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应用乳酸产生菌Bacillus sp. DU-106 发酵哈密瓜果汁工艺优化研究

黄剑钊1,梁钻好1,代文豪1,夏雨2,杜冰1*,2

(1 华南农业大学食品学院,广东广州510642;

2咀香园健康食品(中山)有限公司,广东中山528436)

摘要:该研究以哈密瓜为原料,采用了单因素实验和正交试验对哈密瓜乳酸发酵果汁工艺进行研究及优化。以总黄酮含量、pH 值、感官评分为评价指标,优化了包括Bacillus sp. DU-106的接种量、发酵温度、发酵时间等工艺参数。结果表明,在发酵温度为32℃、Bacillus sp. DU-106 接种量为0.8%、发酵时间为6d的发酵工艺下制得的哈密瓜乳酸发酵果汁最优,对最佳工艺条件进行实验验证,测得其总黄酮含量为8.7mg/100g、pH 值为2.96、感官评分为17 分,结果优于正交试验中的任何一组,在此条件下可以制得颜色鲜艳自然、澄清透明、性状稳定、酸甜可口、营养丰富的哈密瓜乳酸发酵果汁,对于哈密瓜深加工产品的开发具有深刻的参考意义。

关键词:哈密瓜;Bacillus sp. DU-106;发酵饮料;生产工艺

Research and Optimization of Cantaloupe Fermented Beverage with Bacillus sp. DU-106

HUANG Jian-zhao1,LIANG Zuan-hao1,DAI Wen-hao1,XIA Yu2,DU Bing1*,2

(1 College of Food, South China Agricultural University,Guangzhou 510642,China;

2 Juxiangyuan Health Food(Zhongshan)Co.,Ltd.,Zhongshan 528437,China)

Abstract: The cantaloupe was used as material to produce fermented beverage. The process parameters,including theaddition of Bacillus sp. DU-106,fermentation temperature,fermentation time were optimized on the basis of single-factorexperiment,with the total flavonoid content,pH,and sensory scores as evaluation indicators. The results showed that theoptimum process parameters were as follows: 0.8% inoculation of Bacillus sp. DU-106 and 32℃ fermentation for 6 days,The verifying test for the optimum conditions showed that the total flavonoid content was 8.7mg/100g,the pH value was2.96,and the sensory score was 17 points,which were superior to any of the groups in the orthogonal test. The finalfermented product was bright,clear,transparent and nutritional,which has profound significance for the cantaloupefurther processing products.

Key words: cantaloupe;Bacillus sp. DU-106;fermentation beverage;production technology

(2018年第21卷第2期)

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