发酵剂复配对全石榴发酵汁品质的影响

Effects of vat starters on the quality of pomegranate fermented juice

以石榴皮、籽为原料,分别接种植物乳杆菌、嗜酸乳杆菌、酵母菌两两组合的复合发酵剂进行发酵,研究不同发酵时间全石榴发酵汁中总酚、抗坏血酸、可滴定酸、可溶性固形物、酒精的含量及DPPH自由基清除率、p H以及感官品质的变化。结果表明,通过发酵能使石榴汁中的总酚含量和抗坏血酸含量分别维持在5.0 mg/m L和0.075 mg/m L以上,DPPH自由基清除率达到70%,其中植物乳杆菌和嗜酸乳杆菌复配能使总酚、抗坏血酸含量和DPPH自由基清除率分别达到5.3、0.08 mg/m L和76%;植物乳杆菌和嗜酸乳杆菌复配作用后可滴定酸含量增加至8.4 mg/m L;通过发酵能提高可溶性固形物的利用率、酒精产量,其中嗜酸乳杆菌和酵母菌复配作用后酒精可达7.9%。结论:植物乳杆菌和嗜酸乳杆菌复配能有效减缓DPPH自由基清除率损失和增加可滴定酸含量;嗜酸乳杆菌和酵母菌复配可增加酒精含量。

To explore the effect of compound vat starters on the quality of pomegranate juice including total phenols content, ascorbic acid content, titratable acid content, soluble solids content, alcohol content, DPPH radical scavenging rate, pH and sensory analysis in different fermentation time, pomegranate peels and seeds was regarded as raw materials to be fermented with Lactobacillus plantarum,Lactobacillus acidophilus and Saccharomyces cerevisiae. The results showed that vat starters especially Lactobacillus plantarum,Lactobacillus acidophilus could maintain the total phenols content, ascorbic acid content and DPPH radical scavenging rate of pomegranate fermented juice at 5.0 mg/mL,0.075 mg/mL and 70%.Moreover titratable acid content increased to 8.4 mg/mL with Lactobacillus plantarum, Lactobacillus acidophilus.Vat starters, especially Lactobacillus acidophilus and S.cerevisiae, accelerated the alcoholic fermentation and improved the utilization ratio of soluble solids, alcohol production rate, and alcohol, which reached 7.9% .Conclusion：Lactobacillus plantarum ,Lactobacillus acidophilus can effectively reduce the DPPH radical scavenging rate loss while titratable acid content, Lactobacillus acidophilus and S.cerevisiae can increase alcohol content.