摘要
乳酸菌可增强紫薯花青素生物转化率.以花青素含量为指标,对筛选的L.plantarum zrx03、L.rhamnosus zrx01、L.acidophilus zrx02、P.pentosaceus Mi515四株乳酸菌进行复配,优选出最佳复配比例.在此基础上运用单因素和响应面试验,探究四株复配乳酸菌发酵紫薯汁时的发酵时间、接种量、糖含量等参数对紫薯汁的感官及产品中活菌数的影响.结果表明:当菌种复配比例为L.plantarum zrx03∶L.rhamnosus zrx01∶L.acidophilus zrx02∶P.pentosaceus Mi515=4∶3∶2∶2时,发酵紫薯汁中花青素含量最高;单因素试验和响应面试验表明,当发酵时间为12 h、接种量为3%、含糖量为5%时发酵紫薯汁的感官评分和活菌数均达到最大值,分别为(96.07±0.28)分和(10.98±0.32)lg CFU/mL,且最佳发酵条件下,发酵紫薯汁中含花青素量可达7.41 mg/100 mL,与未发酵紫薯汁中含花青素量相比显著提高了65.03%.
Lactic acid bacteria could enhance purple sweet potato anthocyanins biotransformation rate.The four strains of L.plantarum zrx03,L.rhamnosus zrx01,L.acidophilus zrx02 and P.pentosaceus Mi515 screened were compounded with anthocyanin content as the index,and the best compounding ratio was preferably selected.On this basis,single factor and response surface optimization were used to explore the effects of fermentation time,inoculum amount,sugar content and other parameters on the sensory perception of purple sweet potato juice and the number of viable bacteria in the product when the four strains of compound lactic acid bacteria fermented purple sweet potato juice.The results showed that when the ratio of strains was L.plantarum zrx03∶L.rhamnosus zrx01∶L.acidophilus zrx02∶P.pentosaceus Mi515=4∶3∶2∶2,the anthocyanin content in the fermented purple potato juice was the highest.The single factor test and response surface test showed that when the fermentation time was 12 h,the inoculum amount was 3%,and the sugar content was 5%,the sensory score and the number of viable bacteria of the fermented purple sweet potato juice reached the maximum value of(96.07±0.28)points,(10.98±0.32)lg CFU/mL.Compared with unfermented purple sweet potato juice,the anthocyanin content was significantly increased by 65.03%.
作者
黄滢洁
梁新红
郦萍
孔雅鑫
冉军舰
HUANG Yingjie;LIANG Xinhong;LI Pin;KONG Yaxin;RAN Junjian(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China)
出处
《河南科技学院学报（自然科学版）》
2023年第2期18-28,共11页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
国家自然科学基金面上项目(32072180)
河南省重点研发与推广专项(222102110040)
河南省高等学校重点科研项目(21A550009)。
关键词
紫薯
花青素
响应面优化
乳酸菌
purple sweet potato
anthocyanin
optimization of response surface
lactic acid bacteria
