摘要
【目的】筛选和驯化适宜发酵花生乳的菌种,并对花生乳的发酵工艺进行优化,为花生的发酵生产提供参考依据。【方法】利用保加利亚乳杆菌、干酪乳杆菌、植物乳杆菌和嗜热链球菌分别对云南红皮小花生进行发酵。以发酵后花生乳的组织状态、发酵风味和酸度为指标,筛选花生乳发酵的最适菌种并进行驯化,再通过单因素试验和响应面法优化花生乳的发酵工艺,以酸度和感官评分为评价指标。【结果】筛选得到保加利亚乳杆菌和干酪乳杆菌适用于发酵花生乳,比例为1∶1;经驯化后的菌种发酵花生乳的凝乳时间较驯化前缩短1.5 h。在此基础上进一步优化发酵条件,建立发酵花生乳的酸度(Y1)和感官评分(Y2)对接种量(A)、加糖量(B)、料水比(C)及发酵时间(D)的二次回归方程:Y1=72.36+10.01A-3.57B+0.2525C+11.06D-1.53AB-0.915AC+0.5325AD-1.84BC-1.83BD-1.07A^(2)-7.24B^(2)-8.88C^(2)-14.38D^(2);Y_(2)=86.22+4.58A-1.02B+0.6917C+4.76D-1.65AB-0.6750AC+2.27AD-0.75BC-0.4BD+2.0CD-3.55A^(2)-4.21B^(2)-2.84C^(2)-5.26D^(2)。各因素对发酵花生乳酸度和感官评分的影响顺序均为发酵时间>接种量>加糖量>料水比。其中,接种量与加糖量、加糖量与料水比、加糖量与发酵时间的交互作用对发酵花生乳的酸度影响显著(P<0.05,下同);接种量与加糖量、接种量与发酵时间、料水比与发酵时间的交互作用对发酵花生乳的感官评分影响极显著(P<0.01),接种量与料水比、加糖量与料水比的交互作用对发酵花生乳的感官评分影响显著。优化后的发酵工艺参数:接种量6%、加糖量5%、料水比1∶8、发酵时间11 h,在此条件下发酵的花生乳酸度74.37°T,感官评分86.7分,与理论预测值相近,花生乳凝乳较好,色泽呈乳黄色。【结论】筛选得到最适合花生乳发酵的菌种并进行驯化,通过响应面优化得到最佳的发酵花生乳工艺,制得酸度适宜、感官评分较高、风味较好的发酵花生乳产品,可为开发健康绿色的花生产品提供工艺参考。
【Objective】To screen and domesticate the strains suitable for fermenting peanut milk,and optimize the fermentation process,in turn,provide the basis for the production of fermented peanut products.【Method】Used Lactoba-cillus Bulgaricus(Lb),L.casei(Lc),L.plantarum(Lp)and Streptococcus thermophilus(St)to ferment Yunnan red peanut.By using thetissue status,fermentation flavor and acidity of fermented peanut milk as the indicators to screen the best strains.After domesticating,the best strains were used to ferment peanut milk,and the fermentation conditions were optimized by single factor experiment and response surface methodology(Box-benhnken).Acidity and sensory score were used as evaluation indexes.【Result】Lb and Lc were most suitable for fermenting peanut milk,with an Lb to Lc ratio of 1∶1.After domestication,the curdling time of peanut milk fermented by strains was shortened by 1.5 h.On this basis,the fermentation conditions were further optimized.A quadratic regression equation had been established between acidity(Y1)and sensory score(Y2)on inoculum size(A),sugar amount(B),liquid-solid ratio(C),and fermentation time(D).The optimized model equation was Y1=72.36+10.01A-3.57B+0.2525C+11.06D-1.53AB-0.915AC+0.5325AD-1.84BC-1.83BD-1.07A^(2)-7.24B^(2)-8.88C^(2)-14.38D^(2);Y_(2)=86.22+4.58A-1.02B+0.6917C+4.76D-1.65AB-0.6750AC+2.27AD-0.75BC-0.4BD+2.0CD-3.55A^(2)-4.21B^(2)-2.84C^(2)-5.26D^(2)2.The effects of the factors decreased in the order of fer-mentation time>inoculum size>sugar amount>liquid-solid ratio,and the interaction between inoculum size and sugar amount,sugar amount and liquid-solid ratio,sugar amount and fermentation time on the acidity of fermented peanut milk was significant(P<0.05,the same below),while extremely significant effect was observed for the interaction between in-oculum size and sugar amount,inoculum size and fermentation time,liquid-solid ratio and fermentation time on peanut milk sensory score(P<0.01),and the interaction between inoculum size and liquid-solid ratio,sugar amount and liquid-solid ratio had significant effects on sensory scores of fermented peanut milk.The optimized process parameters were:6%inoculum,5%sugar content,1∶8 for the ratio of material to water,and 11 h fermentation time.Under this condition,the acidity of fermented peanut milk was 74.37°T,the sensory score was 86.7,these were close to the theoretical prediction.Peanut milk curd is better,the color is milky yellow.【Conclusion】The most suitable strains for fermenting peanut milk have been screened and acclimated,and the best fermented peanut milk process has been obtained by using response sur-face optimization,and fermented peanut milk product enjoys suitable acidity,high sensory score,and good flavor.This paper can provide guidance for the development and production of healthy peanut products.
作者
李雅静
刘江
何琴
杨芳
史巧
李宏
王振兴
LI Ya-jing;LIU Jiang;HE Qin;YANG Fang;SHI Qiao;LI Hong;WANG Zhen-xing(College of Life Sciences,Southwest Forestry University,Kunming,Yunnan 650224,China;Research Institute of Product Processing,Yunnan Academy of Agricultural Sciences,Kunming,Yunnan 650221,China)
出处
《南方农业学报》
CAS
CSCD
北大核心
2023年第5期1476-1487,共12页
Journal of Southern Agriculture
基金
国家自然科学基金项目(31760440)
云南省兴滇人才支持计划青年人才专项(XDYC-QNRC-2022-0166)
云南省教育厅科学研究基金项目(2022J0507)
云南省农业科学院农产品加工研究所开放基金项目(2021)。
关键词
发酵花生乳
菌种筛选
驯化
酸度
感官评分
响应面优化
fermented peanut milk
strain screening
domestication
acidity
sensory score
response surface opti-mization
作者简介
第一作者:李雅静(1998-),https://orcid.org/0009-0004-5550-3622,研究方向为食品加工,E-mail:2301893901@qq.com;通讯作者:李宏(1975-),https://orcid.org/0000-0002-0877-8867,研究员,主要从事农产品贮运保鲜及精深加工研究工作,E-mail:ynveg@163.com;通讯作者:王振兴(1984-),https://orcid.org/0000-0002-6110-9216,博士,主要从事森林食品开发与利用研究工作,E-mail:wangzhenxingfood@163.com。
