山药益生菌饮料的研制及其货架期预测

Development and shelf-life prediction of Dioscorea polystachya probiotic beverage

中文关键词:  山药  益生菌发酵  贮藏特性  货架期预测

英文关键词:Dioscorea polystachya  probiotic fermentation  storage characteristics  shelf-life prediction

中文摘要:

      目的 研制山药益生菌饮料并评估其货架期。方法 以山药为原料, pH、活菌数和感官评价为指标, 筛选出适合发酵山药饮料的菌种, 并通过正交试验优化发酵工艺, 研究不同温度(4、25、35 ℃)下贮藏30 d饮料活菌数、感官品质、可溶性固形物、pH和总酚含量的变化, 根据Arrhenius方程和一级动力学反应建立货架期模型, 通过此模型对山药益生菌饮料的货架期进行预测。结果 植物乳杆菌、嗜热链球菌和保加利亚乳杆菌为发酵菌种且3者比例为1:2:2; 发酵条件为蔗糖添加量4.5%、接种量4%、发酵时间48 h、发酵温度33 ℃。在4 ℃贮藏下饮料具有更好的稳定性, 基于化学动力学模型预测在4 ℃条件下山药益生菌饮料的货架期为37 d。结论 通过优化发酵工艺并建立货架期预测模型, 本研究为山药益生菌饮料的生产和贮藏提供了理论依据和技术支持, 且在低温贮藏下的饮料能够保持较长时间的良好品质。

英文摘要:

      Objective To develop a Dioscorea polystachya-based probiotic beverage and assess its shelf life. Methods Using Dioscorea polystachya as the raw material, pH, viable cell count, and sensory evaluation were selected as indicators to screen suitable fermentation strains. The fermentation process was optimized through orthogonal experiments. The changes in viable cell count, sensory quality, soluble solids, pH, and total phenolic content of the beverage were studied during 30 days of storage at different temperatures (4, 25, 35 °C). A shelf life model was established based on the Arrhenius equation and first-order kinetic reaction, which was then used to predict the shelf life of the Dioscorea polystachya probiotic beverage. Results Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus were selected as the fermentation strains, with a ratio of 1:2:2. The optimal fermentation conditions were 4.5% sucrose, 4% inoculum, 48 hours fermentation time, and a fermentation temperature of 33 °C. The beverage stored at 4 °C showed better stability. The chemical kinetics model predicted the shelf life of the Dioscorea polystachya probiotic beverage to be 37 days under 4 °C storage conditions. Conclusion By optimizing the fermentation process and establishing a shelf life prediction model, this study provides theoretical and technical support for the production and storage of Dioscorea polystachya probiotic beverages, which can maintain good quality for an extended period under low-temperature storage conditions.