乳酸菌发酵对荔枝果渣理化性质的影响

被引：17

作者：

龚小洁 ^{[1
,2
]}

余元善 ^{[1
]}

徐玉娟 ^{[1
]}

吴继军 ^{[1
]}

肖更生 ^{[1
]}

邹波 ^{[1
]}

机构：

[1] 广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室

[2] 江西农业大学食品科学与工程学院

来源：

现代食品科技 | 2015年 / 31卷 / 10期

基金：

广州市科技计划项目; 广东省科技计划;

关键词：

荔枝果渣; 乳酸菌; 发酵; 品质;

D O I：

10.13982/j.mfst.1673-9078.2015.10.042

中图分类号：

TS209 [食品工业副产品加工与利用]; TQ920.6 [发酵工艺];

学科分类号：

083203 [农产品加工及贮藏工程]; 083606 [微生物发酵工程];

摘要：

本文研究了干酪乳杆菌发酵过程中荔枝果渣中糖组分、有机酸、蛋白组成、多酚、色泽等品质的变化,优化了干酪乳杆菌在荔枝果渣中的发酵条件。并在此发酵条件的基础上,研究了其它五种乳酸菌代替干酪乳杆菌发酵后荔枝果渣营养品质的变化差异。结果表明,荔枝果渣中含有丰富的蛋白质和酚类物质,经Na OH调节其p H到6.0并添加3 g/L的碳酸钙灭菌后的荔枝果渣非常适合乳酸菌生长,30℃下静置发酵24 h后,六种乳酸菌的活菌数均达到8.0 lg CFU/g以上;荔枝果渣乳酸菌发酵的过程中,果渣的色泽和蛋白组成类型变化不显著(P>0.05),随着糖的消耗和乳酸的产生,荔枝果渣的p H快速下降;不同乳酸菌发酵24 h后的荔枝果渣的中糖组成、p H值、可溶性总酚和抗氧化活性等品质指标有明细差异。

引用

页码：257 / 262

页数：6

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