低聚木糖对植物乳杆菌发酵红枣汁品质的影响

Effect of Xylo-Oligosaccharide on Quality Characteristics of Jujube Juice Fermented with Lactobacillus Plantarum

益生菌类保健食品开发是近年来食品科学领域的研究热点。为提高发酵红枣汁中的益生菌活菌数和改善发酵红枣汁品质,该研究以低聚木糖为益生元,探讨其对植物乳杆菌发酵红枣汁的总糖、酸度、活菌数、色差和耐受胃肠液能力等的影响。结果显示,添加3%低聚木糖的发酵红枣汁,植物乳杆菌活菌数比对照组高出2.06 lg cfu/mL,红枣汁的亮度、总糖和酸度分别提高了0.82、3.57 g/100 mL和2.44°T,且获得了较高的感官评价。此外,添加3%和5%低聚木糖的发酵红枣汁在模拟胃液消化30~120 min时,植物乳杆菌存活率分别在23.51%~41.73%和23.85%~45.46%,显著高于对照组和1%低聚木糖组;在模拟肠液消化150 min后,3%和5%低聚木糖发酵红枣汁中植物乳杆菌的存活率分别为55.12%和59.68%,显著高于对照组(50.07%)。因此,添加低聚木糖改善了植物乳杆菌发酵红枣汁的部分品质,但在改善耐受胃肠液消化能力方面有待于进一步研究。

The development of probiotic-based foods is a research hotspot in the field of food science in recent years.In order to increase the number of viable probiotics in fermented jujube juice and improve the quality of fermented jujube juice,the jujube juice fermented with Lactobacillus plantarum was used as materials to evaluate the effects of different addition amounts of xylo-oligosaccharide(prebiotics)on the quality characteristics of fermented jujube juice including total sugar,acidity,viable count,color and tolerance to gastrointestinal fluid in this study.The results showed that the viable count of Lactobacillus plantarum was 2.06 lg cfu/mL higher than that of the control,and the L;,total sugar and acidity of jujube juice were also increased by 0.82,3.57 g/100 mL and 2.44°T,and a high sensory evaluation was obtained after fermentation with adding 3%xylo-oligosaccharide.Based on the study under in vitro simulated gastric fluid conditions(30~120 min),the survival rate of Lactobacillus plantarum of the fermented jujube juice with 3%and 5%xylo-oligosaccharide were 23.51%~41.73%and 23.85%~45.46%,respectively,which was significantly higher than that of the control and 1%xylo-oligosaccharide group.Furthermore,the survival rates of Lactobacillus plantarum in fermented jujube juice with 3%and 5%xylo-oligosaccharide were 55.12%and 59.68%in simulated intestinal fluid conditions(150 min),which were significantly higher than that in the control(50.07%).In summary,the jujube juice fermented by Lactobacillus plantarum with xylo-oligosaccharide could improve some quality characteristics of the juice,but it needs further study on survival of tolerance to gastric and intestinal fluids in the future.