摘要
该文以黄精、山楂为原料,优化乳酸菌发酵黄精山楂复合酵素工艺条件,并分析发酵前后复合酵素品质的变化。通过探究5种不同乳酸菌的生长性能和耐酸特性,筛选出具有良好发酵性能的植物乳杆菌AS 1.2437和类干酪乳杆菌CICC 21019作为发酵菌株,以总黄酮含量及感官评分为综合评价指标,研究菌种体积比、黄精与山楂质量比、接种量、发酵温度和发酵时间对复合酵素品质的影响,在单因素试验基础上采用响应面试验对发酵工艺进行优化,并分析复合酵素发酵前后感官品质、基本理化指标和功能性成分的变化。结果表明,复合酵素的最佳发酵工艺参数为菌种体积比2∶1、黄精与山楂质量比5∶1、接种量4%、发酵温度34℃、发酵时间52 h。与未发酵的对照组相比,采用此工艺制备的复合酵素感官评分、总酸含量、总黄酮含量及超氧化物歧化酶(superoxide dismutase,SOD)活力显著升高(P<0.05),pH值、可溶性固形物及还原糖含量显著降低(P<0.05),乳酸菌活菌数达到3.42×109 CFU/mL。
The fermentation conditions of Polygonatum sibiricum-hawthorn compound enzyme by lactic acid bacteria were optimized,and the changes in compound enzyme quality before and after fermentation were analyzed. As revealed by the exploration of the growth performance and acid resistance of five lactic acid bacteria,Lactobacillus plantarum AS 1.2437 and Lactobacillus casei CICC 21019 with good fermentation performance were selected as fermentation strains. The effects of strain volume ratio,P. sibiricum and hawthorn mass ratio,inoculation amount,fermentation temperature,and fermentation time on the quality of compound enzyme were investigated with the content of total flavonoids and sensory score as comprehensive evaluation indexes. On the basis of single factor test,the fermentation process was optimized by response surface test,and the changes in sensory quality,basic physical and chemical indexes,and functional components before and after fermentation were analyzed. The results showed that the optimal fermentation parameters of the compound enzyme were as follows:the strain volume ratio of 2 ∶ 1,the P. sibiricum to hawthorn mass ratio of 5 ∶ 1,the inoculation amount of 4%,the fermentation temperature of 34 ℃,and the fermentation time of 52 h. Compared with the results in the control group without fermentation,the sensory score,the content of total acid and total flavonoids,and superoxide dismutase(SOD)activity of the compound enzyme prepared under the optimized conditions increased(P<0.05),and the pH value and the content of soluble solids and reducing sugar decreased(P<0.05). The viable count of lactic acid bacteria reached 3.42×10~9 CFU/mL.
作者
王印壮
费鹏
马艳莉
牟建楼
马艳
范成伟
董格格
WANG Yin-zhuang;FEI Peng;MA Yan-li;MU Jian-lou;MA Yan;FAN Cheng-wei;DONG Ge-ge(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;Zhang Zhongjing School of Chinese Medicine,Nanyang Institute of Technology,Nanyang 473004,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第19期124-133,共10页
Food Research and Development
基金
国家自然科学基金项目(31601462)
河南省高等学校青年骨干培养计划项目(2020GGJS226)
南阳市协同创新重大专项(21XTCX12005)。
关键词
黄精
山楂
乳酸菌
复合酵素
工艺优化
品质
Polygonatum sibiricum
hawthorn
lactic acid bacteria
compound enzyme
process optimization
quality
