红枣富含活性成分,但存在不易储存、直接食用过于甜腻等问题,红枣产业体量小、附加值低。为筛选适合红枣汁发酵的菌株,从实验室保藏菌株和水果自然发酵液中筛选得到204株菌株,分析其发酵性能、益生潜力和发酵产品中风味物质组成等,获得1株有着益生菌特性且在红枣汁中发酵风味优良的植物乳植杆菌MY-12,使用该菌株发酵初始含糖量14%的红枣汁,发酵周期为48 h,发酵结束后发酵液糖酸比为20∶1(其中乳酸占有机酸93.01%),酒精含量低于0.1%,饮料有着明显红枣益生菌饮料的典型性,口感协调,香味馥郁,且红枣甜腻风味与涩味口感得到明显改善。研究结果对改善目前国内红枣资源深加工不足的现状,提升红枣农产品深加工的经济和社会效益有着重要参考价值,为发酵型益生饮料的研发提供了新的思路。
Jujube is rich in active components, however, it is difficult to store and too sweet to eat directly for some people, thus jujube industry is facing various problems, including the small volume and low added value. To screen bacterial strains that are suitable for the fermentation of jujube juice, 204 potential fermentation strains were screened from strains conserved in the laboratory and natural fermentation broth of fruits. After analyzing the fermentation performance and probiotic potential of these strains and the flavor substance in the end products, a strain of Lactiplantibacillus plantarum MY-12 with the features of probiotics and excellent fermentation flavor in jujube juice was obtained. The bacterial strain was used to ferment a certain amount of jujube juice with 14% saccharinity, with the fermentation period being 48 h. After fermentation, the sugar-acid ratio of the juice was 20∶1 (lactic acid accounted for 93.01% of organic acid), while the alcohol content was lower than 0.1%. The beverage featured the typical flavor of jujube probiotic beverage, with a harmonious taste and rich in aroma. The cloying sweet flavor and astringent taste of jujube were also improved significantly. Currently, the deep processing of jujube resources was insufficient, the results provide reference value for the economic and social benefits of deep processing of jujube agricultural products, giving new ideas related to the research and development of fermented probiotic beverages.
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