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中国精品科技期刊2020
及祥,吴彩云,雷宏杰. 乳酸菌与酵母菌混合发酵羊奶酒的理化特性、抗氧化活性及香气分析[J]. 食品工业科技,2024,45(23):1−12. doi: 10.13386/j.issn1002-0306.2024020214.
引用本文: 及祥,吴彩云,雷宏杰. 乳酸菌与酵母菌混合发酵羊奶酒的理化特性、抗氧化活性及香气分析[J]. 食品工业科技,2024,45(23):1−12. doi: 10.13386/j.issn1002-0306.2024020214.
JI Xiang, WU Caiyun, LEI Hongjie. Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts[J]. Science and Technology of Food Industry, 2024, 45(23): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020214.
Citation: JI Xiang, WU Caiyun, LEI Hongjie. Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts[J]. Science and Technology of Food Industry, 2024, 45(23): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020214.

乳酸菌与酵母菌混合发酵羊奶酒的理化特性、抗氧化活性及香气分析

Physicochemical Characterization, Antioxidant Activity and Aroma Analysis of Goat's Milk Wine Fermented with Mixed Lactic Acid Bacteria and Yeasts

  • 摘要: 本研究以纯山羊奶为原料,利用六株乳酸菌分别与酿酒酵母混合发酵纯山羊奶制备羊奶酒,以酿酒酵母单一发酵的羊奶酒为对照,分析羊奶发酵过程中的理化特性、色值、抗氧化活性以及挥发性成分的变化。结果表明,与对照组相比,接种乳酸菌可加快羊奶酒在发酵初期总糖含量的下降,其中添加发酵乳杆菌的羊奶酒发酵1 d后的总糖含量下降最快,由469.46 g/L降低至210.41 g/L。添加乳酸菌发酵会使羊奶酒的ABTS+自由基清除能力与羟自由基清除能力显著提高(P<0.05),其中嗜酸乳杆菌发酵羊奶酒的ABTS+自由基清除能力与羟自由基清除能力最高,分别比对照组高9.94%、37.75%。此外,接种嗜酸乳杆菌发酵的羊奶酒挥发性化合物含量最高(2688.30 mg/L),减少了醇类和酸类物质含量,使羊奶酒的膻味降低,同时生成了环戊酮、乳酸乙酯、己酸乙酯等新的挥发性物质,赋予了羊奶酒新的香气特征。嗜酸乳杆菌和酿酒酵母混合发酵羊奶酒不仅创新了羊奶酒的酿造工艺,还为羊奶酒的脱膻处理提供了理论依据。

     

    Abstract: In this study, goat's milk was fermented by Saccharomyces cerevisiae mixed with six strains of Lactobacillus, respectively, to produce goat's milk wine, and goat's milk fermented with Saccharomyces cerevisiae was used as the control. Changes in the physicochemical properties, color value, antioxidant activity and volatile compounds of goat's milk during fermentation process were studied. The results showed that the addition of lactic acid bacteria accelerated the decrease in total sugar content of goat's milk wine at the early stage of fermentation compared to the control, and the total sugar content of goat's milk wine fermented with Lactobacillus fermentum decreased significantly from 469.46 g/L to 210.41 g/L after 1 d of fermentation. The addition of lactic acid bacteria resulted in a significant increase in the scavenging capacity of ABTS+ free radicals and hydroxyl radicals in fermented goat's milk wine (P<0.05), especially for Lactobacillus acidophilus, increasing ABTS+ radical scavenging capacity and hydroxyl radical scavenging capacity by 9.94% and 37.75%, respectively, compared to the control. In addition, the content of volatile compounds in goat's milk wine fermented with Lactobacillus acidophilus was the highest (2688.30 mg/L), which reduced the content of alcohols and acids, reduced the odor of goat's milk wine, and generated new volatile substances such as cyclopentanone, ethyl lactate and ethyl hexanoate, endowing goat's milk wine new aroma characteristics. The mixed fermentation of Lactobacillus acidophilus and Saccharomyces cerevisiae not only innovated the brewing process of goat milk wine, but also provided a theoretical basis for the deodorization of goat milk wine.

     

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