不同益生菌发酵对黑胡萝卜汁感官品质和营养品质的影响

Effects of different probiotics fermentation on sensory quality and nutritional quality of black carrot juice

益生菌发酵不仅可以改善果蔬制品的风味,还可增强其营养、功能特性。该研究以黑胡萝卜汁为原料,研究不同益生菌发酵对其感官品质和营养品质的影响并筛选出最优发酵菌种。结果表明,短乳杆菌发酵性能最佳,发酵结束时活菌数高达9.46 lg CFU/mL,同时短乳杆菌发酵也显著提高了黑胡萝卜汁的营养品质及抗氧化活性,使花青素含量提高了3.3倍,类胡萝卜素和总酚含量分别提高了39%和5.6%,铁离子还原能力和ABTS阳离子自由基清除能力分别提高了7.13%和8.28%。植物乳杆菌和发酵乳杆菌发酵可显著改善黑胡萝卜汁的色泽和总体感官品质,植物乳杆菌发酵后黑胡萝卜汁的香气得分最高。研究结果旨在为发酵黑胡萝卜汁的开发与生产提供理论依据与技术参考。

Probiotic fermentation can not only improve the flavor of fruit and vegetable products,but also enhance their nutritional and functional characteristics.In this study,black carrot juice was used as raw material to explore the effects of different probiotics fermentation on its sensory and nutritional quality,and the optimal fermentation strain was screened.The results showed that Lactobacillus brevis had the best fermentation performance,and the viable bacteria count reached 9.46 lg CFU/mL at the end of fermentation.At the same time,the nutritional quality and antioxidant activity of black carrot juice were significantly improved by L.brevis fermentation,with 3.3 times increase in anthocyanins content,39%and 5.6%increase in carotenoids and total phenol contents,respectively,7.13%increase in ferric reduction capacity,and 8.28%increase in free radical scavenging capacity of ABTS cation.Lactobacillus plantarum and Lactobacillus fermentum fermentation could significantly improve the color and sensory quality of black carrot juice,and the aroma score of black carrot juice was the highest after L.plantarum fermentation.The results aimed to provide a theoretical basis and technical reference for the development and production of fermented black carrot juice.