豌豆乳乳酸菌发酵工艺优化及其品质特性研究

Optimization of process and quality characteristics of pea milk fermentation by lactic acid bacteria

为研制和开发营养性新型豌豆乳,以豌豆粉为原材料,使用植物乳杆菌发酵工艺制备豌豆乳,通过单因素试验研究发酵时间、温度、接种量和豌豆粉添加量对豌豆发酵乳中活菌数的影响,以活菌数为指标进行响应面试验对豌豆乳发酵工艺进行优化,运用质构仪测定豌豆发酵乳的质构,对不同发酵时间条件下的豌豆发酵乳进行感官评价。结果表明:最优工艺为发酵温度36℃、乳酸菌接种量0.10%、豌豆粉添加量5.83%、发酵时间24 h;乳酸菌接种量和发酵温度、发酵温度和时间交互作用对活菌数影响极显著;在最优发酵条件下活菌数的对数为9.05,总酚含量为281.77 mg/L,总糖含量为86.01 mg/mL,淀粉含量为21.94 mg/g,蛋白含量为1.10 g/100 g;与发酵前相比,发酵后豌豆乳抗氧化活性显著增强,DPPH清除率可达66.83%;豌豆发酵乳的总糖、总酚含量、活菌数、抗氧化活性及淀粉含量均高于大豆发酵乳;豌豆发酵乳的黏附性、内聚性、硬度、弹性及咀嚼性显著提升;发酵24 h的豌豆乳感官评分最高。植物乳酸菌发酵能够提升豌豆乳的营养成分和品质特性,研究结果为豌豆开发利用提供新的途径。

In order to develop new nutritional pea milk,Lactobacillus plantarum was used in the fermenta-tion process.The effects of fermentation time,temperature,inoculated amount and pea flour addition on the number of viable bacteria in pea fermented milk were studied through single factor experiment.The re-sults indicated that the optimal conditions were:fermentation temperature of 36℃,inoculated amount of lactic acid bacteria of 0.10%,additive amount of pea powder of 5.83%,fermentation time for 24 h.The interaction between pea powder addition and fermentation temperature,fermentation temperature and time had significantly influences on the number of viable bacteria.The logarithm of viable bacteria counts under the optimal fermentation conditions was 9.05 CFU/mL,the total phenolic content was 281.77 mg/L,the total sugar content was 86.01 mg/mL,the starch content was 21.94 mg/g,and the protein content was 0.11 mg/g.Compared with pre-fermentation,the antioxidant activity of pea milk was significantly en-hanced after fermentation,and the DPPH clearance could reach 66.83%.The total sugar,total phenolic content,number of viable bacteria,antioxidant activity and starch content of pea fermented milk were higher than those of soybean fermented milk.The texture of pea fermented milk was determined by texture analyzer,and the results showed that the adhesion,cohesion,hardness,elasticity and chewiness of pea fermented milk were significantly improved.Pea fermented milk fermented for 24 h showed the highest sensory score.The fermentation by plant lactic acid bacteria can improve the nutritional composition and quality characteristics of pea milk,and the research results provide a new way for the development and utilization of pea.