西兰花乳酸菌饮料的制备及其抗氧化作用研究

摘要

Using broccoli as main material,green-protecting condition,formulations,stability,fermentative strain and fermentation process of broccoli lactobacillus beverage were researched in this paper. The optimized technology was ultimately set up as after broccoli was stripped and sliced,Using 50% broccoli juice,10% orange juice,5% flavedo,6% sucrose,0.2% citric acid,0.25% salt and 0.2% CMC-Na as materials fermenting with lactobacillus plantarum for 4 hours at 30℃in anaerobic box. Broccoli lactobacillus beverage made by this technology has an unique flavor and nice trait. Additionally,broccoli has antioxidant activity,allows people to avoid free radical damage,reduce the incidence of cancer. the efficiency of antioxidant and antiradical of the Pre-fermentation and fermented broccoli was determined by the DPPH.%以西兰花为主要原料，通过对西兰花乳酸菌发酵饮料的原料护色方法、配方、稳定性、发酵菌种及发酵过程进行分析，最终优化建立了西兰花乳酸菌发酵制备工艺为：西兰花汁50%，橙汁10%，橙皮5%，蔗糖6%，柠檬酸0.2%，盐0.25%，CMC-Na为0.2%作为发酵原料，按照3%量接种植物乳杆菌后，在厌氧培养箱中30℃发酵4h。以此工艺生产的西兰花乳酸菌发酵饮料具有独特的风味和良好的性状。另外，西兰花具有抗氧化性，可以使人们避免受到自由基的伤害，降低发病几率。利用DPPH法对发酵前后西兰花的抗氧化、清除自由基能力进行了测定。西兰花汁发酵前对DPPH的清除率为67.09%，发酵后对DPPH的清除率为82.85%，结果表明发酵后比发酵前西兰花抗氧化能力明显增强。