浙江农业学报 ›› 2021, Vol. 33 ›› Issue (5): 893-906.DOI: 10.3969/j.issn.1004-1524.2021.05.15

• 食品科学 • 上一篇    下一篇

副干酪乳杆菌固态发酵枣粉工艺优化及其品质分析

张家萌1(), 魏嘉雯2, 张惠玲1,*()   

  1. 1.宁夏大学 食品与葡萄酒学院,宁夏 银川 750021
    2.宁夏食品微生物应用技术与安全控制重点实验室,宁夏 银川 750021
  • 收稿日期:2020-10-01 出版日期:2021-05-25 发布日期:2021-05-25
  • 通讯作者: 张惠玲
  • 作者简介:*张惠玲,E-mail:zhl5792@163.com
    张家萌(1995—),女,宁夏中宁人,硕士研究生,主要从事食品发酵研究。E-mail:823160903@qq.com
  • 基金资助:
    宁夏回族自治区重点研发计划(2017BY073)

Process optimization of solid-state fermented jujube powder by Lactobacillus paracasei and its quality analysis

ZHANG Jiameng1(), WEI Jiawen2, ZHANG Huiling1,*()   

  1. 1. College of Food and Wine, Ningxia University, Yinchuan 750021, China
    2. Key Laboratory of Food Microbiology Application Technology and Safety Control in Ningxia, Yinchuan 750021, China
  • Received:2020-10-01 Online:2021-05-25 Published:2021-05-25
  • Contact: ZHANG Huiling

摘要:

为制得一种活菌数高且稳定性较好的红枣益生菌粉,以红枣为主料,副干酪乳杆菌(Lactobacillus paracasei)TK1501为发酵菌株进行固态发酵,通过单因素试验和响应面试验优化发酵工艺。基于优化后的工艺制作红枣益生菌粉,对其理化指标、微生物安全性进行检测,并开展综合评价。结果表明,最佳发酵工艺为料水比1∶0.9、豆粉添加量24%、麦麸添加量9%、接种量10%、发酵时间24 h,最佳干燥方式为-50 ℃冷冻干燥24 h。在此条件下制备的样品,活菌数含量为7.21×108 CFU·g-1,粗多糖、乳酸、苹果酸、柠檬酸、游离氨基酸、γ-氨基丁酸含量较发酵前提高,且口感酸甜,枣香浓郁,综合评价良好,各项理化指标和微生物安全指标均符合相应标准,在(37±2)℃的条件下贮藏90 d,样品基本保持稳定。

关键词: 红枣, 副干酪乳杆菌, 固态发酵, 品质分析

Abstract:

To produce solid-state fermented jujube powder with high viable count, red jujube was used as main ingredient in the present study, with Lactobacillus paracasei TK1501 as fermentation strain. The substrate formulation and fermentation process were optimized by single factor experiment and response surface experiment. The quality and microbial safety of the product made under the optimized conditions were examined, and comprehensive evaluation was carried out. It was shown that the optimum fermentation parameters were as follows: the ratio of material to water was 1∶0.9; the addition amount of soybean powder was 24%; the addition amount of wheat bran was 9%; the inoculation amount was 10%; the fermentation time was 24 h. The best drying method was freeze drying at -50 ℃ for 24 h. Under these conditions, the viable count in the final product was 7.21×108 CFU·g-1. The content of crude polysaccharide, lactic acid, malic acid, citric acid, free amino acid and γ-aminobutyric acid increased in the final product after fermentation. The produced solid-state fermented jujube powder had sweet and sour taste, with rich jujube aroma, and all physical and chemical indexes and microbial safety indexes met the requirement of corresponding standards. Under (37±2) ℃, the final product showed stability within 90 d.

Key words: jujube, Lactobacillus paracasei, solid fermentation, quality analysis

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