南瓜胡萝卜番茄皮渣复合发酵饮料的工艺优化及功能特性的研究

Study on process optimization and functional characteristics of pumpkin carrot tomato pomace compound fermented beverage

中文关键词:  南瓜  胡萝卜  番茄皮渣  嗜酸乳杆菌  抗氧化  辅助降血脂

英文关键词:pumpkin  carrot  tomato  pomace  lactobacillus acidophilus  antioxidation  auxiliary lipid-lowering

中文摘要:

      目的 优化南瓜胡萝卜番茄皮渣复合发酵饮料的加工工艺, 并探究发酵前后饮料的功能特性。方法 以南瓜、胡萝卜和番茄皮渣为主要原料, 利用嗜酸乳杆菌进行发酵, 以感官评分和总酸含量设置加权总分为指标, 通过单因素和正交实验, 确定最佳发酵工艺条件。在此基础上进行发酵前后抗氧化活性和辅助降血脂功效的对比。结果 最佳发酵工艺条件为: 料水比1:35、糖添加量15%、菌添加量0.10%、发酵时间5 d。该条件下得到的发酵饮料酸甜可口, 蔬菜与发酵香气协调柔和, 色泽呈鲜艳的粉红色, 质地均匀, 无沉淀, 感官评分为9.37分, 总酸含量为(2.24±0.29) g/L, 总分为7.23, 可溶性固形物含量为(16.43±0.53)%, 总糖含量为(70.94±0.41) mg/mL, 微生物指标符合国标要求。多酚含量为(865±0.36) μg/mL、黄酮含量为(647±0.44) μg/mL、三萜皂苷含量(3577±0.49) μg/mL, 分别为发酵前的1.50倍、2.89倍、1.54倍。羟基自由基、超氧阴离子自由基、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基、2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt, ABTS]阳离子自由基清除率分别为(81.34±0.41)%、(56.06±0.72)%、(87.26±0.63)%、(82.75±0.29)%, 与发酵前相比自由基清除率分别提高了29.82%、19.39%、40.38%、39.40%。甘氨胆酸钠、牛磺胆酸钠、胆酸钠吸附率分别为(69.95±0.37)%、(71.61±0.58)%、(61.23±0.62)%, 与发酵前相比分别提高了20.21%、19.75%、14.50%。结论 南瓜胡萝卜番茄皮渣复合发酵饮料具有更强的抗氧化活性和辅助降血脂功效, 为我国果蔬皮渣废弃物资源综合开发利用提供参考。

英文摘要:

      Objective The processing technology of pumpkin carrot tomato pomace compound fermented beverage was optimized, and the functional characteristics of the beverage before and after fermentation were explored. Methods Three varieties of pomace (pumpkin, carrot and tomato) were used as the main raw materials, and Lactobacillus acidophilus was used for fermentation. The weighted total score index was set up by sensory score and total acid content, and the optimum fermentation conditions were determined by single factor and orthogonal experiments. On this basis, the comparative experiments of antioxidant activity and auxiliary hypolipidemic ability before and after fermentation were carried out. Result The optimum fermentation conditions were as follows: the ratio of material to water was 1:35, the amount of sugar added was 15%, the amount of lactic acid bacteria added was 0.10%, and the fermentation time was 5 d. Under these conditions, the fermented beverage was sweet and sour, the vegetables and the fermented aroma were coordinated and soft, the color was bright pink, the texture was uniform without precipitation. The sensory score was 9.37, the total acid content was (2.24±0.29) g/L, the total score was 7.23, the soluble solid content was (16.43±0.53)%, the total sugar content was (70.94±0.41) mg/mL, and the microbial indicators met the national standard requirements. The contents of polyphenols, flavonoids and triterpenoid saponins were (865±0.36) μg/mL, (647±0.44) μg/mL and (3577±0.49) μg/mL, which were higher than those before fermentation by 1.50 times, 2.89 times and 1.54 times, respectively. The scavenging rates of hydroxyl radical, superoxide anion radical, 1,1-diphenyl-2-picrylhydrazyl radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) ammonium salt radical were (81.34±0.41)%, (56.06±0.72)%, (87.26±0.63)% and (82.75±0.29)%, which were higher than those before fermentation by 29.82%, 19.39%, 40.38% and 39.40%, respectively. The adsorption rates of sodium glycocholate, sodium taurocholate and sodium cholate were (69.95±0.37)%, (71.61±0.58)% and (61.23±0.62)%, which were higher than those before fermentation by 20.21%, 19.75% and 14.50%, respectively. Conclusion The compound fermented beverage of pumpkin carrot tomato pomace has stronger antioxidant activity and auxiliary hypolipidemic effect. It provides reference for the comprehensive development and utilization of fruit and vegetable pomace waste resources in China.