采用干酪乳杆菌(Lactobacillus casei)制备黑果枸杞发酵饮料,以减少加工过程中花青素和原花青素损失为主要目标,首先确定了酶解条件:果胶酶和纤维素酶各添加1 g/L,37 ℃酶解3.5 h;优化了扩培培养基:脱脂乳粉30 g/L,葡萄糖70 g/L,枸杞汁80 g/L;得到了最优的发酵条件:料水比1∶30(g∶mL),接种量3%(体积分数),发酵温度37 ℃,发酵时间15 h,发酵结束时总酸含量约3.5 g/L。结果显示,乳酸菌发酵显著提高了花青素的含量和保留率,但是杀菌会造成花青素和原花青素的大量损失。通过优化杀菌参数和控制环境因子开发了有利于花青素和原花青素保护的杀菌工艺:料液避光并控制氧气含量小于0.5 mg/L,于85 ℃加热25 min,此工艺使花青素保留率提高了7.1%,原花青素保留率提高了6.0%,功能成分在加工过程中得到了有效保护,制备的发酵饮料具有黑果枸杞的风味及柔和的微酸口感。该研究可为黑果枸杞深加工产品开发提供一定的理论参考。
The manufacturing technique of fermentation beverage of Lycium ruthenicum Murr. brewed with Lactobacillus casei was investigated in this paper. The main objective was to reduce the loss of anthocyanins and procyanidins during processing. First, the conditions of enzymatic hydrolysis were studied: 1 g/L pectinase and 1 g/L cellulase were added, and enzymatic hydrolysis was carried out at 37 ℃ for 3.5 h. Second, the culture medium was optimized: 30 g/L skim milk powder, 70 g/L glucose, and 80 g/L juice of L. ruthenicum. Then, the optimum fermentation conditions were obtained: solid-liquid ratio of 1∶30 (g∶mL), inoculum volume of 3%, 37 ℃ ,and 15 h. The total acid content was about 3.5 g/L at the end of fermentation. The stability of anthocyanins was improved during fermentation. However, a large loss of anthocyanins and proanthocyanidins was observed during sterilization process. Through optimization of sterilization parameters and control of environmental factors, a sterilization process conducive to the protection of anthocyanins and procyanidins had been developed: fermentation broth should be kept away from light with the oxygen content less than 0.5 mg/L, and then heated at 85 ℃ for 25 min. This process increased the retention rate of anthocyanins and proanthocyanidins by 7.1% and 6.0%, the functional components were effectively protected during sterilization. The fermented beverage prepared had the characteristic flavor of L. ruthenicum and a mellow sour taste. This study could provide a theoretical reference for the development of products of L. ruthenicum.
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