紫胡萝卜复合发酵饮料的研制及其挥发性风味物质分析
Development and Volatile Flavor Substances Analysis of Purple Carrot Compound Fermented Beverage
袁辛锐 1杨其长 1王芳 1林致通2
作者信息
- 1. 中国农业科学院都市农业研究所,四川成都 610065
- 2. 中国农业科学院都市农业研究所,四川成都 610065;四川天味食品集团股份有限公司,四川成都 610200
- 折叠
摘要
以羽衣甘蓝、冰菜和紫胡萝卜为主要原料,安琪乳酸菌为发酵菌种,制备紫胡萝卜复合发酵饮料.采用单因素和正交试验优化糖添加量、乳酸菌接种量、发酵温度和发酵时间.结果表明,发酵饮料的最佳工艺参数为:糖添加量 7%、乳酸菌接种量 5‰、发酵温度 41℃、发酵时间 38 h.该条件下得到的发酵饮料酸甜可口、色泽鲜红,总糖含量 0.21 g/L,总酸含量 0.38 g/L,膳食纤维含量 0.41 g/L,活菌数 7.42×107 CFU/g,感官评分 93.3分;共检测出 71种挥发性风味物质,以酮类和醛类为主,其次依次是醇类、酸类、酯类及其他化合物;其中香叶基丙酮、乙酸、反式-2-癸烯醛含量最高,分别为 15.60%、13.14%和 6.40%,是发酵饮料风味的主要来源.本研究为蔬菜饮料的开发提供新思路,也为实现农副产品的进一步开发提供参考.
Abstract
Using kale,Mesembryanthemum crystallinum and purple carrot as the main raw materials,and angel Lactobacillus as fermentation strains,the purple carrot compound fermented beverage was prepared.Orthogonal experiment was used to optimize the sugar addition,inoculum amount,fermentation temperature and fermentation time.Results showed that the optimal sugar addition of the fermented vegetable beverage was 7%,the lactic acid bacteria inoculation amount was 5‰,the fermentation temperature was 41℃,the fermentation time was 38 h.The final compound fermented beverage with moderate sour and sweetness taste,and bright red color was obtained.And the total sugar was 0.21 g/L,the total acid was 0.38 g/L,the dietary fiber content was 0.41 g/L,the number of Lactobacillus was 7.42×107 CFU/g,the sensory score was 93.3.A total of 71 volatile flavor substances were detected,mainly ketones and aldehydes,followed by alcohols,acids,esters and other compounds.Among them,the highest concentrations of geranylacetone,acetic acid and(2E)-2-decenal were 15.60%,13.14%and 6.40%,respectively,which were the main sources of fermented beverage flavor.This study provides new ideas for the development of vegetable beverages and provides a reference for the further development of agricultural and sideline products.
关键词
发酵饮料/风味物质/工艺优化/羽衣甘蓝/冰菜/紫胡萝卜Key words
fermented beverage/flavor substance/process optimization/kale/Mesembryanthemum crystallinum/purple carrot引用本文复制引用
基金项目
中国农业科学院科技创新工程项目(ASTIP2023-34-IUA-01)
出版年
2024
国家科技期刊平台
NSTL
万方数据