食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 125 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040540

研究报告

基于“组分含量、仿生技术、感官”多维评价的蓝莓复合发酵饮工艺优化研究

  • 王心雨 ,
  • 李琼 ,
  • 管咏梅 ,
  • 柳明慧 ,
  • 马绍龙 ,
  • 刘建兵 ,
  • 易玉敏 ,
  • 马晓娟 ,
  • 张华
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  • 1(江西中医药大学 药学院,江西 南昌,330004)
    2(经典名方现代中药创制全国重点实验室,江西 南昌,330096)
    3(江中药业股份有限公司,江西 南昌,330096)
第一作者:硕士研究生(张华教授和马晓娟工程师为共同通信作者,E-mail:20191002@jxutcm.edu.cn;mxj@crjz.com)

收稿日期: 2024-07-22

  修回日期: 2024-12-03

  网络出版日期: 2025-08-22

基金资助

江西省重点研发计划基金项目(20224BBG71023);江西中医药大学博士科研启动基金项目(2023WBZR006);2024年度江西省研究生创新专项(YC2024-S753)

收起

Optimization of blueberry composite fermented beverage production process through a multi-dimensional evaluation of component composition, biomimetic technology, and sensory attributes

  • WANG Xinyu ,
  • LI Qiong ,
  • GUAN Yongmei ,
  • LIU Minghui ,
  • MA Shaolong ,
  • LIU Jianbing ,
  • YI Yumin ,
  • MA Xiaojuan ,
  • ZHANG Hua
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  • 1(School of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China)
    2(National Key Laboratory for the Modernization of Classica and Famous Prescriptions of Chinese Medicine, Nanchang 330096,China)
    3(Jiangzhong Pharmaceutical Co. Ltd., Nanchang 330096, China)

Received date: 2024-07-22

  Revised date: 2024-12-03

  Online published: 2025-08-22

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摘要

该文通过多维评价对蓝莓发酵工艺进行优化,开发一种高增值潜力的新型蓝莓复合发酵饮。以蓝莓浆果为主要原料,配伍黄精混合匀浆后进行水浴灭菌,添加植物乳植杆菌P9发酵,以组分含量(花青素、多酚含量)、仿生技术(电子鼻、电子舌分析)、人群感官测评为评价指标分析其品质,在单因素试验的基础上采用正交试验对工艺进行优化。确定了蓝莓复合发酵饮的最佳发酵工艺条件为:蓝莓黄精质量比8∶1,发酵温度37 ℃,发酵时间32 h,添加8%(质量分数)木糖醇矫味。通过多维评价明确了蓝莓复合发酵饮的发酵工艺,制备的发酵饮酸甜可口,果香浓郁,颜色鲜艳,有益物质含量高。该研究为开发高附加值的蓝莓深加工产品提供了理论基础与可行性。

关键词： 蓝莓; 发酵; 多维评价; 工艺; 仿生技术

本文引用格式

王心雨 , 李琼 , 管咏梅 , 柳明慧 , 马绍龙 , 刘建兵 , 易玉敏 , 马晓娟 , 张华 . 基于“组分含量、仿生技术、感官”多维评价的蓝莓复合发酵饮工艺优化研究[J]. 食品与发酵工业, 2025 , 51(15) : 125 -135 . DOI: 10.13995/j.cnki.11-1802/ts.040540

Abstract

This study aimed to optimize the fermentation process of blueberries through a multi-dimensional evaluation and to develop a novel blueberry compound fermentation beverage with high value-added potential.Blueberry berries served as the primary raw material, which was mixed with Polygonatum, homogenized, sterilized in a water bath, and subsequently fermented using Lactiplantibacillus plantarum P9.The component composition (including anthocyanins and polyphenol content), biomimetic technology (analyzed via the electronic nose and electronic tongue), and sensory evaluations by trained panels were employed as assessment criteria.The optimization of the process was conducted through orthogonal testing based on single-factor experiments.The optimal fermentation conditions were established as follows:a mass ratio of blueberry to Polygonatum at 8∶1, 37 ℃, 32 hours, and an addition of 8% (mass fraction) xylitol for taste correction.Through comprehensive evaluation methods, this study elucidated the fermentation process for blueberry compound beverages.The resultant drink exhibited a sweet-and-sour flavor profile, rich fruity aroma, vibrant color, and elevated levels of beneficial components.This research provides both theoretical foundations and practical feasibility for developing high-value-added deep-processing products from blueberries.

Key words： blueberry; fermentation; multidimensional evaluation; process; biomimetic technology

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