苏 南京 211816
  • 出版日期:2019-04-25 发布日期:2019-05-05
  • 基金资助:
    国家高技术研究发展计划(863计划)项目(2012AA021201)

Optimization of Fermentation Process and Physicochemical Properties of Probiotic Fermented Grape Pomace

HONG Housheng, ZHU Manli, LI Wei, GUO Huiming   

  1. 1. College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China; 2. Nanjing Highke Bioengineering Equipment Co. Ltd., Nanjing 210009, China; 3. College of Chemistry and Molecular Engineering, Nanjing Tech University, Nanjing 211816, China
  • Online:2019-04-25 Published:2019-05-05

摘要: 以果酒及果醋酿造过程中废弃的葡萄果渣、糖蜜为原料,利用酵母菌、乳酸菌、醋酸菌多菌种共酵过程中物质间的转化与利用从而得到营养价值更高的酵素保健饮品。在确定基本超声条件(超声频率40 kHz、超声功率50 W、超声温度30 ℃)的前提下,考察活菌接种量、初始pH值、糖添加量、超声时间对超氧化物歧化酶活力及活菌数的影响;并探究因素间交互作用的影响,利用响应面法设计4因素3水平试验,对葡萄果渣酵素发酵工艺进行优化,优化后得到初始pH 5.0、糖添加量8%、活菌接种量12%、超声时间60 min,并将该条件用于5 L罐的工艺放大,对补料方式进行改进,发酵终点时pH值为3.5,可滴定酸度为2.89%,总酚质量浓度为5.5 mg/mL。检测得到功能性成分如原花青素质量浓度为3.78 mg/mL,SOD活力达到988 U/mL。采用总抗氧化能力试剂盒测定得到该酵素对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力(以Trolox当量计)为(44.5±2.5)μg/g。经检测,该葡萄果渣酵素含有丰富的酒石酸、苹果酸、琥珀酸、柠檬酸,发酵过程中散发葡萄特有的醇、酚、萜类香气,葡萄果渣酵素香气独特且绵密。得到的葡萄果渣酵素上清液色泽透明亮丽,香气绵柔,口感、滋味评价均较高。

关键词: 葡萄果渣酵素, 工艺优化, 理化指标, 功能成分分析, 抗氧化能力

Abstract: In this experiment, a mixture of grape pomace and molasses wastes from the brewing of fruit wine and fruit vinegar was fermented sequentially with yeast and acetic acid bacteria followed by lactic acid bacteria to produce a functional beverage with higher nutritional value through the transformation and utilization of substances during the fermentation process. Under the ultrasonic conditions of frequency 40 kHz, power 50 W and temperature 30 ℃, the influence of inoculum amount, initial pH value, sugar addition, and ultrasonic time on the activity of superoxide dismutase (SOD) and the number of viable bacteria were examined. The interaction among these variables was also investigated. Using response surface methodology based on a four-variable three-level experimental design, the optimum fermentation conditions were obtained as follows: initial pH value 5.0, sugar concentration 8%, inoculum amount 12%, and ultrasonic time 60 min. The optimized process was scaled up to a 5 L fermentor with improved feeding mode. At the end of the fermentation, the pH was 3.5, the titratable acidity was 2.89%, and the total phenolic content was 5.5 mg/mL. Functional components such as procyanidins (3.78 mg/mL) and SOD activity (988 U/mL) were detected in the fermented grape pomace. The 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity (Trolox equivalent antioxidant capacity, TEAC) was determined as (44.5 ± 2.5) μg/g using a commercial total antioxidant capacity assay kit. The fermented grape pomace was rich in tartaric acid, malic acid, succinic acid, and citric acid. During the fermentation process, the unique aroma compounds alcohol, phenol, and quinones were emitted. The fermented grape pomace had a unique and dense aroma. The fermented supernatant was transparent and bright in color, with soft aroma and high sensory scores for taste and mouthfeeling.

Key words: probiotic fermented grape pomace, process optimization, physical and chemical indicators, functional composition analysis, antioxidant capacity

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