产乳酸芽孢杆菌制备高黄酮含量的砂仁发酵饮料

Preparation of Flavonoid-rich Amomum villosum Lour. Fermented Beverage with by Bacillus sp. DU-106

利用产乳酸芽孢杆菌DU-106转化砂仁总黄酮,制备高黄酮含量的砂仁发酵饮料。在单因素试验的基础上进行正交优化试验,结果表明,产乳酸芽孢杆菌DU-106发酵砂仁饮料的最佳工艺条件为接种量4.2%,发酵时间4d,发酵温度29℃,在此条件下得到的砂仁发酵饮料的总黄酮含量高达0.725mg/g,pH值4.23,可溶性固形物含量5.74%,感官评分16.9分。制作的饮料澄清透明,棕黄色带光泽,砂仁味浓郁纯正、香气宜人、酸甜适中、口感圆润。

The total flavonoids of Amomum villosum Lour. were transformed by Bacillus sp. DU-106 to prepare fermented beverage with high-level of flavonoids. On the basis of single factor experiment,orthogonal experiment was carried out to determine the optimum conditions which were as follows:inoculation amount 4.2%,fermentation time 4 d and fermentation temperature of 29 ℃. Under these conditions,the total flavonoid content of Amomum villosum Lour. fermented beverage reached 0.725 mg/g,and the pH value was 4.23,soluble solids content was 5.74%,sensory score was 16.9 points. The beverage was clear and transparent,with yellow brown color and well luster,moderate acidity and sweetness,round and smooth taste,rich,pure and pleasant flavor of Amomum villosum Lour.