蓝莓与铁皮石斛叶复合乳酸菌发酵饮料工艺优化与品质分析

doi:10.3969/j.issn.1004-1524.20240229

浙江农业学报 ›› 2025, Vol. 37 ›› Issue (3): 654-666.DOI: 10.3969/j.issn.1004-1524.20240229

蓝莓与铁皮石斛叶复合乳酸菌发酵饮料工艺优化与品质分析

乔慧茹¹^,²(), 房祥军², 吴伟杰², 刘瑞玲², 陈杭君², 邓尚贵¹, 沙浩², 郜海燕²^,^*()

1.浙江海洋大学食品与药学学院,浙江舟山 316022
2.浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,全省生鲜食品智慧物流与加工重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2024-03-11 出版日期:2025-03-25 发布日期:2025-04-02
作者简介:乔慧茹(1999—),女,河南许昌人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail:1394174682@qq.com
通讯作者: * 郜海燕,E-mail:spsghy@163.com
基金资助:
国家重点研发计划(2021YFD2100502-1-2);浙江省重点研发计划(2021C02015);浙江省“尖兵”“领雁”研发攻关计划(2023C04002);浙江省“三农九方”科技协作计划(2024SNJF034)

Process optimization and quality analysis of composite lactic acid bacteria fermented beverage with blueberries and Dendrobium officinale leaves

QIAO Huiru¹^,²(), FANG Xiangjun², WU Weijie², LIU Ruiling², CHEN Hangjun², DENG Shanggui¹, SHA Hao², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
2. Key Laboratory of Post-Harvest Fruit Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Fruit and Vegetable Preservation and Processing, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China

Received:2024-03-11 Online:2025-03-25 Published:2025-04-02

摘要/Abstract

摘要：

为提高铁皮石斛叶的资源利用率,本研究旨在探究乳酸菌发酵对蓝莓-铁皮石斛叶复合饮料品质和风味成分的影响,以开发一种具有独特口感、营养价值和健康益处的复合发酵饮料。以蓝莓和铁皮石斛叶为主要原料,以植物乳杆菌(Lactobacillus plantarum)为发酵菌种,制备蓝莓-铁皮石斛叶复合发酵饮料。通过单因素和正交试验优化蓝莓汁与铁皮石斛叶汁的体积比、蔗糖添加质量分数、植物乳杆菌接种体积分数和发酵时间,确定最佳发酵工艺参数。结果表明,最佳发酵参数为:蓝莓汁与铁皮石斛叶汁体积比为1∶1,蔗糖添加质量分数为6%,植物乳杆菌接种体积分数为2%,发酵时间为48 h。在此条件下,发酵饮料酸甜可口,可溶性固形物含量为9.47%,总糖含量为56.28 mg·mL^-1,总酚含量为1.80 mg·mL^-1,花色苷含量为13.21 mg·L^-1,感官评分为84.50分。与发酵前相比,发酵后饮料的DPPH、ABTS⁺和羟自由基清除率分别提高13.50%、11.00%和17.88%。此外,共检出73种挥发性风味物质,以酯类、醇类、醛类和酚类化合物为主,其中壬酸乙酯、乙酸乙酯、丁酸乙酯、芳樟醇、1-壬醇、2-乙基-1-己醇、1-庚醇和1-戊醇含量较高。发酵促进酸类物质转化为酯类物质,显著提升了饮料的酯类物质含量,赋予其鲜甜柔润的口感。乳酸菌发酵显著改善了蓝莓-铁皮石斛叶复合饮料的品质和风味,提升了其抗氧化活性和营养价值。本研究为农副产品的深加工和高值化利用提供了新途径,具有重要的应用前景。

关键词: 发酵饮料, 工艺优化, 风味物质, 蓝莓, 铁皮石斛叶

Abstract:

To improve the resource utilization of Dendrobium officinale leaves, this study aimed to investigate the effects of lactic acid bacteria fermentation on the quality and flavor components of a blueberry-D. officinale leaf composite beverage, with the goal of developing a fermented beverage with unique taste, nutritional value, and health benefits. Using blueberries and D. officinale leaves as the main raw materials and Lactobacillus plantarum as the fermentation strain, a composite fermented beverage was prepared. Single-factor and orthogonal experiments were conducted to optimize the volume ratio of blueberry juice to D. officinale leaf juice, addition mass fraction of sugar, inoculation volume fraction of Lactobacillus plantarum, and fermentation time, thereby determining the optimal fermentation parameters. The results showed that the optimal fermentation parameters were a blueberry juice to D. officinale leaf juice ratio of 1:1, addition mass fraction of sugar of 6%, inoculation volume fraction of L. plantarum of 2%, and fermentation time of 48 h. Under these conditions, the fermented beverage exhibited a pleasant sweet-sour taste, with a soluble solid content of 9.47%, total sugar content of 56.28 mg·mL^-1, total phenolic content of 1.80 mg·mL^-1, anthocyanin content of 13.21 mg·L^-1, and a sensory score of 84.50. Compared to the pre-fermentation state, the DPPH, ABTS⁺, and hydroxyl radical scavenging rates increased by 13.50%, 11.00%, and 17.88%, respectively. Additionally, 73 volatile flavor compounds were detected, primarily esters, alcohols, aldehydes, and phenols, with higher concentrations of ethyl nonanoate, ethyl acetate, ethyl butyrate, linalool, 1-nonanol, 2-ethyl-1-hexanol, 1-heptanol, and 1-pentanol. Fermentation promoted the conversion of acids to esters, significantly increasing the ester content and imparting a fresh, sweet, and smooth taste to the beverage. Lactic acid bacteria fermentation significantly improved the quality and flavor of the blueberry-D. officinale leaf composite beverage, enhancing its antioxidant activity and nutritional value. This study provides a new approach for the deep processing and high-value utilization of agricultural by-products, demonstrating significant application potential.

Key words: fermented beverage, process optimization, flavor substance, blueberry, Dendrobium officinale leaf

中图分类号:

TS275

乔慧茹, 房祥军, 吴伟杰, 刘瑞玲, 陈杭君, 邓尚贵, 沙浩, 郜海燕. 蓝莓与铁皮石斛叶复合乳酸菌发酵饮料工艺优化与品质分析[J]. 浙江农业学报, 2025, 37(3): 654-666.

QIAO Huiru, FANG Xiangjun, WU Weijie, LIU Ruiling, CHEN Hangjun, DENG Shanggui, SHA Hao, GAO Haiyan. Process optimization and quality analysis of composite lactic acid bacteria fermented beverage with blueberries and Dendrobium officinale leaves[J]. Acta Agriculturae Zhejiangensis, 2025, 37(3): 654-666.

图/表 12

表1 正交试验的因素水平

Table 1 Factor level for orthogonal experiment

水平 Level	因素Factor
水平 Level	A体积比 Volume ratio	B蔗糖添加质量分数 Addition mass fraction of sugar/%	C植物乳杆菌接种体积分数 Inoculation volume fraction of Lactobacillus plantarum/%	D发酵时间 Fermentation time/h
1	3∶1	4	2	36
2	1∶1	5	3	48
3	1∶3	6	4	60

图1 蓝莓汁与铁皮石斛叶汁体积比、蔗糖添加质量分数、植物乳杆菌接种体积分数和发酵时间对复合饮料感官评分和活菌数的影响

Fig.1 Effect of volume ratio of blueberry juice to Dendrobium officinale leaf juice, addition mass fraction of sugar, inoculation volume fraction of Lactobacillus plantarum and fermentation time on sensory score and viable bacteria count of composite beverage

表2 正交试验设计方案与结果

Table 2 Design and results of orthogonal test

试验编号 Test No.	A体积比 Volume ratio	B蔗糖添加质量分数 Addition mass fraction of sugar/%	C植物乳杆菌接种体积分数 Inoculation volume fraction of Lactobacillus plantarum/%	D发酵时间 Fermentation time/h	Y₁感官评分 Sensory evaluation	Y₂活菌数 Number of live bacteria/lg (CFU·mL^-1)	Y₃乳酸含量 Lactic acid content/ (mmol·L^-1)
1	3∶1	4	2	36	77.70	9.12	30.08
2	3∶1	5	4	48	78.40	8.82	29.86
3	3∶1	6	3	60	78.60	7.96	22.94
4	1∶1	4	4	60	77.40	8.23	26.14
5	1∶1	5	3	36	80.80	9.32	21.92
6	1∶1	6	2	48	84.30	11.45	39.82
7	1∶3	4	3	48	73.40	10.59	33.43
8	1∶3	5	2	60	71.90	8.48	29.21
9	1∶3	6	4	36	72.30	8.29	22.63

表3 极差分析结果

Table 3 Range analysis results

因素 Factor	感官评分Sensory evaluation					活菌数Number of live bacteria					乳酸含量Lactic acid content
因素 Factor	k₁	k₂	k₃	R	最优水平 Optimum level	k₁/lg (CFU· mL^-1)	k₂/lg (CFU· mL^-1)	k₃lg (CFU· mL^-1)	R	最优水平 Optimum level	k₁/ (mmol· L^-1)	k₂/ (mmol· L^-1)	k₃/ (mmol· L^-1)	R	最优水平 Optimum level
A体积比	78.23	80.83	72.53	8.30	2	8.63	9.67	9.12	1.04	2	27.63	29.29	28.42	1.66	2
Volume ratio
B蔗糖添加质量	76.16	77.03	77.10	0.94	3	9.31	8.87	9.23	0.44	1	29.88	27.00	28.46	2.88	1
分数 Addition mass fraction of sugar/%
C植物乳杆菌	78.00	77.60	76.03	1.97	1	9.68	9.29	8.45	1.23	1	33.04	26.10	26.21	6.94	1
接种体积分数 Inoculation volume fraction of Lactobacillus plantarum/%
D发酵时间	76.90	78.70	76.00	2.70	2	8.91	10.29	8.22	2.07	2	24.88	34.37	26.10	9.49	2
Fermentation time/h

表4 蓝莓-铁皮石斛叶复合饮料的营养成分含量与抗氧化能力

Table 4 Nutrient composition content and antioxidant capacity of blueberry and Dendrobium officinale leaf compound drink

样品 Sample	pH	可溶性固形物含量 Soluble solid content/%	总酚含量 Total phenol content/ (mg·mL^-1)	总糖含量 Total sugar content (mg·mL^-1)	花色苷含量 Anthocyanin content/ (mg·L^-1)	DPPH自由基清除率 DPPH radical scavenging rate/%	ABTS⁺自由基清除率 ABTS⁺ radical scavenging rate/%	羟自由基清除率 ·OH scavenging rate/%
发酵前 Pre-fermentation	3.66 ±0.01 a	7.93 ±0.11 b	1.94 ±0.03 a	50.34 ±1.20 b	9.01 ±1.27 b	74.73 ±1.62 c	80.72 ±1.54 c	62.63 ±2.91 c
发酵后 Post-fermentation	3.48 ±0.05 b	9.47 ±0.31 a	1.80 ±0.03 b	56.28 ±3.21 a	13.21 ±0.24 a	84.83 ±0.59 b	89.62 ±0.97 b	73.83 ±2.03 b
抗坏血酸 Ascorbic acid	—	—	—	—	—	92.14 ±1.87 a	98.80 ±0.49 a	90.76 ±1.28 a

图2 样品中挥发性成分GC-IMS三维谱图整个图背景为蓝色,3个坐标轴分别表示迁移时间(X轴)、保留时间(Y轴)和信号峰强度(Z轴),每一个点代表一种挥发性有机物。颜色代表物质的峰强度,从蓝色到红色,颜色越深表示峰强度越大。左图代表未发酵组样品,右图代表发酵样品。

Fig.2 GC-IMS three-dimensional spectra of volatile components in the sample The background is blue, and the three axes represent migration time (X-axis), retention time (Y-axis), and signal peak strength (Z-axis), with each point representing a volatile organic compound. The color represents the peak strength of the substance, from blue to red, and the darker the color, the greater the peak strength. The left picture is unfermented sample, the right picture is fermented sample.

图3 样品中挥发性成分GC-IMS差异谱图纵坐标代表气相色谱的保留时间(s),横坐标代表相对迁移时间(归一化处理,a.u.)。如果发酵样品和未发酵组的挥发性有机物含量一样,则扣减后的背景为白色,而红色代表该物质的浓度在发酵样品中高于未发酵样品,蓝色代表该物质的浓度在发酵样品中低于未发酵样品。左图为未发酵样品,右图为发酵样品。

Fig.3 GC-IMS differential spectra of volatile components in the samples Vertical coordinates represent retention time (s) for gas chromatography, and horizontal coordinates represent relative migration time (normalized treatment, a.u.). If the volatile organic compound content of the fermented sample is the same as that of the unfermented sample, the reduced background is white, and the red color indicates that the concentration of the substance in the fermented sample is higher than that in the unfermented sample, the blue color indicates that the concentration of the substance in the fermented sample is lower than that in the unfermented sample. The left figure is the unfermented sample, the right figure is the fermented sample.

图4 未发酵样品定性图谱整个图背景为蓝色,横坐标1.0处红色竖线为RIP峰(反应离子峰,经归一化处理)。纵坐标代表气相色谱的保留时间(s),横坐标代表相对迁移时间(归一化处理,a.u.)。RIP峰两侧的每1个数字代表1种挥发性有机物。颜色代表物质的峰强度,从蓝色到红色,颜色越深表示峰强度越大。图5同。

Fig.4 Qualitative map of unfermented samples The background is blue and the red vertical line at 1.0 is RIP peak (reactive ion peak, normalized). Vertical coordinates represent retention time (s) for gas chromatography, and horizontal coordinates represent relative migration time (normalized treatment, a.u.). Each number on either side of the RIP peak represents a volatile organic compound. The color represents the peak strength of the substance, from blue to red, and the darker the color, the greater the peak strength. The same as in Figure 5.

图5 发酵样品定性图谱

Fig.5 Qualitative map of fermented samples

图6 发酵前后样品中所有挥发性成分的指纹图谱图中每1行代表1个样品中选取的全部信号峰,每1列代表同一挥发性有机物在不同样品中的信号峰。从图中可以看出每种样品的完整挥发性有机物信息和样品之间挥发性有机物的差异,颜色越亮说明该物质含量越高;物质后缀M、D或T分别为同一个物质的单体、二聚体和三聚体。F,发酵组样品;W,未发酵组样品。

Fig.6 Fingerprints of all volatile components in the samples before and after fermentation Each row in the graph represents all of the signal peaks selected from one sample, and each column represents the signal peaks of the same volatile organic compound in different samples, the complete volatile organic compound information of each sample and the differences in volatile organic compound between the samples can be seen in the figure. The brighter the color, the higher the content of the substance; The substance suffixes M, D, or T are monomers, dimers, and trimers of the same substance, respectively. F, Fermented group sample; W, Unfermented group sample.

图7 发酵前后样品挥发性成分PCA得分图 F,发酵组样品;W,未发酵组样品。

Fig.7 PCA score of volatile components before and after fermentation F, Fermented group samples; W, Unfermented group samples.

图8 样品中挥发性成分的最近邻-欧氏距离图 F,发酵组样品;W,未发酵组样品。

Fig.8 Nearest neighbor-euclidean distance diagram of volatile components in samples F, Fermented group samples; W, Unfermented group samples.

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蓝莓与铁皮石斛叶复合乳酸菌发酵饮料工艺优化与品质分析

Process optimization and quality analysis of composite lactic acid bacteria fermented beverage with blueberries and Dendrobium officinale leaves

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