枸杞发酵饮料的工艺优化及其风味物质分析

Optimization of Fermentation Technology and Analysis of Flavor Substances of Wolfberry

以枸杞原浆为原料,采用实验室特有的植物乳杆菌CGMCC8198对其进行发酵,生产风味独特、口感优良的枸杞发酵饮料。以感官评分为指标,通过单因素试验及响应面分析法对枸杞汁发酵饮料进行工艺优化,并且采用顶空固相微萃取结合气相色谱质谱联用的方法分析枸杞汁发酵前后风味物质种类及含量的变化。结果表明:枸杞发酵饮料最优的发酵条件是枸杞原浆与水体积比为10.5∶1、接种量为2%、发酵时间为6 h、发酵温度为33℃,木糖醇添加量为7%。同时对比分析发酵前后枸杞汁挥发性风味物质成分及含量的变化。最终得到的枸杞发酵饮料兼具枸杞的清香以及发酵特有的风味,具有很好的实际生产应用价值。

The raw juice of Lycium barbarum L. was fermented by lab-specific Lactobacillus plantarum CGMCC8198 to produce a fermented beverage with unique flavor and good taste. Sensory score as an index for process optimization wolfberry juice fermented beverage by single factor test and response surface methodology.And headspace solid phase microextraction in combination with gas chromatography mass spectrometry analysis before and after wolfberry juice fermented flavor type and content. The results showed that:the optimum process of wolfberry fermented beverage was wolfberry puree to water volume ratio was 10.5 ∶ 1,inoculation was 2 %,the fermentation time was 6 h,the fermentation temperature was 33 ℃,added in an amount of 7 % xylitol. At the same time comparative analysis of the changes in material composition and content of volatile flavor wolfberry juice before and after fermentation. Wolfberry fermented beverages got the final production of fermented both fragrance and unique flavor wolfberry,had a good practical application value.