响应面优化植物乳杆菌发酵番茄汁工艺及其品质评估

本文以番茄为原料,研发了一款植物乳杆菌发酵饮料.通过单因素及响应面试验确定了番茄汁最佳发酵工艺为发酵温度37℃、菌种接种量2％、发酵时间30 h.结果表明,在发酵过程中番茄汁的pH和总糖含量下降,总酸含量上升,活菌数持续上升后趋于稳定.番茄汁经最佳工艺发酵后,其总酚和总黄酮含量显著上升(P<0.05),ABTS+自由基...

Response Surface Optimization of the Fermentation Process of Tomato Juice by Lactobacillus plantarum and Its Quality Evaluation

A fermented beverage by Lactobacillus plantarum was developed using tomatoes as raw materials. Through single factor and response surface tests, the optimal fermentation process for tomato juice was determined as follows: Fermentation temperature of 37 ℃, bacterial inoculation of 2%, and fermentation time of 30 h. The results showed that during the fermentation process, the pH and the total sugar content of tomato juice decreased while the total acid content increased, and the number of viable bacteria initially increased (P<0.05) and then stabilized. After fermentation, the content of total phenols and total flavonoids in tomato juice significantly increased, and the scavenging rate of ABTS+ and DPPH free radicals also increased significantly, indicating that fermentation of tomato juice by Lactobacillus plantarum increased its antioxidant capacity. However, the lycopene and β-carotene content decreased as affected by processing and fermentation. The quality evaluation results of the final fermented tomato products after storage at 4 ℃ for 21 d showed that its sensory, hygienic and microbiological indicators were all up to the standards, and met the edible safety requirements of fermented fruit and vegetable juice.