食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 201 - 208

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035853

研究报告

超声联合酶解处理对发酵整果枸杞子品质影响

  • 陈君然 ,
  • 李岢祎 ,
  • 李海川 ,
  • 白亚辉 ,
  • 胡云峰 ,
  • 马云 ,
  • 段亚宗
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  • 1(天津科技大学 食品科学与工程学院,天津, 300457)
    2(早康枸杞股份有限公司,宁夏 中卫,751700)
    3(天津市野森果树种植专业合作社,天津, 301913)
第一作者：博士,讲师(胡云峰研究员为通信作者,E-mail:hu-yf@163.com)

收稿日期: 2023-04-17

  修回日期: 2023-06-03

  网络出版日期: 2024-10-14

基金资助

天津市林果现代农业产业技术体系项目(ITTHRS2021000);天津市科技支撑重点项目(20YFZCSN00980)

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Quality evaluation of lactic acid bacteria fermented Lycium barbarum

  • CHEN Junran ,
  • LI Keyi ,
  • LI Haichuan ,
  • BAI Yahui ,
  • HU Yunfeng ,
  • MA Yun ,
  • DUAN Yazong
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  • 1(College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Zaokang Gojiberry Inc., Zhongwei 751700, China)
    3(Tianjin Yesen Fruit Tree Planting Professional Cooperative, Tianjin 301913, China)

Received date: 2023-04-17

  Revised date: 2023-06-03

  Online published: 2024-10-14

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摘要

为充分开发利用枸杞子资源,该研究以整果枸杞子为原料,采用乳酸菌对其进行发酵,同时为了缩短发酵时间、改善枸杞子的功能性和风味,采用超声联合酶解处理技术对枸杞子进行发酵预处理,并对其品质指标进行检测。结果表明,枸杞子经发酵后总酚、总黄酮含量及抗氧化能力得到了明显提升;超声联合酶解处理进一步增强了发酵强度、活菌数和抗氧化能力。主成分分析综合评价函数表明,超声联合酶解预处理后枸杞子品质最佳,结合正交偏最小二乘判别分析确定活菌数及还原糖含量为超声联合酶解处理对发酵整果枸杞子品质影响的差异指标。超声联合酶解处理后的发酵枸杞子挥发性风味物质种类和含量均有所提升,其中烯烃类化合物相对含量达到了32.64%,赋予其柠檬、薄荷似偏向清新风味,丰富了枸杞子的风味层次。

关键词： 枸杞子; 乳酸菌; 整果发酵; 超声预处理; 酶解预处理

本文引用格式

陈君然 , 李岢祎 , 李海川 , 白亚辉 , 胡云峰 , 马云 , 段亚宗 . 超声联合酶解处理对发酵整果枸杞子品质影响[J]. 食品与发酵工业, 2024 , 50(18) : 201 -208 . DOI: 10.13995/j.cnki.11-1802/ts.035853

Abstract

To fully exploit the resources of Lycium barbarum, this study investigated the fermentation of Lycium barbarum using whole fruit as raw material and lactic acid bacteria.Ultrasonic combined with enzymatic treatment technology was used as pretreatment to shorten fermentation time and improve the functionality and flavor of Lycium barbarum, and the quality indexes were tested.The results showed that the total phenols, total flavonoids, and antioxidant capacity of Lycium barbarum were significantly improved after fermentation, and the ultrasonic combined enzymatic treatment further enhanced the fermentation strength, viable bacterial count, and antioxidant capacity.The comprehensive evaluation function of the principal component analysis showed that the quality of Lycium barbarum was best after the combined enzymatic treatment, and the orthogonal partial least squares discriminant analysis identified the number of viable bacteria and reducing sugars as the difference indicators of the effect of the combined enzymatic pretreatment on the quality of fermented whole Lycium barbarum.The volatile flavor species and content of the fermented Lycium barbarum were increased after the pretreatment, and the relative content of olefins reached 32.64%, which gave it a lemon-like and mint-like fresh flavor, masked the irritating odor to a certain extent, and enriched the flavor level of the Lycium barbarum.

Key words： Lycium barbarum; Lactobacillus; whole fruit fermentation; ultrasonic pretreatment; enzymatic pretreatment

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