益生菌脐橙全果汁工艺优化及香气成分分析

Process Optimization and Aroma Component Analysis of Probiotic Navel Orange Whole Juice

为利用植物乳杆菌和干酪乳杆菌的复合益生菌株制备脐橙全果发酵饮品,采用Box-Behnken响应面对饮品的发酵温度、时间和接种量进行考察,通过指标(活菌数和感官评分)优化饮品发酵条件,并采用HSPME-GC-MS分析比较发酵前、后脐橙全果汁香气成分。结果表明,脐橙全果发酵饮品的最优工艺为发酵温度34℃、时间23 h和接种量3%,测得活菌数(8.91±0.11)lg(CFU/mL),感官评分84.8分,在此条件下,饮品发酵后的香气含量更丰富,相对含量增加的成分有醇类8种,脂类2种,酮类5种,烯类6种,醛类2种以及其它类4种,醇类和烯类相对含量增加的种类最多,主要赋予了发酵后果汁更多的花果香。因此,发酵有利于脐橙全果汁的风味改善,赋予全果汁典型风味。

In order to prepare navel orange whole fruit fermented beverage using the complex probiotic strains of Lactobacillus plantarum and Lactobacillus casei,the Box-Behnken response was used to investigate the fermentation temperature,time and inoculation amount of the beverage,and the fermentation conditions of the beverage were optimized by indexes(viable bacteria count and sensory score).The aroma components of navel orange juice before and after fermentation were analyzed by HSPME-GC-MS.The results showed that the optimal fermentation process of navel orange whole fruit fermented drink was fermentation temperature 34℃,time 23 h,inoculation amount 3%,viable bacteria count(8.91±0.11)lg(CFU/m L),sensory score 84.8 points.Under these conditions,the aroma content of the drink after fermentation was richer.There were 8 kinds of alcohols,2 kinds of lipids,5 kinds of ketones,6 kinds of alkenes,2 kinds of aldehydes and 4 kinds of other kinds of components with the increase of relative content.The increase of relative content of alcohols and aldehydes was the most,which mainly gave the fermented juice more fruity flavor.Therefore,fermentation is beneficial to improve the flavor of navel orange juice and give it typical flavor.