益生菌发酵草莓汁贮藏期的品质变化分析

王一熹; 马艳蕊; 朱述超; 赵岩; 初乐; 王光强; 刘光鹏; 和法涛

DOI:10.12161/j.issn.1005-6521.2026.09.004

食品研究与开发:2026,47(9):23-30

查看/发表评论过刊浏览高级检索 HTML PDF

←前一篇 | 后一篇→

码上扫一扫！

益生菌发酵草莓汁贮藏期的品质变化分析

王一熹1，马艳蕊1，朱述超2，赵岩1，初乐1，王光强3，刘光鹏1*，和法涛1*

(1.中华全国供销合作总社济南果品研究所，山东济南 250200；2.山东农业工程学院食品科学与工程学院，山东淄博 255300；3.上海理工大学健康科学与工程学院，上海 200093)

Analysis of Quality Changes of Probiotic-Fermented Strawberry Juice during Storage

WANG Yixi1，MA Yanrui1，ZHU Shuchao2，ZHAO Yan1，CHU Le1，WANG Guangqiang3，LIU Guangpeng1*，HE Fatao1*

(1.Jinan Fruit Research Institute，All China Federation of Supply and Marketing Cooperatives，Jinan 250200，Shandong，China；2.College of Food Science and Engineering，Shandong Agriculture and Engineering University，Zibo 255300，Shandong，China；3.School of Health Science and Engineering，University of Shanghai for Science and Technology，Shanghai 200093，China)

摘要

图/表

参考文献

相似文献

本文已被：浏览 105次下载 3次
投稿时间：2024-09-05

中文摘要: 为探究益生菌发酵草莓汁贮藏期的品质变化及其机制，以植物乳植杆菌LP121发酵草莓汁制备活菌型和灭菌型两种发酵饮料，将这两种饮料分别在4 ℃条件下贮藏30 d和37 ℃条件下贮藏60 d，探究这两种益生菌发酵草莓汁在贮藏期间的理化性质、抗氧化活性和香气成分的变化及规律。结果表明，将活菌型发酵草莓汁在4 ℃条件下贮藏30 d，低温降低了乳酸菌的代谢活动，贮藏结束后发酵草莓汁的乳酸菌菌落总数维持在107 CFU∕mL，总酸含量增加22.8%，总酚含量下降21.7%，总黄酮含量下降12.7%。其抗氧化活性有所波动，但与贮藏前无明显差异。灭菌型发酵草莓汁在37 ℃条件下贮藏60 d，高温促进了体系内的物质分解和活性物质的氧化反应，贮藏结束后其总酸含量增加27.17%，总酚含量下降8.6%，总黄酮含量下降15.7%。抗氧化活性与贮藏前相比也呈降低趋势，DPPH自由基清除率下降0.7%，羟自由基清除率下降2.9%。随贮藏时间的延长，对整体香气有益的醇类和酯类物质在活菌型发酵草莓汁中有所增加，而在灭菌型发酵草莓汁中呈现下降趋势。综上，在低温贮藏条件下，益生菌代谢活动能较好地保持活菌型益生菌发酵草莓汁的品质；在高温贮藏条件下，灭菌型益生菌发酵草莓汁由于体系内反应加快，品质有一定的下降。

中文关键词: 益生菌发酵草莓汁贮藏期品质变化

Abstract:To investigate the quality changes and mechanism of probiotic-fermented strawberry juice during storage，Lactobacillus plantarum LP121 was used to prepare two kinds of fermented beverages： live and sterilized types.These beverages were stored at 4 ℃ for 30 d and 37 ℃ for 60 d，respectively，so as to analyze their changes in physicochemical properties，antioxidant activity，and aroma components during storage.The results showed that after storage at 4 ℃ for 30 d，the low temperature reduced the metabolic activity of lactic acid bacteria，and the colonies number of lactic acid bacteria colonies was maintained at 107 CFU∕mL.Total acid content increased by 22.8%，while total phenol and total flavonoid contents decreased by 21.7% and 12.7%，respectively.The antioxidant activity fluctuated but showed no significant difference compared with that before storage.For sterilized fermented strawberry juice stored at 37 ℃ for 60 d，high temperature promoted the decomposition of substances and oxidation of active compounds within the system.After storage，total acid content increased by 27.17%，while total phenol and total flavonoid contents decreased by 8.6% and 15.7%，respectively.Antioxidant activity also showed a declining trend compared to that before storage，with the DPPH free radical scavenging rate decreasing by 0.7% and the hydroxyl radical scavenging rate decreasing by 2.9%.With the prolongation of storage time，alcohols and esters beneficial to the overall aroma increased in the live fermented strawberry juice，while they showed a downward trend in the sterilized fermented strawberry juice.In conclusion，under low-temperature storage conditions，the metabolic activity of probiotics could effectively maintain the quality of live probiotic-fermented strawberry juice；under high-temperature storage conditions，the quality of sterilized probiotic-fermented strawberry juice declined due to accelerated reactions within the system.

keywords: probiotic fermentation strawberry juice storage period quality change

文章编号：202609004 中图分类号： 文献标志码：

基金项目:济南市“新高校20条”资助项目（2021GXRC057）

Author Name	Affiliation
WANG Yixi	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
MA Yanrui	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
ZHU Shuchao	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
ZHAO Yan	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
CHU Le	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
WANG Guangqiang	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
LIU Guangpeng	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
HE Fatao	1.Jinan Fruit Research Institute,All China Federation of Supply and Marketing Cooperatives,Jinan 250200,Shandong,China；2.College of Food Science and Engineering,Shandong Agriculture and Engineering University,Zibo 255300,Shandong,China；3.School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China

引用文本：

作者	单位
王一熹	1.中华全国供销合作总社济南果品研究所,山东济南 250200；
马艳蕊	1.中华全国供销合作总社济南果品研究所,山东济南 250200；
朱述超	2.山东农业工程学院食品科学与工程学院,山东淄博 255300；
赵岩	1.中华全国供销合作总社济南果品研究所,山东济南 250200；
初乐	1.中华全国供销合作总社济南果品研究所,山东济南 250200；
王光强	3.上海理工大学健康科学与工程学院,上海 200093
刘光鹏	1.中华全国供销合作总社济南果品研究所,山东济南 250200；
和法涛	1.中华全国供销合作总社济南果品研究所,山东济南 250200；

用微信扫一扫