该研究采用克鲁弗毕赤酵母菌(Pichia kluyveri)和植物乳植杆菌(Lactiplantibacillus plantarum)共发酵制备复合酵素,旨在研究其产品经巴氏杀菌处理后的贮藏稳定性,并建立一个可靠的货架期预测模型.该实验将杀菌后的复合酵素分别放置在4、25、37℃恒温贮藏,测定了复合酵素的感官品质、理化性质和活性成分在贮藏期间的变化.此外,根据Arrhenius方程和零级动力学反应建立了该复合酵素的货架期模型,通过此模型对复合酵素的货架期进行预测并通过实验进行验证.实验结果表明,4 ℃贮藏的复合酵素pH和总酸变化幅度最小,表现出最高的稳定性,且贮藏56 d后pH值为3.41.抗坏血酸在贮藏过程中分别降低了 33.10％、52.11％和77.93％,超氧化物歧化酶活力也呈现不同程度的下降趋势,且抗坏血酸对其具有一定的保护作用.色差△E和感官评分在4℃劣变速度最慢.根据建立的货架期模型,预测该复合酵素在常温下的货架期为184 d.在不同温度下(10、20、25 ℃)对该货架期模型进行验证,相对误差均在5％以下.因此,此货架期模型较为可靠.
In this study,the co-fermentation of Pichia kluyveri and Lactiplantibacillus plantarum was used to prepare complex Jiaosu,aiming at studying the storage stability of the products after pasteurization and establishing a reliable shelf-life prediction model.In our ex-periment,the complex Jiaosu after sterilization were stored at 4,25,and 37 ℃,respectively.The sensory quality,physicochemical prop-erties and the changes of bioactive components of the complex Jiaosu during storage were determined.In addition,according to the Arrhe-nius equation and zero-order kinetic reaction,the shelf-life model of the complex Jiaosu was established.The shelf life of the complex Jiaosu was predicted through this model.The results showed that the pH and total acid of complex Jiaosu stored at 4 ℃ showed the highest stability,and the pH value was 3.41 after 56 d.The ascorbic acid decreased by 33.10％,52.11％,and 77.93％during storage and su-peroxide dismutase(SOD)activity also showed a downward trend to varying degrees.In addition,ascorbic acid had a certain protective effect on SOD activity.The ΔE and sensory scores decreased most slowly at 4 ℃.Based on the established shelf-life model,the shelf-life of the complex Jiaosu was predicted to be 184 d at room temperature.Besides,the shelf-life model was verified at different temperatures(10,20,and 25 ℃),and the relative errors were all below 5％.Therefore,this shelf-life model is reliable.
刘恒;范柳萍;张涛;潘牧
江南大学食品学院,江苏无锡,214122贵州省农业科学院生物技术研究所,贵州贵阳,550006
复合酵素;贮藏;感官品质;理化性质;活性成分;货架期模型
complex Jiaosu;storage;sensory quality;physicochemical properties;bioactive components;shelf life model
《食品与发酵工业》 2024 (001)
59-66 / 8
贵州省省级科技计划项目(黔科中引地[2022]4048);崇左市科技计划项目(崇科20210711)
10.13995/j.cnki.11-1802/ts.035698
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