摘要
该研究以葛根为原材料,以酶解率和异黄酮含量为考察指标,通过单因素试验和正交试验优化复合酶法处理葛根的酶解条件;以酶解液为发酵基质,植物乳植杆菌(Lactiplantibacillus plantarum)STDA5为发酵菌种,制备葛根乳酸菌饮料,通过单因素试验和响应面试验优化发酵工艺条件,并对其品质指标进行测定。结果表明,葛根最佳酶解条件为:复合酶添加量1.2%、酶解pH 6.5、酶解温度65℃、酶解时间240 min;葛根乳酸菌饮料最佳发酵工艺条件为:接种量1×10^(5)CFU/mL、发酵温度38℃、发酵时间12 h、蔗糖添加量10%,在此优化条件下,葛根乳酸菌饮料乳酸菌活菌数为6.89×10^(8)CFU/mL,还原糖含量为17.37 g/L,总酸含量为43.50 g/L,可溶性固形物含量为14.10%,异黄酮含量为0.71 g/L,葛根素含量为27.60μg/mL。
In this study,using Pueraria lobata as raw material,and the enzymatic hydrolysis rate and isoflavone content as the evaluation indexes,the enzymatic hydrolysis conditions of P.lobata treated by compound enzymatic method were optimized by single factor tests and orthogonal tests.Using the enzymatic hydrolysate as the fermentation substrate,and Lactiplantibacillus plantarum STDA5 as the fermentation strain,the P.lobata beverage with lactic acid bacteria was prepared,the fermentation process conditions were optimized by single factor tests and response surface tests,and its quality indexes were determined.The results showed that the optimal enzymatic hydrolysis conditions of P.lobata were as follows:compound enzyme addition 1.2%,enzymatic hydrolysis pH 6.5,temperature 65℃,and time 240 min.The optimal fermentation conditions of P.lobata lactic acid bacteria beverage were as follows:inoculum 1×10^(5) CFU/ml,fermentation temperature 38℃,time 12 h,and sucrose addition 10%.Under the optimal conditions,the number of viable bacteria in P.lobata lactic acid bacteria beverage was 6.89×10^(8) CFU/ml,the reducing sugar content was 17.37 g/L,the total acid content was 43.50 g/L,the soluble solids content was 14.10%,the isoflavone content was 0.71 g/L,and the puerarin content was 27.60μg/ml.
作者
杨欣
相君
邓梅
杨颂
李文刚
林秋叶
YANG Xin;XIANG Jun;DENG Mei;YANG Song;LI Wengang;LIN Qiuye(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国酿造》
CAS
北大核心
2024年第7期196-203,共8页
China Brewing
基金
云南省院士专家工作站(202105AF150055)
“兴滇英才支持计划”青年人才项目(YNWR-QNBJ-2018-137)。
关键词
葛根
酶解条件
发酵条件
异黄酮
乳酸菌
葛根素
Pueraria lobata
enzymatic hydrolysis condition
fermentation condition
isoflavones
lactic acid bacterium
puerarin
