黑枸杞乳酸菌发酵饮料的研制和理化性质研究

Preparation and Physicochemical Properties of Lactic Acid Bacteria Fermented Lycium ruthenicum Murr Beverage

摘要: 黑枸杞是一种富含花青素、膳食纤维等营养物质的浆果类食品。本实验以粉碎过的黑枸杞干为原材料，通过三种主要的乳酸菌进行发酵制备发酵型饮料(Lycium ruthenicum Murr fermented beverage, LFB)。首先通过感官评价选出较优的配料组合，其次检测BWB在灭菌前后的乳酸菌数量方面的差异，最后对不同配料组合饮料在发酵前后的pH、可滴定酸度、以及糖度等方面的理化指标进行比较。通过研究，筛选出2个优化配方，分别为黑枸杞2.5 g:白砂糖10 g和黑枸杞2.5 g:白砂糖15 g，发酵剂为保加利亚乳杆菌:青春双歧杆菌:嗜热链球菌为1:1:1的混合发酵剂，发酵时间为15 h。发酵结束后，两种LFB中保加利亚乳杆菌与青春双歧杆菌数为4.6 × 10¹¹ cfu/mL, 3.8 × 10¹¹ cfu/mL和5.6 × 10¹¹ cfu/mL, 2.8 × 10¹¹ cfu/mL，大肠杆菌未检出，pH值为3.95，可滴定酸度分别为20 mg/L和19 mg/L。本文为黑枸杞的深加工研制提供了理论依据，具有一定的应用价值。

Abstract: Lycium ruthenicum Murr is a berry rich in nutrients such as anthocyanins and dietary fiber. In this study, dry Lycium ruthenicum Murr powder was used as a raw material to ferment a Lycium ruthenicum Murr fermented beverage (LFB) by three usual lactic acid bacteria. Firstly, the optimal combination of ingredients was selected by sensory evaluation. Secondly, the difference of the number of lactic acid bacteria before and after BWB was detected. Finally, the pH, titratable acidity and sugar content of the beverages before and after fermentation were compared. The physical and chemical indicators of the aspects are compared. Through this research, two optimized formulas were selected, namely Lycium ruthenicum Murr 2.5 g:sugar 10 g and Lycium ruthenicum Murr 2.5 g:sugar 15 g. The starter was Lactobacillus bulgaricus:Bifidobacterium adolescentis: Streptococcus thermophilus in the ratio of 1:1:1, and fermentation time was 15 h. After the fermentation, the number of B. bulgaricus and B. adolescentis in the two BWBs was 4.6 × 10¹¹ cfu/mL, 3.8 × 10¹¹ cfu/mL and 5.6 × 10¹¹ cfu/mL, 2.8 × 10¹¹ cfu/mL respectively, and E. coli was not detected. The pH is 3.95 and the titratable acidity is 20 mg/L and 19 mg/L, respectively. This study provides a theoretical basis for the development of black sorghum fermented beverage, which has certain application significance.