摘要
以前期试验筛选出的植物乳杆菌、酿酒酵母、醋酸菌为研究对象,从中选择2组益生菌复合发酵剂L1(植物乳杆菌和酿酒酵母)、L2(植物乳杆菌、酿酒酵母和醋酸菌)制作辣椒酵素,并与传统自然发酵L0做对比。通过观察发酵过程中总酸、pH值、酒精度以及主要功效酶活力(超氧化物歧化酶活力、脂肪酶活力)等主要质量指标的变化规律,筛选出最适合辣椒酵素发酵的一种菌种组合。试验结果表明:混菌发酵对辣椒酵素的品质有明显的改善。发酵第15天,L1、L2与L0相比,总酸含量分别提高了36.53%,31.42%;脂肪酶活力分别提高了99.22%,96.27%;SOD活力分别提高了6.93%,0.91%;pH值分别降低了10.35%,11.05%。此时L1的感官评分最高为(88.75±0.88),总酸含量为34.82g/L,酒精含量为0.023g/L,pH值为3.75,SOD酶活力为88.71U/mL,脂肪酶活力45.75U/L,明显优于L2。植物乳杆菌和酿酒酵母复合的发酵剂适用于辣椒酵素的发酵。
Lactobacillus plantarum,Saccharomyces cerevisiae and acetic acidbacteria screened from previous experiments were taken as the research objects.Selecting two groups of probiotic compound starter L1(Lactobacillus plantarumand Saccharomyces cerevisiae),L2(Lactobacillus plantarum,Saccharomyces cerevisiae and Acetobacter)to produce capsicum ferment,andcompared with traditional natural fermentation L0.By observing the changes of main quality indexes such as total acid,pH value,alcoholicity and main efficacy enzymes(superoxide dismutase activity,lipase activity)in the fermentation process,Selected the most suitable strain combination for capsicum fermentation.The results showed that the quality of capsicum ferments was significantly improved by mixed fermentation.On the 15 th day of fermentation,compared with L0,the total acid content of L1 and L2 increased by 36.53% and 31.42%,lipase activity increased by99.22% and 96.27%,SOD activity increased by 6.93% and0.91%,and pH value decreased by 10.35%and 11.05%,respectively.At this time,the sensory score of L1 was(88.75±0.88),total acid content was 34.82 g/L,alcohol content was 0.023 g/L,pH value was 3.75,SOD activity was 88.71 U/mL,lipase activity was 45.75 U/L,which was significantly better than L2.Therefore,L1,Lactobacillus plantarum and Saccharomyces cerevisiae,were selected as probiotic compound fermentation agents for capsicum enzyme.
作者
孙树平
刘志伟
李京
何丽丽
SUN Shu-ping;LIU Zhi-wei;LI Jing;HE Li-li(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan,Hubei 430023, China;Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education,Wuhan, Hubei 430023, China;Wuhan Hua Kangchen Biotechnology Co., Ltd., Wuhan, Hubei 430023, China)
出处
《食品与机械》
北大核心
2019年第8期189-194,199,共7页
Food and Machinery
基金
国家公共营养改善项目办公室产业示范项目(编号:WHEDZ-RD2017017)
关键词
辣椒
植物乳杆菌
酿酒酵母
酵素
酶活力
总酸
capsicum
Lactobacillus plantarum
Saccharomyces cerevisiae
enzyme
enzyme activity
total acid
