乳酸菌发酵对不同果汁特性的影响

Effects of Lactic Acid Bacteria Fermentation on the Characteristics of Different Fruit Juices

以干乳酪为乳酸菌,在添加或不添加乳清的情况下对芒果、火龙果、杨桃和番石榴4种水果进行发酵,研究发酵过程中的可溶性固体百分浓度、pH和乳酸菌数量变化趋势。在最初的24 h发酵时间内,纯果汁、乳清和果汁+乳清混合物的可溶性固体百分浓度均呈现下降趋势,表明发酵在过程中糖被消耗,用于乳酸菌的生长。乳酸菌在杨梅和火龙果果汁及其乳清混合物发酵过程中的生长繁殖受到抑制,而在芒果和番石榴果汁及其乳清混合物中具有良好的适应性。随着发酵时间延长,芒果、番石榴及其乳清混合物的乳酸菌数量增加,火龙果、杨桃及其乳清混合物的乳酸菌数量减少,表明乳酸菌在芒果、番石榴及其乳清混合物中的适应性较好,而在火龙果、杨桃及其乳清混合物中的适应性较差。感官评价结果表明,芒果、番石榴果汁在未添加乳清的情况下发酵得到的饮品感官评价较高,具有推广潜力。

Mango,pitaya,carambola and guava were as main raw materials for the production of fermented lactic beverages with and without whey addition.The variation tendency of soluble solid concentration,pH and the number of lactobacillus in the fermentation process were studied.In the first 24 h,there was a decrease of SS for fruit juice,whey and fruit juice/whey mixture,which showed the consumption of sugars for cellular growth.The cellular growth in pitaya,carambola and its mixture with whey were inhibited,however,it had good adaptability in mango,guava and its mixture with whey.The number of lactobacillus in the fermentation process increased in mango,guava and its mixture with whey but decreased in pitaya,carambola and its mixture with whey,which indicated lactobacillus had good adaptability in mango,guava and its mixture with whey but had poor adaptability in pitaya,carambola and its mixture with whey.The result of sensory evaluation indicated the production of fermented mango and guava without whey had better sensory acceptance and were potential to promotion.