摘要
复合果蔬汁的发酵酵素产品对预防亚健康具有重要的作用。文章以蓝莓、胡萝卜、蔓越莓、青梅、黑糖等为原料制备复合蓝莓果蔬汁,以植物乳杆菌、嗜酸乳杆菌、嗜热链球菌以及木醋杆菌为复合菌进行有机酸发酵,优化发酵及饮料调配技术。研究发现,在40 ℃发酵温度下,高、低浓度复合蓝莓果蔬汁的发酵时间均为96 h,可溶性固形物含量分别从23%和14%降至14%和7%左右,发酵过程中微生物生长及总酸含量均处于增长趋势。低浓度复合蓝莓果蔬汁酵素调配的饮料,其滋味和风味比高浓度的更协调。该研究探索了复合蓝莓果蔬汁酵素发酵及饮料调配工艺,为利用复合蓝莓果蔬汁开发健康酵素饮料提供了参考。
Fermented products of fruit and vegetable juices play an important role in preventing sub-health diseases.In the present study,blueberries,carrots,cranberries,green plums and brown sugar were used to prepare combined fruit and vegetable juices for organic acid fermentation and beverage development.The strains Lactobacillus plantarum,Lactobacillus acidophilus,Streptococcus thermophilus and Acetobacter xylinum were used.The result showed that the desirable fermentation time was 96 h at 40 ℃ for both high and low concentration of the combined juice.The soluble solids content decreased to about 14% and 7% from 23% and 14% for the high and low concentration of the combined juice,respectively.The growth of microorganisms and total acid content kept increasing during the 96 h fermentation.After the fermentation,the beverage prepared with low-concentration juice had better taste and flavor than the beverage prepared with high-concentration juice.This study studied organic acid fermentation and beverage preparation process with the blueberry juice,providing a reference to develop healthy beverages.
作者
刘芯如
古丽妮萨·库尔班
倪辉
赵大洲
黄君阳
LIU Xinru;Gulinisa·KUERBAN;NI Hui;ZHAO Dazhou;HUANG Junyang(College of Food and Biological Engineering,Jimei University,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province,Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;Joint Research Center for Functional Foods,Yiyangsheng Group Co.,Ltd.,College of Food and Biological Engineering,Jimei University,Xiamen 361021,China)
出处
《食品科技》
CAS
北大核心
2020年第12期80-85,91,共7页
Food Science and Technology
基金
国家自然科学基金项目(U1805235)。
关键词
蓝莓
复合果蔬汁
发酵
感官评价
blueberry
combined fruit and vegetable juice
fermentation
sensory evaluation
