乳酸菌和酵母菌发酵红枣汁工艺优化及成分分析

以红枣汁为原料,探究酿酒酵母分别与发酵乳杆菌、干酪乳杆菌、短乳杆菌和植物乳杆菌复合发酵对红枣汁品质的影响,并确定发酵工艺条件,以期得到一种新型红枣乳酸发酵饮品。通过单因素试验,在37℃条件下发酵60 h,对红枣汁发酵液的总酸度、总酚含量和抗氧化能力进行测定,确定酿酒酵母和乳酸菌的最佳组合及最佳接种比例。结果表明:酿酒酵母与发酵乳杆菌的接种体积比例为1∶4时,红枣汁发酵液总酸度为9.897 g/L,产酸率为8.31%,总酚含量为287.81 mg/L,维生素C含量为6.83 mg/100 mL,2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS]阳离子自由基清除率、1,1-二苯基-2-苦基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率和羟基自由基清除率分别为87.37%、89.38%和76.12%;经酿酒酵母和发酵乳杆菌复合发酵的红枣汁品质优于发酵乳杆菌发酵的红枣汁品质及未发酵的红枣汁;发酵后,发酵液中乳酸、柠檬酸、乙酸和富马酸含量显著增加,草酸、苹果酸、酒石酸和琥珀酸变化不明显;氨基酸中的鲜味氨基酸和甜味氨基酸含量增加明显,表明红枣汁品质得到提升。

Process optimization and composition analysis of jujube juice fermentation by lactic acid bacteria and yeast

In this study,Saccharomyces cerevisiae combined with different lactic acid bacteria(LAB)including Lactobacillus fermentum,Lactobacillus casei,Lactobacillus brevis and Lactobacillus plantarum were used,to explore the effects of different combination on the quality of fermented jujube juice.The optimum fermentation conditions were determined to obtain a novel jujube beverage.The optimum combination of S.cerevisiae and LAB was obtained by single factor test at 37℃for 60 h,according to the total acidity,total phenol content and antioxidant ability of the jujube fermentation broth.The result showed that when the inoculation volume ratio of S.cerevisiae to L.fermentum was 1∶4,the total acidity of the jujube juice fermentation broth was 9.897 g/L,the acid production rate was 8.31%,the total phenol content was 287.81 mg/L,and the vitamin C content was 6.83 mg/100 mL.The 2′-azinobis-3-thylbenzothiazoline-6-sulphonic acid diammonium salt(ABTS),1,1-diphenyl-2-picrylhydrazy(DPPH)and?OH scavenging rate were 87.37%,89.38%and 76.12%,respectively.Moreover,the quality of the jujube juice after the mixed fermentation of S.cerevisiae and L.fermentum was better than that of jujube juice fermented by L.fermentum as well as the unfermented jujube juice.After the fermentation,the content of lactic acid,citric acid,acetic acid,fumaric acid as well as umami acids and sweet amino acids increased significantly,while the content of oxalic acid,malic acid,tartaric acid and succinic acid didn’t change significantly.