模糊数学综合评价结合响应面法优化竹笋汁饮品发酵工艺
Optimization of fermentation process of bamboo shoot juice beverage by fuzzy mathematics comprehensive evaluation combined with response surface method
李珂 1高宁 1张飞 1谭旭 1袁滨锋 1张美云 2李宗军1
作者信息
- 1. 湖南农业大学食品科学技术学院,湖南长沙 410128;湖南农业大学湖南省食品科学与生物技术重点实验室,湖南长沙 410128
- 2. 湖南惊石农业科技有限公司,湖南益阳 413400
- 折叠
摘要
该研究以清水竹笋罐头生产过程中产生的清水为原料,以发酵乳杆菌(Lactobacillus fermentium)与红茶菌为菌种复合发酵制备竹笋汁饮品.利用单因素试验、模糊数学综合评价结合响应面法对其发酵工艺进行优化,并对其理化指标、微生物指标及抗氧化性进行检测分析.结果表明,竹笋汁饮品的最佳发酵工艺为:红茶菌添加量6％、发酵温度25℃、发酵时间2.5 d.在此优化条件下,竹笋汁饮品的色泽均匀,呈浅黄色的基底液,其感官评分为85.24分,固形物含量为6.13g/L,pH为3.38,总糖含量为0.16 g/L,总酸含量为41.33 g/L,总酚含量为7.74 mg/L,总黄酮含量为0.066 mg/mL;益生菌活菌数为3.5×107 CFU/g,大肠菌群、沙门氏菌及霉菌未检出,说明其理化指标及微生物指标均符合T/CASME 435-2023《益生菌发酵植物饮料》.竹笋汁饮品对1,1-二苯基-2-苦基肼(DPPH)自由基清除率为64.03％,羟自由基(·OH)清除率为46.62％,说明其具有一定的抗氧化能力.
Abstract
Using clear water produced in the process of canned bamboo shoots as raw material,the bamboo shoot juice beverage was prepared with Lactobacillus fermentium and Kombucha as strains.The fermentation process was optimized by single factor test,fuzzy mathematics comprehensive evaluation and response surface method,and its physicochemical index,microbial index and antioxidant activity were tested and analyzed.The re-sults showed that the optimal fermentation process for bamboo shoot juice beverage was as follows:Kombucha addition 6％,fermentation tempera-ture 25 ℃,and time 2.5 d.Under these optimal conditions,the color of bamboo shoot juice beverage was uniform,with light yellow base fluid,the sensory score,solid content,pH,total sugar,total acid,total phenol and total flavonoids contents were 85.24 points,6.13 g/L,3.38,0.16 g/L,41.33 g/L,7.74 mg/L and 0.066 mg/ml,respectively.The viable number of probiotics was 3.5×107 CFU/g,and coliform,Salmonella and mold were not detected,indicating that its physicochemical and microbial indexes were in line with the standard T/CASME 435-2023"Probiotic fermented botanical bever-age".The scavenging rate of l,l-diphenyl-2-picrohydrazide(DPPH)free radical and hydroxyl free radical(·OH)of bamboo shoot juice beverage were 64.03％and 46.62％,respectively,indicating that bamboo shoot juice beverage had certain antioxidant capacity.
关键词
竹笋汁/红茶菌/复合发酵/模糊数学综合评价/响应面法/发酵工艺/理化指标/抗氧化性Key words
bamboo shoot juice/kombucha/composite fermentation/fuzzy mathematics comprehensive evaluation/response surface methodology/fermentation process/physicochemical index/antioxidant property引用本文复制引用
基金项目
湖南省重点研究计划(2022NK2040)
出版年
2024
NETL
NSTL
万方数据