马蕊,王鑫,韩春然,庄星光.嗜酸乳杆菌对蓝靛果汁降酸效果的研究[J].包装工程,2019,40(17):27-32.
MA Rui,WANG Xin,HAN Chun-ran,ZHUANG Xing-guang.Effect of Lactobacillus Acidophilus on Acid Reduction of Lonicera Caerulea L. Juice[J].Packaging Engineering,2019,40(17):27-32. |
| 嗜酸乳杆菌对蓝靛果汁降酸效果的研究 |
| Effect of Lactobacillus Acidophilus on Acid Reduction of Lonicera Caerulea L. Juice |
| 投稿时间：2019-05-07 修订日期：2019-09-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.17.005 |
| 中文关键词: 嗜酸乳杆菌 降酸 蓝靛果汁 |
| 英文关键词: lactobacillus acidophilus acid reduction Lonicera caerulea L. juice |
| 基金项目:哈尔滨商业大学研究生创新科研项目基金（YJSCX2019-619HSD） |
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| 中文摘要: |
| 目的 以蓝靛果汁为原料，选取嗜酸乳杆菌通过发酵降低果汁的酸度，以达到改善果汁口感的目的。方法 研究以果汁降酸率为指标，经单因素和正交试验优化工艺条件，并测定降酸前后果汁中主要有机酸含量变化情况和果汁相关指标。结果 得到的最佳降酸工艺条件为发酵温度34 ℃、菌接种量2.5×107 CFU/mL、初始pH值3.4、葡萄糖添加量（质量分数）3%、胰蛋白胨添加量（质量分数）3%，此条件下果汁的降酸率达到86.32%。采用HPLC法测得果汁中苹果酸、柠檬酸的含量分别下降了49.37%、36.05%，花色苷、还原糖等指标有小幅下降。结论 嗜酸乳杆菌可有效应用于蓝靛果汁降酸处理中，有利于提升果汁的口感。 |
| 英文摘要: |
| With the Lonicera caerulea L. juice as the raw material, the work aims to select the lactobacillus acidophilus to reduce the acidity of fruit juice by fermentation, in order to improve the juice taste. Taking the acid reduction rate of juice as the index, the technological conditions were optimized by single factor and orthogonal experiment, and the changes of the main organic acid content in the juice before and after acid reduction and the juice related indexes were measured. The optimum conditions obtained for acid reduction were as follows: fermentation temperature of 34 ℃, inoculation volume of 2.5×107 CFU/mL, initial pH 3.4, additive amount (mass fraction) of glucose of 3%, and additive amount (mass fraction) of tryptone of 3%. Under these conditions, the acid reduction rate of juice was 86.32%, the malic acid and citric acid measured by HPLC in the juice were respectively decreased by 49.37% and 36.05%, and the indexes of anthocyanin and reducing sugar were slightly decreased. Lactobacillus acidophilus can be effectively used in acid reduction treatment of Lonicera caerulea L. juice, which helps improve the taste of juice. |
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