不同底物基质对南酸枣发酵饮料品质的影响

Effects of different substrates on the quality of fermented Choerospondias axillaris beverage

为得到营养成分含量较高、口感较佳的底物基质配方,以南酸枣泥为原料,添加复合乳酸菌(嗜酸乳杆菌+植物乳杆菌)进行发酵。以单因素实验为基础,通过正交优化实验确定最佳底物基质配比,通过对比氮源、碳源、碳氮比、固液比的不同,以理化(pH值、总酸、可溶性固形物)及功能性成分(总酚、总黄酮、Vc)及感官评分为指标,选出最佳发酵基质。最终得出南酸枣发酵饮料的最佳配方为:氮源—脱脂乳粉、碳源—红糖、氮源添加量1.2%、固液比(w/v)4∶5。此时感官评分为94.00,总酚含量为2.15 mg/mL、黄酮含量为0.63 mg/mL、Vc含量为2.98 mg/100 g,营养物质含量较高且口感绵密细腻,南酸枣果香味浓郁,酸甜适中,色泽鲜亮。本研究为南酸枣类产品的开发以及植物基乳酸菌饮料的工业化生产提供技术参考。

In order to obtain a substrate formula with high nutritional content and good taste,Choerospondias axillaris paste was used as the raw material,and composite lactic acid bacteria(Lactobacillus acidophilus+Lactobacillus plantarum)were added for fermentation of Choerospondias axillaris paste.Based on single factor experiments,the optimal substrate ratio was determined through orthogonal optimization experiments.By comparing the differences in nitrogen source,carbon source,carbon nitrogen ratio,and solid-liquid ratio,the optimal fermentation substrate was selected using physicochemical(pH value,total acid,soluble solids),functional components(total phenols,total flavonoids,Vc),and sensory score as indicators.The optimal formula for the fermented beverage of Choerospondias axillaris was determined as follows:nitrogen source skim milk powder,carbon source brown sugar,nitrogen source addition of 1.2%,and solid-liquid ratio(w/v)of 4∶5.Under these conditions,the sensory score of the fermented beverage of Choerospondias axillaris was 94.00,with a total phenolic content of 2.15 mg/mL,flavonoid content of 0.63 mg/mL,and Vc content of 2.98 mg/100g.The nutrient content of the fermented beverage of Choerospondias axillar was high and the taste was dense and delicate,with strong aroma of Choerospondias axillaris,moderate acidity and sweetness,and a bright color.This study provides technical reference for the development of Choerospondias axillaris products and the industrial production of plant-based lactic acid bacteria beverages.