探讨了红树莓提取物(raspberry extract)与乳酸菌生长间的相互关系以及两者联合应用的可能性。在测定树莓营养成分的基础上,以树莓中粗多糖得率作为优化指标,优化树莓提取物的制备工艺进行优化,响应面优化结果为料液比1∶3.191(g∶mL)、超声时间53.85 min、醇沉乙醇体积分数为85.64%。利用树莓提取物中多糖作为改良碳源,探究其与乳酸菌生长之间的关系,结果表明,树莓提取物对长双歧杆菌1.218 6的生长具有明显的促进作用,接种后的树莓果汁饮料具有高DPPH自由基清除率和强氧化能力,且果汁饱和度、明亮度更高,风味优良。
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