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| 纳豆芽孢杆菌发酵紫薯清汁的工艺及气味研究 |
| Study on fermentation technology of purple sweet potato juice by Bacillus natto |
| 投稿时间：2026-02-25 修订日期：2026-05-28 |
| DOI： |
| 中文关键词: 纳豆芽孢杆菌 紫薯 发酵 清汁 |
| 英文关键词:Bacillus natto purple sweet potato fermentation clear juice |
| 基金项目:广东省“百千万工程”农村科技特派员重点项目(KTP20240554)第一 |
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| Author | Institution |
| LI En-Lin | College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution |
| DIAO Cheng-Feng | College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution |
| LIN Shan-Shan | College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution |
| He Zi-Wen | College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution |
| DENG qi | College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution |
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| 中文摘要: |
| 目的 利用纳豆芽孢杆菌发酵紫薯清汁。方法 采用单因素试验和正交试验研究料液比、低聚异麦芽糖添加量比例、接种量、发酵温度和发酵时间对纳豆芽孢杆菌液体发酵pH值、可溶固形物含量和感官评分的影响。结果 得到发酵的最优条件为：料液比1:4（m/V）、低聚异麦芽糖添加量10%、接种量4%、发酵温度39℃和发酵时间8h。在此条件下，紫薯清汁的风味与发酵风味融合较好，呈现以氮氨化合物和硫化物为主的气味成分。结论 本研究所研制的饮品可增强紫薯在人体肠道中的可吸收化及具有多层次保健功能，且研制过程中最大程度减少食品添加剂的加入，符合人们对于健康保健食品的要求，并且为提高紫薯附加值及丰富益生菌植物饮品提供参考。 |
| 英文摘要: |
| Objective To develop fermented purple sweet potato clear juice using Bacillus natto. Methods Single-factor experiments and orthogonal tests were conducted to investigate the effects of solid-liquid ratio, isomalt-oligosaccharide addition, inoculation amount, fermentation temperature, and fermentation time on the pH value, soluble solid content, and sensory score of the fermented product. Results The optimal fermentation conditions were determined as follows: solid-liquid ratio of 1:4 (m/V), isomalt-oligosaccharide addition of 10%, inoculation amount of 4%, fermentation temperature of 39℃, and fermentation time of 8 h. Under these conditions, the flavor of purple sweet potato juice was well integrated with the fermentation flavor, with the main odor components being nitrogen-containing compounds and sulfides. Conclusion The beverage developed in this study can enhance the absorption of purple sweet potato nutrients in the human intestine and has multi-level health benefits. The production process minimizes the use of food additives, meeting consumer demand for healthy functional foods. This study also provides a reference for improving the added value of purple sweet potatoes and enriching the variety of probiotic plant-based beverages. |
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