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中国精品科技期刊2020
吴小敏,王芳,高颖银,等. 益生菌发酵苹果汁的工艺优化及风味物质分析[J]. 食品工业科技,2025,46(2):1−11. doi: 10.13386/j.issn1002-0306.2024010233.
引用本文: 吴小敏,王芳,高颖银,等. 益生菌发酵苹果汁的工艺优化及风味物质分析[J]. 食品工业科技,2025,46(2):1−11. doi: 10.13386/j.issn1002-0306.2024010233.
WU Xiaomin, WANG Fang, GAO Yingyin, et al. Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice[J]. Science and Technology of Food Industry, 2025, 46(2): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010233.
Citation: WU Xiaomin, WANG Fang, GAO Yingyin, et al. Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice[J]. Science and Technology of Food Industry, 2025, 46(2): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010233.

益生菌发酵苹果汁的工艺优化及风味物质分析

Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice

  • 摘要: 为开发营养健康且果香浓郁的益生菌发酵苹果汁。以高酸苹果与鲜食苹果1:1混合苹果汁为原料,采用植物乳杆菌和嗜热链球菌发酵苹果汁并对其发酵工艺进行优化,并利用气相色谱-离子迁移光谱(Gas Chromatography-Ion Mobility Spectrometry,GC-IMS)及电子鼻技术对发酵苹果汁的香气成分进行比较分析。结果表明,最佳发酵工艺为发酵时间27.0 h、发酵温度30.0 ℃、初始糖度15.0ºBx,在此条件下,发酵苹果汁中的活菌数为7.2×108 CFU/mL,感官评分92.13分。与未发酵苹果汁相比,发酵苹果汁多酚、黄酮含量显著升高(P<0.05),还原糖和乳酸含量显著下降(P<0.05)。样品中GC-IMS共鉴定出35种挥发性成分,包括酯类6种,醛酮类11种,酸类6种,醇类3种,吡嗪类3种以及其他类6种,其发酵与未发酵苹果汁共有成分有11种,包括2-甲基丁酸乙酯、3,7-二甲基-2-亚甲-6-辛烯醛、2-庚酮、2-环己烯-1-酮、甲基异丁基甲酮、3-己酮、左旋香芹酮、正戊酸、2,3-二甲基-5-乙基吡嗪、乙二醇乙醚、2,2,4,6,6-五甲基庚烷。发酵苹果汁中的酯类、醛酮类和其他类香气物质的种类和含量均高于未发酵苹果汁(P<0.05),赋予了发酵苹果汁更浓郁的花香和果香。电子鼻分析中发酵苹果汁在各个传感器上的响应值均高于未发酵苹果汁,说明益生菌能够增加苹果汁中芳香类挥发性风味物质的含量。

     

    Abstract: To develop a probiotic fermented apple juice that is nutritious and rich in fruit aroma. A blend of high-acid and fresh-eating apples in a 1:1 ratio was used as the raw material. Lactobacillus plantarum and Streptococcus thermophilus were employed for the fermentation process, which was optimized for best results. Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and electronic nose were employed to analyze and compared the aroma components of the fermented apple juice. Results indicated that the optimal fermentation conditions were determined as follows: 27 h of fermentation time, a fermentation temperature of 30.0 °C, and an initial sugar content of 15.0ºBx. Under these conditions, the fermented apple juice exhibited a viable cell count of 7.2×108 CFU/mL and received a sensory score of 92.13 points. Compared to the unfermented apple juice, the fermented counterpart exhibited a significant increase in polyphenol and flavonoid content (P<0.05), while the levels of reducing sugars and lactic acid decreased significantly (P<0.05). A total of 35 volatile components were identified through GC-IMS analysis, including 6 esters, 11 aldehydes and ketones, 6 acids, 3 alcohols, 3 pyrazines, and 6 other compounds. Eleven of these components were common to both fermented and unfermented apple juices, including ethyl 2-methylbutanoate, 3,7-dimethyl-2-methylen-6-octenal, 2-heptanone, 2-cyclohexen-1-one, methyl isobutyl ketone, 3-hexanone, L(-)-carvone, pentanoic acid, 2,3-dimethyl-5-ethyl pyrazine, Ethylene glycol ethyl ether, and 2,2,4,6,6-pentamethylheptane. The fermented apple juice exhibited higher levels of esters, aldehydes and ketones, and other aroma compounds compared to the unfermented counterpart (P<0.05), contributing to its enhanced floral and fruity aroma profile. Electronic nose analysis demonstrated higher response values for the fermented apple juice across all sensors compared to the unfermented counterpart, indicating that probiotics can increase the content of aromatic volatile flavor substances in apple juice.

     

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