摘要
以南丰蜜桔汁为对象,采用乳酸菌发酵,检测发酵过程中菌落数、p H、总酸度、有机酸与糖的含量,测定发酵前后维生素C、总黄酮和多酚的含量。结果表明,乳酸菌能够较好地适应桔汁发酵环境,蜜桔发酵液总酸度随发酵时间的延长呈上升趋势,p H下降至3.2;蔗糖、果糖、葡萄糖含量均呈下降趋势;乳酸菌对柠檬酸、苹果酸、乙酸有一定的利用能力,使其呈下降趋势,而乳酸含量显著上升(p<0.05),由发酵前的0.44 mg/g升至13.05 mg/g;短链脂肪酸从5.23 mg/g增至13.05 mg/g;维生素C含量仍保持在80%以上;总黄酮和多酚类化合物含量显著上升,分别提高了12.9%和8%(p<0.05);发酵后氨基酸总量减少了13.9%,呈味氨基酸组成发生变化。乳酸菌可以作为发酵型南丰蜜桔汁的发酵剂,南丰蜜桔汁乳酸菌发酵可以改善风味,提高其营养保健价值。
Study on the fermentation of Nan Feng orange by lactic acid bacteria,the changes of colony-forming units, pH,total acid, organic acids and sugars with the fermentation time were determined.The changes of vitamin C, flavonoid and polyphenol were also analyzed by the ultraviolet spectrophotometry.It was shown that lactic acid bacteria could be better adapted to the environment of orange juice fermentation and grow well.The total acid content increased during the whole fermentation.The pH value was reduced to 3.2 after fermentation.The content of sugar, fructose and glucose decreased with the fermentation time gradually.Citric acid,malic acid and acetic acid were easily metabolized and were decreased during the fermentation. As the major metabolic product, lactic acid was rapidly increased from 0.44 mg/g to 13.05 mg/g during the fermentation(p 〈 0.05). Short chain fatty acids increased from 5.23 mg/g to 13.05 mg/g by fermentation. Vitamin C remains above 80% , however flavonoid and polyphenol were dramatically increased and improved to 12.9% and 8% respcctivcly(p 〈0.05).The constitute of flavor amino acids after fermentation changed and the total of amino acids decreased 13.9% .Lactic acid bacteria can be used for Nan Feng orange juice fermentation and flavor, nutrition and heahh care can be largely improved after fermentation.
作者
杨冲
彭珍
熊涛
YANG Chong;PENG Zhen;XIONG Tao(School of Food Science and Technology, Nanchang University, State Key Laboratory of Food Science and Technology, Nanchang 330047, Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第11期1-5,11,共6页
Science and Technology of Food Industry
基金
国家重点研发计划新型益生菌发酵果蔬汁加工关键技术研究(2017YFD0400705-2)
江西省蔬菜产业技术体系岗位专家项目(JXARS-06).
关键词
植物乳酸菌
发酵
南丰蜜桔
有机酸
lactic acid bacteria
fermentation
Nan Feng orange
organic acid