胡萝卜木瓜混合发酵果蔬汁的制备及其抗氧化性能研究

Development and oxidation resistance of mixed fermented fruit-vegetable juice of carrot and papaya

胡萝卜、木瓜为原料,选用植物乳杆菌DMDL 9010发酵混合果蔬汁。通过单因素试验确定最优条件为:果蔬汁含量60%(v/v),胡萝卜与木瓜质量比1:3,蔗糖添加量10%(m/v),发酵温度(32~36)℃,发酵时间(14~22)h,接种量6%~10%(v/v)。正交试验表明,混合发酵果蔬汁最优发酵条件为:接种量6%(v/v)、34℃发酵18 h。此条件下生产的活菌型与灭菌型混合发酵果蔬汁质量可靠、色泽鲜艳、口感好,柠檬酸、苹果酸和乳酸含量分别为2.83、4.80、2.60 g/L,L-乳酸光学纯度为49.7%;且抗氧化性能良好,活菌型果蔬汁DPPH自由基清除率可达41.20%;活菌型与灭菌型果蔬汁货架期分别可达28 d和3个月。该研究提供的制备工艺,打破了传统的乳酸菌饮料加工模式,具有重要的工业价值。

With carrot and papaya as materials and Lactobacillus plantarum DMDL 9010 was used as culture to fermented mixed fruit-vegetable juice. The optimal conditions of the juice was as follows: 60%(v/v) fruit and vegetable juice;ratio of carrot and papaya, 1:3;10%(m/v) sugar added;fermentation temperature,(32~36)℃;and the time(14~22)h;inoculum size, 6%~10%(v/v) through single factor experiment. It was established that the optimum producing technology was fermented at 34 ℃ with 6%(v/v) inoculation for 18 hours by orthogonal experiment. The product prepared under the above technological condition possessed reliable quality, bright color and good taste, have good oxidation resistance which DPPH free radical scavenging capacity of viable juice up to 41.20%, and the content of the citric acid, malic acid and lactic acid were 2.83, 4.80, 2.60 g/L, L-lactic acid optical purity was 49.7%. In addition, the shelf life of viable and sterilized juice reached 28 d and 3 months, respectively. In summary, the producing technology of this study breaked the traditional model of Lactobacillus beverage processing and was feasible and promised industrial application prospects.