添加红枣汁对植物乳杆菌发酵胡萝卜品质的影响

为改善胡萝卜发酵制品的品质,本研究以植物乳杆菌为发酵菌株,探讨添加红枣汁对植物乳杆菌发酵胡萝卜(37 ℃发酵7 d)过程中理化指标和营养成分的影响。结果表明,与对照和未添加红枣汁发酵的胡萝卜相比,红枣汁发酵组的抗坏血酸和胡萝卜素含量显著升高,在发酵7 d后分别升高了8.48 mg/100 g(P<0.01)和1.29 mg/100 g(P<0.05)。红枣汁发酵组的总酚、总酸含量和活菌数显著高于对照和未添加红枣汁组(P<0.01)。红枣汁发酵组的多糖和亚硝酸盐含量降低,但与对照和未添加红枣汁组没有显著差异(P>0.05),同时,3组胡萝卜的质构特性、色差值和pH没有显著性差异(P>0.05)。上述结果显示,添加红枣汁对植物乳杆菌发酵胡萝卜的品质有一定程度的改善。

Effects of Adding Jujube Juice on Quality of Carrot Fermented by Lactobacillus plantarum

In order to improve the quality of carrot fermented products, effects on physicochemical indexes and nutritional components of fermented carrots with added jujube juice (fermentation at 37℃ for 7 days) was studied by using Lactobacillus plantarum. The results showed that the content of ascorbic acid and carotene in the jujube juice group was significantly higher than that in the control group and the carrot group without jujube juice, which the content of ascorbic acid and carotene in the jujube juice group increased by 8.48 mg/100 g (P<0.01) and 1.29 mg/100 g (P<0.05) after 7 days of fermentation. The content of total phenol, total acid and the numbers of Lactobacillus plantarum in the jujube juice group were significantly higher than that in the control group and the carrot group without jujube juice (P<0.01).The content of polysaccharides and nitrite in the fermented group with jujube juice decreased, but there was no significant difference among 3 groups fermented carrots. Meanwhile, there was no significant difference in texture, color difference and pH values of carrots in three groups (P>0.05). The results showed that jujube juice could improve the quality of fermented carrots by Lactobacillus plantarum to some extent.