摘要
以浓缩石榴汁为原料,复原后接种嗜酸乳杆菌、植物乳杆菌和酵母菌复合发酵,运用模糊数学结合响应面法对其发酵工艺进行优化,以感官模糊综合评价值为响应值,研究白砂糖糖液添加量、乳酸菌接种量、发酵时间及温度对发酵石榴汁感官品质的影响,并利用顶空固相微萃取–气相质谱联用技术(HS-SPME/GC-MS)分析其挥发性香气成分。结果表明:石榴汁的最佳发酵工艺为白砂糖糖液添加量12.0%,植物乳杆菌、嗜酸乳杆菌和酵母菌接种量分别为1.5%、1.5%和0.02%,28℃发酵48 h;发酵石榴汁中共检测出38种香气成分,以醇类和酯类物质为主,醇类物质相对含量为35.75%,酯类物质相对含量为42.59%。
The concentrated pomegranate juice as raw material,recovered and then the Lactobacillus acidophilus,Lactobacillus plantarum,and Saccharomyces cerevisiae were used as starters to make fermented pomegranate juice.And the fuzzy mathematics combined with response surface method was used to optimize the fermentation conditions of pomegranate juice.The sensory score values obtained by fuzzy comprehensive evaluation were selected as response variables to study the effect of sugar liquid,inoculated amount of Lactobacillus,fermentation time and fermentation temperature on the sensory quality of fermented pomegranate juice,and the headspace solid-phase microextraction(HS-SPME)coupled to gaschromatography-mass spectrometry(GC-MS)was used for the analysis of volatile compounds in fermented pomegranate juice.The results showed that the optimum fermentation condition of pomegranate juice was:adding sugar liquid(12%(w/w)),adding Lactobacillusplantarum(1.5%(w/w)),Lactobacillus acidophilus(1.5%(w/w))and Saccharomyces cerevisiae(0.02%(w/w))simultaneously,fermentation temperature(28℃),fermentation time(48 h).38 volatile flavor compounds were detected in fermented pomegranate juice,mainly including alcohols and esters.The relative content of alcohols was 35.75%,and the relative content of esters was 42.59%.
作者
马嫄
殷晓翠
罗钰湲
李英凤
郭睿
苏凡
车振明
袁乙平
徐娟
MA Yuan;YIN Xiaocui;LUO Yuyuan;LI Yingfeng;GUO Rui;SU Fan;CHE Zhenming;YUAN Yiping;XU Juan(School of Food and Bioengineering,Xihua University,Chengdu 610039 China;Sichuan Fu Energy Biotechnology Co.,Ltd.,Chengdu 610031 China)
出处
《西华大学学报（自然科学版）》
CAS
2020年第6期37-46,共10页
Journal of Xihua University:Natural Science Edition
基金
西华大学研究生创新基金(ycjj2020128)
“西华杯”大学生创新创业项目(2018072)。
关键词
石榴汁
发酵
植物乳杆菌
嗜酸乳杆菌
香气成分
pomegranate juice
fermentation
Lactobacillus plantarum
Lactobacillus acidophilus
volatile compounds
