豌豆乳乳酸菌发酵工艺优化及其品质特性研究

周鑫欣; 张丽霞

doi:10.16433/j.1673-2383.202401170001

1. 江苏大学食品与生物工程学院, 江苏镇江 212000;

2. 江苏省农业科学院农产品加工研究所, 江苏南京 210000

基金项目:

江苏省政府留学基金项目(29011904)

详细信息

作者简介:
周鑫欣(1998—),女,江苏泰州人,硕士研究生,研究方向为食品生物技术与谷物豆类加工。

通讯作者:
张丽霞,博士,副研究员,E-mail:zlx5885@163.com。

中图分类号: TS201.3

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Optimization of process and quality characteristics of pea milk fermentation by lactic acid bacteria

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212000, China;

2. Institute of agricultural products processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210000, China

摘要: 为研制和开发营养性新型豌豆乳,以豌豆粉为原材料,使用植物乳杆菌发酵工艺制备豌豆乳,通过单因素试验研究发酵时间、温度、接种量和豌豆粉添加量对豌豆发酵乳中活菌数的影响,以活菌数为指标进行响应面试验对豌豆乳发酵工艺进行优化,运用质构仪测定豌豆发酵乳的质构,对不同发酵时间条件下的豌豆发酵乳进行感官评价。结果表明:最优工艺为发酵温度36 ℃、乳酸菌接种量0.10%、豌豆粉添加量5.83%、发酵时间24 h;乳酸菌接种量和发酵温度、发酵温度和时间交互作用对活菌数影响极显著;在最优发酵条件下活菌数的对数为9.05,总酚含量为281.77 mg/L,总糖含量为86.01 mg/mL,淀粉含量为21.94 mg/g,蛋白含量为1.10 g/100 g;与发酵前相比,发酵后豌豆乳抗氧化活性显著增强,DPPH清除率可达66.83%;豌豆发酵乳的总糖、总酚含量、活菌数、抗氧化活性及淀粉含量均高于大豆发酵乳;豌豆发酵乳的黏附性、内聚性、硬度、弹性及咀嚼性显著提升;发酵24 h的豌豆乳感官评分最高。植物乳酸菌发酵能够提升豌豆乳的营养成分和品质特性,研究结果为豌豆开发利用提供新的途径。

关键词:

Abstract: In order to develop new nutritional pea milk, Lactobacillus plantarum was used in the fermentation process. The effects of fermentation time, temperature, inoculated amount and pea flour addition on the number of viable bacteria in pea fermented milk were studied through single factor experiment. The results indicated that the optimal conditions were: fermentation temperature of 36 ℃, inoculated amount of lactic acid bacteria of 0.10%, additive amount of pea powder of 5.83%, fermentation time for 24 h. The interaction between pea powder addition and fermentation temperature, fermentation temperature and time had significantly influences on the number of viable bacteria. The logarithm of viable bacteria counts under the optimal fermentation conditions was 9.05 CFU/mL, the total phenolic content was 281.77 mg/L, the total sugar content was 86.01 mg/mL, the starch content was 21.94 mg/g, and the protein content was 0.11 mg/g. Compared with pre-fermentation, the antioxidant activity of pea milk was significantly enhanced after fermentation, and the DPPH clearance could reach 66.83%. The total sugar, total phenolic content, number of viable bacteria, antioxidant activity and starch content of pea fermented milk were higher than those of soybean fermented milk. The texture of pea fermented milk was determined by texture analyzer, and the results showed that the adhesion, cohesion, hardness, elasticity and chewiness of pea fermented milk were significantly improved. Pea fermented milk fermented for 24 h showed the highest sensory score. The fermentation by plant lactic acid bacteria can improve the nutritional composition and quality characteristics of pea milk, and the research results provide a new way for the development and utilization of pea.

Keywords:

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