| 引用本文: | 邓诗源1 ,黄烁翔2 ,刘丰玮2 ,张睿豪2 ,陈东廷2 ,王舶乔2 ,惠 月2 ,吴 丽1? ,李叶凤.益生菌发酵火龙果饮料工艺优化及抗氧化活性研究(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2025，42（2）：18-25 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| 目的 针对火龙果饮料中花青素成分易受发酵因素影响导致稳定性不佳,提出了对火龙果饮料进行工艺优
化,研制出一款风味清爽宜人,花色苷含量丰富且具有抗氧化能力的火龙果发酵饮品。 方法 利用红心火龙果为原
料,植物乳杆菌和嗜热链球菌为发酵剂制备发酵饮料。 以单因素实验为基础,选择发酵液初始 pH、种子液接种量、
发酵时间为影响因子,以火龙果发酵液的花色苷含量为响应值,采用响应面法确定火龙果发酵饮料的最佳工艺参
数,并测定发酵前后的花色苷含量、可溶性固形物和 DPPH 自由基清除率,研究发酵工艺对火龙果饮料抗氧化活性
的影响。 结果 最佳发酵工艺为种子液接种量为 1. 7%,发酵液初始 pH 为 6. 3,发酵时间 24 h,该条件下得到的火龙
果复合发酵饮料自然透亮,组织状态稳定,火龙果果香和发酵风味明显。 其中花色苷含量( 50. 10±0. 28) mg / L,仅
比未发酵的火龙果原液降低了 11. 68 mg / L,而样品中 DPPH 自由基清除率为 95. 71% ±0. 62%,提高了 14. 34%,可
溶性固形物含量基本不变;DPPH 自由基清除率显著提高,且花色苷含量、可溶性固形物含量变化不大。 结论 该火
龙果饮料经发酵后营养成分保存良好,抗氧化能力增强,对丰富我国果蔬发酵饮料市场有一定的研究意义。 |
| 关键词: 火龙果 复合益生菌 花色苷 响应面法火龙果 复合益生菌 花色苷 响应面法 |
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| Optimization of Fermentation Process and Antioxidant Activity of Probiotic Fermented Dragon Fruit Beverage |
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DENG Shiyuan1 HUANG Shuoxiang2 LIU Fengwei2 ZHANG Ruihao2 CHEN Dongting2 WANG Boqiao2 HUI Yue2 WU
Li1? LI Yefeng1
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1. School of Food Science and Engineering Chongqing Technology and Business University Chongqing 400067 China
2. Chongqing No. 11 Middle School Chongqing 400061 China
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| Abstract: |
| Objective To address the instability of anthocyanins in dragon fruit beverages due to fermentation factors a
fermentation process was optimized to develop a refreshing flavorful dragon fruit beverage rich in anthocyanins and with
strong antioxidant capacity. Methods Red-fleshed dragon fruit was used as the raw material with Lactobacillus plantarum
and Streptococcus thermophilus as fermentation agents. Based on single-factor experiments the initial pH of the
fermentation broth inoculum volume of the seed solution and fermentation time were selected as influencing factors
while the anthocyanin content of the fermented dragon fruit beverage served as the response value. Response surface
methodology was employed to determine the optimal process parameters. The anthocyanin content soluble solid content, and DPPH radical scavenging rate were measured before and after fermentation to evaluate the effect of the fermentation
process on the antioxidant activity of the beverage. Results The optimal fermentation conditions were as follows inoculum
volume of the seed solution of 1. 7% initial pH of 6. 3 and fermentation time of 24 hours. Under these conditions the
fermented dragon fruit beverage exhibited natural clarity stable texture and distinct dragon fruit aroma with fermented
notes. The anthocyanin content was 50. 10 ± 0. 28 mg / L which was only 11. 68 mg / L lower than that of the
unfermented dragon fruit juice. The DPPH free radical scavenging rate was significantly increased and the content of
anthocyanin and soluble solids did not change much. Conclusion The fermentation process preserved the nutritional
components of the dragon fruit beverage while enhancing its antioxidant capacity. These findings provide valuable insights
for enriching the fruit and vegetable fermented beverage market in China. |
| Key words: dragon fruit compound probiotics anthocyanins response surface methodology |
