摘要
采用直投式植物乳杆菌作为发酵剂对蚕豆饮料的发酵工艺条件进行优化。以酸度为指标,通过单因素和响应面试验,确定最佳发酵工艺为:接种量0.6%,发酵时间40 h,发酵温度37℃。在此条件下,蚕豆发酵饮料的酸度为15.25%。添加8%的白砂糖后,蚕豆发酵饮料酸甜可口,风味良好。对发酵前后蚕豆饮料的抗氧化性研究表明,发酵后饮料的OH·清除率、DPPH·清除率以及还原力高于发酵前,但是均低于50μg/mL的VC。
The fermentation conditions of broad bean beverage were optimized by using Lactobacillus plantarum as starter. The optimum fermentation process was determined by single factor and response surface methodology,which acidity was as the indicator. The optimal extraction parameters were as follows:inoculum0.6 %,fermentation time 40 h,and fermentation temperature 37 ℃. Under these conditions,the acidity of broad bean fermented beverage was 15.25 %. After adding 8 % of sugar,the fermented bean beverage was sour,sweet and delicious,with good flavor. The antioxidant activity of broad bean beverage before and after fermentation was studied. It was showed that the scavenging rate of hydroxyl radical,DPPH radical and reducing power of the beverage after fermentation were higherer than those before fermentation. Compared with VCof 50 μg/mL,the scavenging rate of hydroxyl radical and DPPH radical,and the reducing power of fermented broad bean beverage was lower than VC.
作者
李春林
李春阳
LI Chun-lin;LI Chun-yang(Lian Yun Gang Specialized Secondary School,Lianyungang 222000,Jiangsu,China;Institute of Farm Product Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第7期86-91,共6页
Food Research and Development
基金
青海省科技计划项目(2017-HZ-816)。
关键词
蚕豆
发酵
响应面
植物乳杆菌
抗氧化
broad bean
fermentation
response surface
Lactobacillus plantarum
antioxidant activity
