一种双歧杆菌发酵沙棘汁活菌饮料的研制

Development of fermented seabuckthorn juice beverage with Bifidobacterium adolescentis

以实验室自主筛选获得的一株益生功能优良且产抑菌活性细菌素的青春双歧杆菌(Bifidobacterium adolescentis)BL-8为发酵菌株,以极具营养保健价值的沙棘为主要原料,研制双歧杆菌发酵沙棘活菌饮料。以活菌数为考察指标,通过单因素逐级优化及响应面优化试验对活菌饮料的发酵工艺进行优化,确定其最佳发酵工艺条件为:蔗糖添加量12%、脱脂乳添加量9%、沙棘汁添加量30%、发酵时间29 h、接种量1%;在此条件下,产品活菌数可达(10.16±0.02)lg cfu/mL;货架期评价结果显示该活菌饮料在4℃下可贮藏21 d。同时,终产品各项理化指标均符合国家标准;采用模糊数学七度标度法确定该活菌饮料综合感官得分为6.12,是一种容易被大众接受的饮料。

The seabuckthorn juice was fermented to prepare a fermented beverage with Bifidobacterium adolescentis BL-8, which is a bacteriocin-producing probiotic strain. To optimize fermentation process, study on the fermentation condition and the media components was firstly carried out by conducting single factor tests. Subsequently, a central composite design involving the above 3 factors at 5 levels was employed and analyzed by response surface method to optimize the fermentation processing. Results showed that the optimum sucrose concentration was 12%, the optimum skim milk concentration was 9%, the optimum seabuckthorn juice content of 30%, the optimum inoculum size was 1%（v/v） and the optimum fermentation time was 29 h. The viable cell numbers of Bifidobacterium adolescentis at optimal formula could reach up to（10.16±0.02）lg cfu/mL, and maintained above 106 cfu/mL within 21 days storage at 4 ℃. Physical and chemical characteristic and sensory profiles analysis indicated the fermented beverage is a product with higher acceptability.