番茄 木瓜复合益生菌饮料发酵工艺优化及其抗氧化性

以番茄、木瓜为原料,研究一款复合益生菌发酵果汁饮料。采用正交试验对番茄、木瓜的发酵工艺进行优化,并对果汁发酵后抗氧化特性的变化、化学和微生物指标进行了测定。结果表明,当番茄汁与木瓜汁的配比为35∶65,蔗糖添加量为6%,双歧杆菌与植物乳杆菌添加量配比为2∶1,接种量为5%,发酵温度为37℃,发酵时间为6 h时,制作出的发酵果汁酸甜适中、组织状态均匀,具有水果特有风味;理化指标、微生物指标均符合行业要求。发酵果汁的总酚、黄酮含量和超氧化物歧化酶(SOD)酶活性显著增加,维C含量降低,羟基自由基与DPPH自由基清除率显著提高。

Optimization of Fermentation Technology and Antioxidation of Tomato and Papaya Compound Probiotic Beverage

Tomato and papaya were used as raw materials to study a compound probiotic fermented juice drink.Orthogonal test was used to optimize the fermentation process of tomato and papaya,and the changes of antioxidant properties,chemical and microbial indexes of juice were determined.The results showed that when the proportion of tomato juice and papaya juice was 35∶65,the proportion of sucrose was 6%,the proportion of Bifidobacterium and Lactobacillus was 2∶1,the proportion of inoculation was 5%,the fermentation temperature was 37℃and the fermentation time was 6 h.The fermented juice was moderate sweet and sour,the tissue state was uniform,and it had the special flavor of fruits.The chemical indexes and microbial indexes of the fermented juice met the industry requirements.The content of total phenol,flavone and superoxide dismutase enzyme activity of fermented fruit juice increased significantly,the content of vitamin C decreased,the scavenging rate of hydroxyl radical and DPPH radical increased significantly.