复合果蔬汁的发酵工艺及风味品质研究

Research of fermentation technology and flavor quality of compounded fruit and vegetable juice

为开发高品质的益生菌发酵复合果蔬汁,对果蔬汁的发酵工艺及风味品质进行研究。通过观测发酵前后的pH值变化、滴定酸度、糖度和活菌数等因素,研究不同的发酵微生物、不同的果蔬种类和不同发酵时间对发酵结果的影响,结合感官评价和气相色谱-质谱联用法(GC-MS)对风味品质进行评价分析。果蔬种类和发酵菌种单因素试验结果表明,选择芒果、圣女果和胡萝卜为复合果蔬汁原料,以植物乳杆菌、副干酪乳杆菌和瑞士乳杆菌复配发酵48 h的制品pH低、酸度较高、活菌数高、感官评价结果质量最优;GC-MS风味分析表明,发酵过程中酯类、醇类和酸类的挥发性风味物质相对增加,风味较好。说明以优化的发酵工艺制备的复合果蔬汁具有感官风味较好、活菌数含量高等特点,可为发酵制品的研制及发酵果蔬汁的市场开拓提供参考。

To produce high-quality fermented fruit and vegetable juice,the effects of time and different fermentation strains on several fruits and vegetables were studied.Fermentation outcomes,including changes in pH,titratable acidity,sugar levels,and bacterial abundance were determined.Moreover,GC-MS and sensory evaluation techniques were used to evaluate the flavor of the fermented product.The results of the single factor experiment performed in our study by using fruits,vegetables and the fermentation strains indicated that mango,cherry tomato and carrot could be used as ideal raw materials to prepare fruit/vegetable juice.It was found that the fermentation products obtained by the action of Lactobacillus plantarum,Lactobacillus paracasei and Lactobacillus helveticus for 48 h had low pH value,high acidity,a large number of viable bacteria and the optimal sensory quality.The results of GC-MS analysis suggested that volatile compounds,including alcohols,esters,and acids increased after fermentation and imparted a better sensory and flavor profile to the resultant juice.Compound fruit and vegetable juice prepared using this optimized fermentation process resulted in an improvement in the overall quality of the product,enhanced the flavor profile,and led to an increase in the levels of live bacteria.Therefore,our findings can serve as a reference for the production of fermented preparations,especially in the commercial development of fermented fruit and vegetable juice.