基于益生菌发酵的甘蔗汁浓缩工艺

Sugarcane Juice Concentration Technology Based on Probiotic Fermentation

为得到发酵性能良好的甘蔗浓缩汁,以甘蔗浓缩汁复原后的抗氧化活性和总酚含量为指标,研究甘蔗汁的浓缩工艺,比较浓缩汁与甘蔗原汁的成分与抗氧化活性及益生菌发酵性能评价。结果表明,甘蔗汁最适浓缩工艺为浓缩温度60℃、转速70 r/min、浓缩汁可溶性固形物含量70%。由极差可以看出,浓缩温度对甘蔗浓缩汁的影响最明显。利用最佳工艺得到的浓缩汁总黄酮含量比较高,但是总酚含量却低于甘蔗原汁。抗氧化活性结果显示,浓缩汁对DPPH自由基的清除率显著高于甘蔗汁,而羟自由基的清除能力和还原力却无明显差异。益生菌发酵性能显示,甘蔗浓缩汁与甘蔗原汁对益生菌的发酵性能没有显著性差异。

In order to obtain sugarcane juice with good fermentation performance,the antioxidant activity and total phenolic content of the restored sugarcane juice were used as indexes to study the concentration process of sugarcane juice,to compare the components and antioxidant activities,and to evaluate the probiotics fermentation performance of the concentrated juice and normal sugarcane juice.The results showed that the optimum concentration process of sugarcane juice was as follows:concentration temperature 60℃,rotation speed 70 r/min,and soluble solid content of the concentrated juice 70%,and the influence of concentration temperature on sugarcane concentrated juice was the most obvious.The total flavonoid content was higher,but the total phenolic content was lower of concentrated juice obtained by the best technology.The results of antioxidant activity showed that the DPPH radical scavenging rate of concentrated juice was significantly higher than that of sugarcane juice,while the hydroxyl radical scavenging ability and reducing power were not significantly different.Fermentation performance of probiotics showed that there was no significant difference between concentrated sugarcane juice and sugarcane juice on the fermentation performance of probiotics.