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刘秋豆,胡凯,陈亚淑,彭达,谢笔钧,孙智达.益生菌芒果饮料加工和发酵过程中理化性质变化规律[J].华中农业大学学报,2019,38(3):89-96
益生菌芒果饮料加工和发酵过程中理化性质变化规律
Changes in physicochemical properties of probiotic mango beverage during processing and fermentation
  
DOI:
中文关键词:  芒果汁  益生菌  发酵  酶活性  营养成分
英文关键词:mango juice  probiotics  fermentation  enzyme activity  nutrient composition
基金项目:湖北特色农产品深加工关键技术装备与产业化示范项目(2016-620-000-001-044)
作者单位
刘秋豆 华中农业大学食品科学技术学院武汉 430070 
胡凯 华中农业大学食品科学技术学院武汉 430070 
陈亚淑 华中农业大学食品科学技术学院武汉 430070 
彭达 华中农业大学食品科学技术学院武汉 430070 
谢笔钧 华中农业大学食品科学技术学院武汉 430070 
孙智达 华中农业大学食品科学技术学院武汉 430070 
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中文摘要:
      以芒果汁为主,加入少量的牛奶,接种乳酸菌强化发酵,制备益生菌发酵芒果饮料,考察益生菌发酵芒果饮料的加工及发酵过程中的理化性质变化规律。结果显示,在最佳工艺条件下,发酵后芒果汁中的活菌数为2.13×107 cfu/mL,POD酶、PPO酶和PME酶失活;芒果汁经过发酵后,抗氧化性总体增高,营养成分含量均增加,其中蛋白质含量增加92.97%、总糖含量增加47.32%、水分含量增加1.66%、维生素C含量增加27.37%、可溶性膳食纤维含量增加13.24%、可滴定酸增加1倍,但还原糖含量降低10.84%;发酵芒果汁中的总酚含量较新鲜芒果汁增加13.24%;超高效液相色谱(UPLC)检测发现,没食子酸、对羟基苯甲酸和芒果苷经过发酵后含量减少,槲皮素及其衍生物和没食子酸糖苷类物质含量明显增加。发酵后芒果汁的糖酸比值为62.91±0.72,酸甜可口,口感和谐,品质较高;发酵后果汁颜色更加柔和、颗粒度增大,但分散更加均匀,状态更加稳定。
英文摘要:
      The changes in physicochemical properties of probiotic fermented beverage during processing and fermentation were studied.The results showed that the number of viable cells in the mango juice after fermentation was 2.13×107 cfu/mL,and the POD enzyme,PPO enzyme and PME enzyme were inactivated under the optimal conditions.After fermentation of mango juice,the antioxidant activity and the nutrient content increased.The content of protein,total sugar,water,vitamin C,and the soluble dietary fiber increased by 92.97%,47.32%,1.66%,27.37%,and 13.24%,respectively.The titratable acid increased by 1 time,but the reducing sugar content decreased by 10.84%.The total phenolic content in fermented mango juice increased by 13.24% compared with fresh mango juice.The results of ultra-high performance liquid chromatography (UPLC) showed that the content of gallic acid,p-hydroxybenzoic acid and mangiferin decreased after fermentation,and the content of quercetin and its derivatives and gallic acid glycosides increased significantly.After fermentation,the ratio of sugar to acid of mango juice was 62.91±0.72,making the fermented mango juice have sweet,sour,harmonious taste and high quality.The color of the fermented mango juice is softer and the graininess is increased,but the dispersion is more uniform and the state is more stable.
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