蓝莓皮渣酵素的制备及其理化特性

Preparation of Blueberry Peel Ferment through Fermentation and Its Physicochemical Indexes

以果酒及果汁生产过程中废弃的蓝莓皮渣为原料,以酵母菌和植物乳杆菌为发酵剂,进行蓝莓皮渣酵素发酵工艺的研究。通过单因素试验和正交试验确定酵母菌最佳发酵工艺条件为:发酵液初始pH 5.0、发酵时间12h、糖添加量6%、接种量0.15%。酵母菌发酵12 h后接种0.5%的植物乳杆菌, 37℃继续发酵27 h,保持温度在6~8℃,静置使其产香。发酵终点时, pH 3.12,可滴定酸含量0.52%。功能性成分中,总酚含量为4.31%,原花青素含量为3.66mg/m L,同时,发酵前后,还原力、羟基自由基清除能力和DPPH自由基清除能力分别提高了1.24倍, 8.1%和5.0%。所得蓝莓皮渣酵素风味适宜,且伴有浓郁的蓝莓香气。

With blueberry peel discarded during the production of fruit wine and fruit juice as the main raw materials, the technology of blueberry peel fermented by yeast and Lactobacillus plantarum was studied. The optimum fermentation condition was confirmed by single factor experiments and orthogonal experiment as follows: yeast fermentation of blueberry peel was conducted for 12 h at an initial pH of 5.0 with an inoculum size of 0.15% and sugar content of 8%, and then the fermented broth was inoculated with Lactobacillus plantarum at an inoculum size of 0.50% for further fermentation for 27 h at 37 ℃, controlling temperature of 6~8 ℃ to make fragrance in fermentation broth. The experiment showed that the pH 3.12 at the end of the fermentation, the titratable acidity was 0.52%. Functional component such as total phenolic content was 4.31 mg/m L and procyanidins 3.66 mg/mL were detected. Compared with the beginning of fermentation, the reducing powder was improved by 1.24 times, and the scavenging activities on DPPH radical, superoxide radical were improved by 8.1% and 5.0%. The resulting blueberry peel ferment had sweet, suitable flavor and accompanied by heavy flavor of blueberry.