| 乳酸菌发酵杨梅果酱工艺优化及其风味成分分析 |
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| 引用本文： | 潘旭婕,刘瑞玲,邓尚贵,吴伟杰,陈杭君,郜海燕.乳酸菌发酵杨梅果酱工艺优化及其风味成分分析[J].浙江农业学报,2022,34(7):1502. |
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| 作者姓名： | 潘旭婕 刘瑞玲 邓尚贵 吴伟杰 陈杭君 郜海燕 |
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| 作者单位： | 1.浙江海洋大学 食品与医药学院,浙江 舟山 3160222.浙江省农业科学院 食品科学研究所,农业农村部果品产后处理重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江 杭州 310021 |
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| 基金项目： | 浙江省重点研发计划(2018C02049) |
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| 摘 要： | 为优化乳酸菌发酵杨梅果酱工艺条件,并分析发酵对其风味的影响,在单因素实验的基础上,采用响应面试验法对工艺条件进行优化,利用高效液相色谱法(HPLC)测定杨梅果酱中8种有机酸含量,采用顶空固相微萃取与气相色谱-串联质谱法(SPME-GC-MS)结合相对气味活度值(ROAV)分析杨梅发酵果酱的挥发性风味成分。试验结果表明,杨梅果酱工艺优化后的条件为:乳酸菌添加量1.0%,蔗糖添加量10.5%,发酵时间10.3 h,护色剂添加量1.0%(柠檬酸与异抗坏血酸钠复配1∶1),增稠剂添加量0.4%(果胶与卡拉胶复配1∶1)。与未发酵杨梅果酱相比,乳酸菌发酵显著增加了果酱中乳酸、柠檬酸的含量。挥发性物质分析结果表明,通过乳酸菌发酵,增加了(E)-2-庚烯醛和蛇麻烯等特征风味成分,使果酱的口感较未发酵果酱更加醇厚,改善了杨梅果酱风味品质。乳酸菌发酵可以显著增强有机酸,改善风味,用于加工开发一种新型风味独特的杨梅果酱产品。
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| 关 键 词： | 乳酸菌 杨梅 发酵 挥发性风味 工艺优化 |
| 收稿时间： | 2021-02-23 |
Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria |
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| PAN Xujie,LIU Ruiling,DENG Shanggui,WU Weijie,CHEN Hangjun,GAO Haiyan.Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria[J].Acta Agriculturae Zhejiangensis,2022,34(7):1502. |
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| Authors: | PAN Xujie LIU Ruiling DENG Shanggui WU Weijie CHEN Hangjun GAO Haiyan |
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| Abstract: | In order to optimize the fermentation conditions of bayberry pulp by lactic acid bacteria, and analyze the impact of fermentation on its flavor, the response surface test was based on the single-factor to optimize the process conditions,the content of eight organic acids in bayberry pulp was determined by high performance liquid chromatography(HPLC), and the volatile flavor components of bayberry pulp were analyzed by headspace solid phase microextraction-gas chromatography-tandem mass spectrometry(SPME-GC-MS)combined with relative odor activity value (ROAV). The results showed that the optimized conditions of the bayberry pulp process were: 1.0% of lactic acid bacteria, 10.5% of sucrose, 10.3 h of fermentation time, and 1.0% of color retention agent (1∶1 of citric acid and sodium erythorbate), 0.4% of thickener (1∶1 of pectin and carrageenan).Compared with the unfermented bayberry pulp, lactic acid bacteria fermentation increased the content of oxalic acid, tartaric acid, lactic acid and citric acid in the pulp. The analysis results of volatile substances showed that through the fermentation of lactic acid bacteria, the characteristic flavor components such as (E)-2-heptenal and lupule were added, making the taste of pulp more mellow than the unfermented pulp, and improving the flavor quality of bayberry pulp. |
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| Keywords: | lactic acid bacteria bayberry fermentation volatile flavor process optimization |
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