Process optimization and quality analysis of papaya beverage fermented by probiotics

doi:10.14088/j.cnki.issn0439-8114.2021.13.021

Abstract

Abstract: Using Chaenomeles sinensis as raw material, probiotics as fermenting microbe,the fermentation process and quality changes of Chaenomeles sinensis beverage were studied. The results showed that Lactobacillus plantarum and Lactobacillus paracasei could be used for the fermentation of Chaenomeles sinensis beverage after domestication, and the suitable mixture ratio was 4∶6. The optimal fermentation conditions were obtained as follows: Fermentation temperature 36 ℃, inoculation amount 2.5%, fermentation time 24 h. Under these conditions, the number of viable bacteria could be reached 8.79 lg（cfu/mL） and the acid production was 12.2 g/kg. Probiotics fermentation had a great influence on the contents of total acid, free phenol and bound phenol, which was beneficial to improve the nutritional quality of Chaenomeles sinensis beverage. The total acid content increased by 8.01%, the free phenol increased by 38.5%, and the bound phenol decreased by 51.9%.

Key words: Chaenomeles sinensis, probiotics, beverage

CLC Number:

YAO Rui-qi, GAO Min, GE Han-jing. Process optimization and quality analysis of papaya beverage fermented by probiotics[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(13): 105-109.

References

[1] 杨海玲. 木瓜酒的研制及营养成分分析[J].现代农业科技, 2018(20):228-229.
[2] 向进乐, 罗磊, 马丽苹, 等. 木瓜酒和木瓜醋发酵工艺及其有机酸组成分析[J].食品科学,2016,37(23):191-195.
[3] TSAI Y L, LIN T L, CHANG C J, et al.Probiotics, prebiotics and amelioration of diseases[J]. Journal of biomedical science, 2019, 26(3): 1-8.
[4] GALDEANO C M, CAZORLA S I, DUMIT J M L, et al. Beneficial effects of probiotic consumption on the immune system[J]. Annals of nutrition and metabolism, 2019, 74(2): 115-124.
[5] 张娟, 陈坚. 益生菌功能开发及其应用性能强化[J]. 科学通报, 2019, 64(3): 246-259.
[6] 柴晓霞. 美沙拉秦结合益生菌对溃疡性结肠炎患者免疫功能及炎性指标的影响[J].临床医学工程,2020,27(7):913-914.
[7] 马幸, 王万里.益生菌对非酒精性脂肪性肝病患者细胞因子表达及肠道菌群的影响[J].临床医学工程,2020,27(6):783-784.
[8] 贾波, 曹帮华, 庞丙亮, 等.不同品种光皮木瓜营养品质分析与评价[J].营养学报, 2010, 32(3): 306-308.
[9] 李琼, 刘乐全, 徐怀德, 等. 光皮木瓜中有机酸成分研究[J].西北农业学报,2008,17(1):207-210 .
[10] 陈金鹏. 火焰原子吸收光谱法测定木瓜中7种微量元素的含量[J].化学分析计量,2019,28(1):72-75.
[11] 尹震花,赵晨,张娟娟,等. 光皮木瓜的化学成分及药理活性研究进展[J].中国实验方剂学杂志,2017,23(9):221-229.
[12] 刘国顺,岳华峰,董卉卉,等.不同光皮木瓜种质资源内含物含量的分析[J].北方园艺,2018(6):34-38.
[13] 王昊宇,黄艳,李坤,等.益生菌发酵山楂浆工艺优化及品质分析[J].山东农业大学学报(自然科学版),2019,50(3):409-415.
[14] 田新惠,唐玉明,任道群,等.不同酿酒高粱酚类物质含量测定及抗氧化活性比较[J].中国酿造,2018,37(4):174-178.
[15] 仵白敏,杨文博,刘慧,等.复合益生菌协同发酵葡萄汁菌种筛选与工艺优化[J].食品工业科技,2020,41(13):122-127.
[16] 张宏志,马艳弘,李亚辉,等.菊芋乳酸菌饮料生产工艺及稳定性研究[J].江苏农业科学,2015,43(12):291-294.
[17] 高玉荣, 李大鹏, 宋俊梅. 益生菌发酵葡萄汁饮料工艺研究[J].中国酿造,2020,39(4):201-204.
[18] 赖婷,刘磊,张名位,等.不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响[J].中国农业科学,2016,49(10):1979-1989.