摘要
研究不同原料含量和发酵条件玉竹复合发酵饮料的感官和抗氧化特性的影响.以玉竹为主要原料,以小麦胚芽、酸枣仁、百合、茯苓、龙眼为辅料,添加植物乳杆菌进行复合发酵,制备玉竹复合发酵饮料.通过单因素试验,考察玉竹添加量、糖添加量、菌种添加量、发酵时间、发酵温度五个单因素对玉竹发酵饮料的影响.并结合正交试验设计,以发酵液SOD活性值和感官评分为指标,优化发酵工艺.通过单因素试验和正交试验,玉竹复合.发酵饮料最佳的工艺参数为玉竹添加量4％、糖添加量5％、菌种添加量0.4％、发酵时间36 h、发酵温度35℃.最优条件下发酵液SOD活性为10.47 U/mL,DPPH自由基清除率为60.66％.此时发酵饮料口感细腻、顺滑、无异味,风味较好,呈亮黄色且色泽均匀,感官良好且有较强的抗氧化作用.
Abstract
The effects of different raw material contents and fermentation conditions on the sensory and antioxidant properties of Polygonatum odoratum composite fermented beverage were studied.The compound fermentation was carried out by adding Lactobacillus plantarum with Polygonatum odoratum as the main raw material and wheat germ,sour date kernel,lily,poria and longan as the auxiliary materials to prepare fermented beverage.The effects of five single factors,namely,the addition amount of Polygonatum odoratum,the addition amount of sugar,the amount of strain,the fermentation time,and the fermentation temperature,on the fermented beverage were investigated through a one-way test.And combined with orthogonal experimental design,the fermentation process was optimized with the SOD activity value and sensory score of fermentation broth as indicators.Through the single-factor test and orthogonal test,the optimal process parameters for the compound fermented beverage were 4% Polygonatum odoratum addition,5% sugar addition,0.4% strain addition,36 h of fermentation time,and 35 ℃ of fermentation temperature.The SOD activity of the fermentation broth under the optimal conditions was 10.47 U/mL,and the free radical scavenging rate of DPPH was 60.66% .At this time,the fermented beverage had a delicate,smooth taste and good flavor,bright yellow and uniform color,good sensory and strong antioxidant effect.
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