胡萝卜片中富集植物乳杆菌的工艺优化

Optimization of Processing Parameters for Probiotics Enrichment in Impregnated Carrot Slices

为将植物乳杆菌富集到胡萝卜中以制备含益生菌的果蔬功能食品,本研究首先通过单因素和正交试验优化植物乳杆菌以真空浸渍和超声浸渍的方式富集到胡萝卜片中的工艺参数,然后以常压浸渍为对照比较3种浸渍方式下胡萝卜片中富集的活菌数,以期获得较优的胡萝卜植物乳杆菌富集方式。结果表明,真空浸渍较优工艺参数为真空浸渍温度35℃、真空浸渍时间15 min、复压浸渍时间20 min;超声浸渍较优工艺参数为超声浸渍温度30℃、超声浸渍功率125 W、超声浸渍时间12 min。比较真空浸渍、超声浸渍和常压浸渍3种方式下胡萝卜中活菌数可知,真空浸渍组活菌数最多,达到10^(10) CFU/g以上;扫描电子显微镜结果显示,在真空和超声浸渍的胡萝卜组织中均观察到杆状菌体,而在常压浸渍样品的组织内部未发现菌体。3种浸渍方式下胡萝卜组织表面均有大量菌体。本研究获得了较优的胡萝卜中富集植物乳杆菌工艺参数,为乳酸菌或其他菌通过真空浸渍富集到果蔬组织中提供实验依据,也为含益生菌功能食品开发提供新思路。

This research aimed to develop probiotic foods by fortifying probiotics in carrot using vacuum or ultrasonic impregnation.The vacuum and ultrasonic impregnation conditions were optimized by one-factor-at-a-time and orthogonal array design methods.The results showed that the optimum parameters for vacuum impregnation were obtained as temperature35℃,impregnation time15min and restoration time20min and the optimum parameters for ultrasonic impregnation were temperature30℃,ultrasonic power125W and impregnation time12min.The two techniques were compared with atmospheric pressure impregnation in terms of viable bacterial count and the results showed that the number of viable bacteria enriched by vacuum impregnation was the highest,reaching1010CFU/g.Scanning electron microscopy(SEM)confirmed the presence of rod-shaped bacteria being embedded in the intracellular space of vacuum and ultrasonic impregnated carrot samples,which were not observed within the tissue of samples impregnated at atmospheric pressure.However,there was a large quantity of bacteria observed on the surface of the samples impregnated under all three conditions.Vacuum impregnation can be considered a new approach for fortifying probiotics in carrot.The results of this research may provide new ideas for the development of functional probiotic foods.