摘要
为探究复菌发酵对混果馅料营养成分及挥发性物质的影响,以荔枝、龙眼、芒果为原料制备成混合水果果浆再经过植物乳杆菌和DU-106复合发酵得到发酵混果馅料,考察发酵过程中馅料的营养成分和挥发性物质变化。结果表明:在复合菌种比例为植物乳杆菌∶DU-106=1∶1,接种量为0.1%情况下,发酵过程中混果馅料pH由4.5下降至3.4,乳酸含量由1.1 mg/g上升至15.0 mg/g,还原糖和可溶性固形物含量略微下降;发酵过程中共检测出47种挥发性物质,挥发性有机酸和烯类物质含量分别升高17.77%和11.07%,挥发性胺类物质下降了21.65%,醇类物质略微下降,多种挥发性物质的变化及共同作用构成了混果馅料特殊的风味。复菌发酵能够提高混果馅料的风味和口感,为复合益生菌应用于食品工业提供理论支撑。
To investigate the effect of fermentation on the nutritional composition and volatile substances of the fruit mixture,mixed fruit pulp was prepared from litchi, longan and mango and then fermented with Lactobacillus plantarum and DU-106to obtain the fermented mixed fruit fillings, and the changes of nutritional composition and volatile substances of the fillings were investigated during the fermentation process. The results showed that the pH of the fruit mixture decreased from 4.5 to 3.4, the lactic acid content increased from 1.1 mg/g to 15.0 mg/g, and the reducing sugar and soluble solids content decreased slightly. The content of volatile organic acids and alkenes increased by 17.77% and 11.07% respectively, while volatile amines decreased by 21.65% and alcohols decreased slightly. The combined effect of multiple volatiles and their combined effect constituted a special flavour of the mixed fruit filling. The complex fermentation can improve the flavour and texture of mixed fruit fillings, providing theoretical support for the application of complex probiotics in the food industry.
作者
刘禹志
赵文俊
符树勇
张诚
杜冰
方嘉沁
LIU Yuzhi;ZHAO Wenjun;FU Shuyong;ZHANG Cheng;DU Bing;FANG Jiaqin(Guangzhou Restaurant Group Likoufu Food Co.,Ltd.,Guangzhou 510000;College of Food Science,South China Agriculture University,Guangzhou 510642;Guangzhou Restaurant Group Liangfengyuan(Maoming)Food Co.,Ltd.,Maoming 525000;Guangzhou Guangzhou Wide Baked Food Processing Engineering Technology Research and Development Center,Guangzhou 511442)
出处
《食品工业》
CAS
2022年第7期168-173,共6页
The Food Industry
基金
食品热加工过程中典型危害物控制关键技术研究(2019B020212001)
广东省重点领域研发计划(2020B020226008)。
关键词
复菌发酵
植物乳杆菌
乳酸芽孢杆菌
挥发性物质
馅料荔枝
complex fermentation
Lactobacillus plantarum
Bacillus lactis
volatiles
filling Litchi chinensis Sonn
