CN112401094A - Lactobacillus fermented kiwi fruit juice beverage and preparation method thereof - Google Patents

Lactobacillus fermented kiwi fruit juice beverage and preparation method thereof Download PDF

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Publication number
CN112401094A
CN112401094A CN202011209766.2A CN202011209766A CN112401094A CN 112401094 A CN112401094 A CN 112401094A CN 202011209766 A CN202011209766 A CN 202011209766A CN 112401094 A CN112401094 A CN 112401094A
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lactobacillus plantarum
fruit juice
kiwi fruit
kiwi
microbial inoculum
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李华佳
李可
朱永清
袁怀瑜
周艳
徐瑞
钟杨
李艳琳
张盈娇
黄巧莲
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Saas Agro-Food Science & Technology Research Institute
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Saas Agro-Food Science & Technology Research Institute
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

Abstract

The invention discloses a preparation method of kiwi fruit juice, which comprises the following steps: (1) preparing kiwi fruit into kiwi fruit juice; (2) adding lactobacillus plantarum microbial inoculum into fructus Actinidiae chinensis juice according to the addition amount of 0.2-0.3g/kg, and fermenting at 37 deg.C for 28-48h to obtain fructus Actinidiae chinensis juice. The Lactobacillus plantarum microbial inoculum comprises one or more than two Lactobacillus plantarum in Lactobacillus plantarum NRRL B-14768, Leuconostoc mesenteroides ATCC8293, Lactobacillus lactis JCM 8130 and Lactobacillus paracasei JCM 8130. The kiwi fruit juice obtained by the invention has high antioxidant activity, effectively retains active ingredients such as polyphenol, vitamin C and the like in the juice, can improve the taste and quality of the kiwi fruit juice, and solves the problems of serious nutrient loss, poor flavor and quality and the like in the kiwi fruit processing process.

Description

Lactobacillus fermented kiwi fruit juice beverage and preparation method thereof
Technical Field
The invention relates to the field of biological strain active fermentation, in particular to a lactobacillus plantarum microbial inoculum for kiwi fruit fermentation, a kiwi fruit juice drink fermented by lactic acid bacteria through the microbial inoculum and a preparation method of the kiwi fruit juice drink.
Background
In recent years, probiotics and plant bases become the most popular functional raw materials in the scientific community and the market, great scientific research and commercial values are shown, and the probiotics have obvious effects on regulating intestinal flora, promoting digestive health and immune health. The lactobacillus plantarum is a common probiotic bacterium, has a plurality of probiotic functions such as intestinal health regulation, oxidation resistance, fungus resistance and the like, has good acid resistance and bile salt resistance, and can survive in intestinal tracts. Meanwhile, the lactobacillus plantarum also has the function of exercise health care and the capability of relieving muscle fatigue and injury. Research shows that the screened lactobacillus fermentation of some fruit and vegetable juice can reduce the pH value and protect the freshness of plants, and improve the taste experience of plant-based raw materials; improving the bioavailability and activity value of the original fruit and vegetable juice, promoting the absorption of minerals in plants and increasing the vitamins obtained by fermentation; improving the nutritional and healthy properties of the fermented fruit and vegetable juice.
The kiwi fruit, also called as kiwi fruit, is popular among people due to its unique flavor, rich nutrition and sour and sweet taste, and researches show that the kiwi fruit has rich nutritive value and contains rich vitamin C, mineral substances, dietary fibers and polyphenol compounds.
Although the yield of kiwi fruits in our province is steadily increasing, most of the sales modes mainly sell fresh fruits, the product form is very single, and the problem that surplus fresh fruits are difficult to store for a long time sometimes occurs. The way of preparing the kiwi fruit into the beverage through fermentation is to solve the problem, but the kiwi fruit juice obtained through a natural fermentation mode has too high ethanol content, and the content of organic acid and lactic acid cannot reach the enzyme standard, so how to improve the fermentation process is a technical problem to be solved urgently in the field.
Patent document CN201510711367.9 discloses a preparation method of an acid-reducing solid kiwi fruit granule beverage, which comprises the following steps: obtaining kiwi fruit juice and kiwi fruit pulp from fresh kiwi fruits, adjusting the kiwi fruit juice by using a sodium bicarbonate solution to obtain a chemically deacidified juice, inoculating lactobacillus plantarum into the deacidified juice, performing malic acid-lactic acid fermentation at the temperature of 25 ℃ to obtain a fermented deacidified juice, fully and uniformly mixing the fermented deacidified kiwi fruit juice and the kiwi fruit pulp in a ratio of 2:1, and performing blending, freeze-drying and coarse crushing to obtain kiwi fruit solid powder. The preparation process of the kiwi fruit solid powder is complex, the content of vitamin C in the kiwi fruit is high, and the complex preparation process can greatly degrade the nutritional ingredients in the fruit juice.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a lactobacillus plantarum microbial inoculum for kiwi fruit fermentation, which contains a strain suitable for kiwi fruit juice fermentation, so that the antioxidant activity of the prepared kiwi fruit juice is obviously improved, active ingredients such as polyphenol, vitamin C and the like in the juice are effectively retained, the taste and quality of the kiwi fruit juice can be improved, and the problem that natural fermentation cannot reach the enzyme standard is solved.
In a first aspect, the invention provides a Lactobacillus plantarum microbial inoculum for kiwi fermentation, which comprises Lactobacillus plantarum selected from one or a combination of more than two of Lactobacillus plantarum NRRL B-14768, Leuconostoc mesenteroides ATCC8293, Lactobacillus lactis JCM 8130 and Lactobacillus paracasei JCM 8130.
Preferably, the Lactobacillus plantarum bacterial agent for kiwi fruit fermentation contains Lactobacillus plantarum NRRL B-14768, and the number of viable bacteria in the bacterial agent is 3.0-6.8 multiplied by 1011CFU/g。
In a second aspect, the invention provides a preparation method of a lactobacillus plantarum microbial inoculum for kiwi fruit fermentation, which comprises the following steps:
(1) inoculating a Lactobacillus plantarum strain selected from one or a combination of two or more of Lactobacillus plantarum NRRL B-14768, Leuconostoc mesenteroides ATCC8293, Lactobacillus lactis JCM 8130 and Lactobacillus paracasei JCM 8130 in a basal medium;
(2) fermenting and culturing at 30-32 deg.C for 12-16h, and concentrating the zymocyte liquid;
(3) adding a protective agent into the concentrated thalli, and freeze-drying to obtain the microbial inoculum.
In a most preferred embodiment of the invention, the basal medium is formulated as: adding 6g of whey powder, 18g of peptone, 10g of calcium carbonate, 50g of tomato juice, 20g of glucose, 10g of beef extract, 5g of yeast powder, 0.5g of magnesium sulfate, 2g of sodium acetate and 2g of dipotassium phosphate into 1L of water, uniformly mixing, adjusting the pH value to be 6.5-6.7, and sterilizing at 121 ℃ for 20 min.
In the most preferred embodiment of the present invention, the protective agent comprises 0.6% of acacia gum, 3.0% of maltodextrin, 2.0% of whey protein and 6% of trehalose by mass ratio of the concentrated cells.
Preferably, the Lactobacillus plantarum used in step (1) is selected from Lactobacillus plantarum NRRL B-14768.
Preferably, in the step (2), the fermented bacteria liquid is centrifuged for 15-20min at the rotation speed of 4000-.
Preferably, the bacterial cells concentrated in step (3) are suspended in sterile water to ensure that the concentration of the bacterial cells is kept at 1010CFU/mL, adding 0.6% of Arabic gum, 3.0% of maltodextrin, 2.0% of whey protein and 6% of trehalose as protective agents according to the mass ratio of thalli, pre-freezing for 3-4h at-80 ℃, and carrying out vacuum freeze drying to obtain the microbial inoculum. In the best mode of operation of the invention, the inoculum requires low temperature vacuum storage.
In a third aspect, the invention provides kiwi fruit juice which is prepared by adding the lactobacillus plantarum microbial inoculum for kiwi fruit fermentation into kiwi fruit serving as a raw material.
In a fourth aspect, the present invention provides a method for preparing kiwi fruit juice, said method comprising the steps of:
(1) preparing kiwi fruit into kiwi fruit juice;
(2) adding the lactobacillus plantarum microbial inoculum into kiwi fruit juice according to the addition amount of 0.2-0.3g/kg, and fermenting at 37 ℃ for 28-48h to prepare kiwi fruit juice.
Preferably, the hardness of the kiwi fruits in the step (1) is 3N-5N.
The preparation method of the kiwi fruit juice comprises the following steps: cleaning, selecting, peeling and slicing kiwi fruits, freezing and unfreezing, crushing, squeezing, centrifuging and sterilizing the unfrozen sliced kiwi fruits after central ice crystals are melted to obtain kiwi fruit juice. Wherein the freezing and thawing are specifically freezing in a-10 ℃ freezer for 6h, then transferring to a-80 ℃ freezer for freezing for 12h, and thawing in a 30 ℃ constant temperature incubator after freezing. And the sterilization is to heat the centrifuged juice to 72 ℃ and preserve the temperature for 3min, and put the juice into an ice water bath or a cold storage room to rapidly cool the juice to 10 ℃ or below within 2 h.
Preferably, the initial colony number in the fruit juice is kept at 10 after the lactobacillus plantarum microbial inoculum is added in the step (2)5CFU/mL。
In a fifth aspect, the invention provides application of Lactobacillus plantarum NRRL B-14768 in preparation of kiwi fruit juice.
According to the invention, the 4 kinds of Lactobacillus plantarum NRRL B-14768, Lactobacillus mesenteroides ATCC8293, Lactobacillus lactis JCM 8130 and Lactobacillus paracasei JCM 8130 are compared to influence on a kiwi fruit fermented product, and the 4 kinds of Lactobacillus plantarum all can improve the anti-oxidation activity of the fruit juice to different degrees. However, the inventor unexpectedly finds that the Lactobacillus plantarum NRRL B-14768 is most suitable for fermenting kiwi fruit juice and has a good application prospect.
The Lactobacillus plantarum NRRL B-14768 used in the invention can be purchased through a commercial route or can be screened in a laboratory. In the most preferred embodiment of the invention, the Lactobacillus plantarum NRRL B-14768 was isolated from a conventional fermentation pickle jar and identified as the species by the 16S rRNA sequence.
The lactobacillus plantarum microbial inoculum provided by the invention can effectively preserve effective components such as polyphenol and the like, keeps the content of vitamin C in the fruit juice relatively stable, and the content of the vitamin C in the fruit juice is more than 80% of that of the original fruit juice after the fermentation is finished, while the content of the vitamin C in the non-inoculated fruit juice is lower than 50% of that of the original fruit juice. In addition, the lactobacillus plantarum microbial inoculum can remarkably increase the content of decanal, nonanal, octanal, E-2-heptenal, benzaldehyde, furfural, 2-heptanone, 2-hexanone, 2-pentanone, acetoin, acetone, propyl hexanoate, amyl acetate, ethyl propionate, methyl hexanoate and other substances, and the lactobacillus plantarum microbial inoculum can effectively improve the flavor of kiwi fruits.
The kiwi fruit juice prepared by the method provided by the invention meets the national standard of QB/T5323-2018 phytofermentans, solves the problems that the naturally fermented kiwi fruit juice has too high ethanol content, too low organic acid and lactic acid content and does not meet the enzyme standard, and simultaneously has the advantages of good quality, safe and controllable fermentation process, stable product quality and the like compared with the naturally fermented juice.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
FIG. 1 shows the effect of different Lactobacillus plantarum fermentations on the antioxidant activity of kiwi fruit juice;
FIG. 2 the effect of different Lactobacillus plantarum fermentations on the flavone content of kiwi fruit juice;
FIG. 3 the effect of different Lactobacillus plantarum fermentations on the polyphenol content of kiwi fruit juice
FIG. 4 the effect of different Lactobacillus plantarum fermentations on vitamin C content in kiwi fruit juice;
FIG. 5 shows the flavor fingerprint of kiwi fruit juice obtained by Lactobacillus plantarum fermentation;
FIG. 6 analysis of volatile flavor substances PCA of kiwi fruit juice obtained by Lactobacillus plantarum fermentation.
In the figure, a, b, c and d represent the significance difference levels respectively, and the non-labeled representation in the figure shows no significance difference.
Detailed Description
In order that those skilled in the art will better understand the technical solutions of the present invention, the present invention will be further described in detail with reference to the following embodiments.
EXAMPLE 1 preparation of Lactobacillus plantarum microbial inoculum
S1: inoculating a Lactobacillus plantarum strain in a basal medium, and culturing for 12 hours at the temperature of 30 ℃ to obtain fermented bacteria liquid, wherein the Lactobacillus plantarum strain is Lactobacillus plantarum NRRL B-14768, and the preparation method of the basal medium comprises the following steps: adding 6g of whey powder, 18g of peptone, 10g of calcium carbonate, 50g of tomato juice, 20g of glucose, 10g of beef extract, 5g of yeast powder, 0.5g of magnesium sulfate, 2g of sodium acetate and 2g of dipotassium phosphate into 1L of water, uniformly mixing, adjusting the pH value to 6.5-6.7, and sterilizing at 121 ℃ for 20 min;
s2: centrifuging the fermented bacteria liquid at the temperature of 4 ℃ and the rotating speed of 4000rpm for 15min, and removing supernatant to obtain concentrated bacteria, wherein the viable bacteria yield is 91.3% -96.2%;
s3: adding 0.6% of Arabic gum, 3.0% of maltodextrin, 2.0% of whey protein and 6% of trehalose as protective agents according to the mass ratio of the concentrated thalli to prepare a bacterial suspension, pre-freezing the bacterial suspension at the temperature of minus 80 ℃ for 4 hours, and freeze-drying the bacterial suspension in a vacuum freeze-drying machine for 12 hours to prepare a microbial inoculum;
s4: the microbial inoculum is preserved in vacuum at 4 ℃ for later use, and is sampled and detected for 60 days, and the viable count is 5.8-8.3 multiplied by 1010CFU/g proved to be effective.
Example 2 preparation of Lactobacillus plantarum microbial inoculum
The preparation method and raw materials are the same as those in example 1, except that Lactobacillus plantarum is replaced by Leuconostoc mesenteroides ATCC 8293.
Example 3 preparation of Lactobacillus plantarum microbial inoculum
The preparation method and raw materials are the same as example 1, except that lactobacillus plantarum is replaced by Lactococcus lactis JCM 8130.
Example 4 preparation of Lactobacillus plantarum microbial inoculum
The preparation method and raw materials are the same as example 1, except that Lactobacillus plantarum is replaced by Lactobacillus paracasei JCM 8130.
Example 5 preparation of Kiwi fruit juice
S1: cleaning kiwi fruits with hardness of 3N-5N, peeling, slicing, freezing at-10 deg.C for 6 hr, freezing at-80 deg.C for 12 hr, thawing in 30 deg.C constant temperature incubator until central ice crystal is melted;
s2: placing the thawed kiwi fruit slices in a pulping machine, crushing for 30s, filtering with four layers of gauze to obtain juice, heating to 72 ℃, keeping the temperature for 15min, sterilizing, and rapidly cooling to 10 ℃ or below within 2h in an ice water bath/cold storage warehouse to obtain kiwi fruit juice;
s3: the microbial inoculum prepared in example 1 is added into the kiwi fruit juice according to the addition amount of 0.2g/kg, and the kiwi fruit juice is obtained by fermenting at 37 ℃ for 28 h.
Example 6 preparation of Kiwi fruit juice
The preparation method and raw materials are the same as those in example 5, except that the microbial inoculum prepared in example 2 is added in step S3.
Example 7 preparation of Kiwi fruit juice
The preparation method and the raw materials are the same as those of example 5, except that the microbial inoculum prepared in example 3 is added in step S3.
Example 8 preparation of Kiwi fruit juice
The preparation method and the raw materials are the same as those of example 5, except that the microbial inoculum prepared in example 4 is added in step S3.
Effect example 1 Effect of different Lactobacillus plantarum fermentations on the antioxidant Activity of Kiwi fruit juice
Purpose of the experiment: the antioxidant activity detection of ABTS (2, 2' -azino-bis- (3-ethylbenzodihydropyrazoline-6-sulfonic acid)) and DPPH (1, 1-diphenyl-2-trinitrophenylhydrazine) is carried out on the kiwi fruit juice prepared by the invention.
Experimental groups: kiwi fruit juices obtained in examples 5-8, juices that were not inoculated with any lactobacillus plantarum fermentation after sterilization, juices before fermentation after sterilization.
The experimental results are as follows: as shown in figure 1, compared with the fruit juice before sterilization, the fruit juice before fermentation after sterilization has improved antioxidant activity, but the fruit juice which is not inoculated with any lactobacillus plantarum after sterilization is placed at 37 ℃ for 28 hours, so that the antioxidant activity of the fruit juice is remarkably reduced (P < 0.05). The four kinds of fruit juice obtained by lactobacillus plantarum fermentation can improve the antioxidant activity of the fruit juice to different degrees, wherein the antioxidant activity of the fruit juice prepared in example 5, example 6 and example 7 is improved most obviously, is obviously higher than that of other groups (P <0.05), and the antioxidant activity of the fruit juice prepared in example 5 is most obviously improved in example 5. From the research results, the lactobacillus plantarum microbial inoculum added in the example 5 is more suitable for fermenting kiwi fruit juice, can obviously improve the antioxidant activity of the juice, and has better application prospect.
Effect example 2 Effect of different Lactobacillus plantarum fermentations on the Retention of active ingredients in Kiwi fruit juice
Purpose of the experiment: the contents of flavone, polyphenol and vitamin C in the kiwi fruit juice prepared by the invention are detected.
Experimental groups: kiwi fruit juices obtained in examples 5-8, juices not fermented by any lactobacillus plantarum after sterilization.
The experimental results are as follows: as shown in FIG. 2, the flavone content in the fruit juice obtained in examples 5-8 is not significantly different from that in the fruit juice fermented without any Lactobacillus plantarum, which indicates that the flavone content in the fruit juice is not greatly influenced by the fermentation of kiwi fruit juice by inoculating Lactobacillus plantarum. As shown in figure 3, the polyphenol content in the fruit juice not fermented by any Lactobacillus plantarum is 1.52mg/L, the polyphenol content in the fruit juice obtained in example 5 reaches 1.7mg/g, and the polyphenol content in the fruit juice obtained in examples 6 to 8 is 1.67mg/g, 1.65mg/g and 1.68mg/g respectively, which indicates that the polyphenol content in the fruit juice inoculated with the Lactobacillus plantarum microbial inoculum is significantly higher than that in the fruit juice not inoculated with the Lactobacillus plantarum, and the polyphenol content in the Lactobacillus plantarum inoculated with Lactobacillus plantarum NRRL B-14768 is the highest.
As can be seen from FIG. 4, the Vc content in the fruit juice obtained in example 5 is 265mg/100mL, which is significantly higher than that in the fruit juice fermented without any Lactobacillus plantarum (the Vc content is 65mg/100mL), and the Vc contents in the fruit juices prepared in examples 6 to 8 are 199mg/100mL, 243mg/100mL and 234mg/100mL, respectively. The fact that the Lactobacillus plantarum is inoculated for fermentation can effectively reduce loss of an important nutrient substance Vc in the kiwi fruits, and the effect of the Lactobacillus plantarum NRRL B-14768 added in the example 5 on Vc retention of kiwi fruit juice is the most excellent.
Effect example 3 Effect of different Lactobacillus plantarum fermentations on Kiwi fruit juice quality
Purpose of the experiment: the quality of the kiwi fruit juice prepared by the invention is detected.
Experimental groups: the kiwi fruit juices obtained in examples 5-8, after sterilization, were not inoculated with any lactobacillus plantarum naturally fermented juices.
The experimental results are as follows: as shown in table 1.
TABLE 1 comparison of the quality of Lactobacillus plantarum fermented juice with that of enzymes produced by the enterprises
Figure BDA0002758418700000081
As can be seen from the data in table 1, the fruit juices obtained in examples 5 to 8 all meet the standards of national standard QB/T5323-2018 plant enzymes, solve the problems of too high ethanol content, too low organic acid content and too low lactic acid content in the naturally fermented kiwi fruit juice, and have the advantages of good quality, safe and controllable fermentation process, stable product quality and the like compared with the naturally fermented fruit juice.
Effect example 4 effect of lactobacillus plantarum fermentation on kiwi fruit juice flavor
Purpose of the experiment: the flavor of the kiwi fruit juice prepared by the invention is detected.
Experimental groups: kiwi fruit juice obtained in example 5, juice before fermentation after sterilization, and juice without any lactobacillus plantarum after sterilization.
The experimental results are as follows: qualitative analysis is carried out on volatile components of the three samples according to the retention time of the volatile components GC and the ion migration time, 56 chemical components of volatile substances are detected from the three samples in total and are divided into aldehyde, ester, alcohol, ketone, acid and sulfur-containing compounds mainly through a built-in NIST 2014 gas-phase retention index database and a built-in two-dimensional qualitative compound of an IMS migration time database.
As shown in FIG. 5, the main volatile substances in the fruit juice before fermentation after sterilization include ethyl acetate, (E) -2-hexenol-D, 1, 8-cineole-M, hexanal, 1, 8-cineole-D, 2, 3-pentanedione, ethyl butyrate, propionaldehyde, (E) -2-hexenol-M, 3-methylbutyraldehyde, ethanol, furfural and unknown substance 4.
The main volatile substances of the fruit juice fermented without lactobacillus plantarum comprise ethyl acetate, furfural-D, ethanol, propionaldehyde, unknown 2, unknown 4, propyl acetate, 3-methylbutyraldehyde, 1, 8-cineole M, 3-methylbutyl acetate, 1, 8-cineole D and (E) -2-hexenol-D.
The fermented fruit juice obtained in example 5 includes ethyl acetate, 1, 8-cineole-M, (E) -2-hexenol-M, propionaldehyde, 1, 8-cineole-D, 2-heptanone, furfural-D, hexanal, ethanol, furfural-M, 3-methylbutyraldehyde, 3-methylbutyl acetate, (E) -2-hexenol-M, 1-hexanol, 2-heptanone-M, and unknown 2, and the main volatile substances, but the variety of the fermented fruit juice obtained in example 5 is the most abundant.
Comparing the changes in the contents of the above-mentioned main substances, it was found that the fermented juice obtained in example 5 can maintain the stability of flavor substances such as 1, 8-cineole-M, 1, 8-cineole-D, ethyl acetate, ethanol, and 3-methylbutanal which have a positive influence on the original juice, reduce the loss of (E) -2-hexenol-D, (E) -2-hexenol-M, and the like, and suppress the production of substances such as ethanol, furfural, and the like which have an adverse influence on the flavor of the juice. 1, 8-cineole has camphor smell and cool herbal medicine smell, ethyl acetate has ether smell and wine smell, 3-methylbutyraldehyde has apple smell, 2-hexenol has strong green fragrance, and the substances can be used for food spice and have positive effect on improving food flavor. Furfural is listed as a category 3 carcinogen by the carcinogen list of the cancer research institution of the world health organization, and is mainly applied to non-food industries such as synthetic plastics, medicines, pesticides and the like. Meanwhile, the QB/T5323 and 2018 plant enzyme have strict requirements on the content of ethanol which is less than or equal to 0.5g/100 g. It can be seen that lactobacillus plantarum fermentation is effective in maintaining the original good flavor of fruit juice and reducing the production of harmful or noxious substances.
The fingerprint spectrums of the flavor substances of different samples are obtained according to the HS-GC-IMS, and the differences of the profiles of the three volatile flavor substances and the changes of part of high-content substances can be simply and visually seen. However, because the change of each substance brings certain influence on the difference of the samples to different degrees, in order to comprehensively analyze the influence of lactobacillus plantarum fermentation on the flavor of kiwi fruit juice, the Origin 19.0pro is adopted to carry out PCA analysis on the substance compositions of different samples, and because the level difference of different substance variables is large, PCA analysis is carried out on the basis of a correlation coefficient matrix, and the result is shown in FIG. 6 and Table 2.
TABLE 2 PC1 and PC2 Primary correlation factor load matrices
Figure BDA0002758418700000101
Figure BDA0002758418700000111
Note: table 2 lists mainly the highly related substances PC1 and PC 2.
From the above, the contribution rates of PC1 and PC2 were 51.4% and 38.3%, respectively, and the cumulative contribution rate was 89.7%. Therefore, PC1 and PC2 can preferably represent the main information of all substances. According to the distribution of several samples, the flavor substances of the samples are obviously different, the fruit juice fermented without lactobacillus plantarum is distributed on the negative half axis of PC1, and the fruit juice fermented without lactobacillus plantarum and the fermented fruit juice obtained in example 5 are distributed on the positive half axis of PC1 after sterilization, which shows that the flavor of the fruit juice fermented without lactobacillus plantarum is greatly changed, and the flavor of the fruit juice fermented with lactobacillus plantarum is close to the flavor of the original fruit juice before fermentation. In contrast, lactobacillus plantarum fermentation, in which many substances positively contributing to flavor are significantly reduced and substances adversely affecting flavor are significantly increased in fruit juice fermented without lactobacillus plantarum fermentation, suppresses the production of undesirable flavor components in fruit juice while producing many positively contributing flavor substances.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention.

Claims (10)

1. A Lactobacillus plantarum microbial inoculum for kiwi fermentation comprises Lactobacillus plantarum selected from one or a combination of more than two of Lactobacillus plantarum NRRL B-14768, Leuconostoc mesenteroides ATCC8293, Lactobacillus lactis JCM 8130 and Lactobacillus paracasei JCM 8130.
2. The Lactobacillus plantarum microbial inoculum according to claim 1, wherein Lactobacillus plantarum NRRL B-14768 is contained in the Lactobacillus plantarum microbial inoculum, and the number of viable bacteria in the microbial inoculum is 3.0-6.8 x 1011CFU/g。
3. A method of preparing a lactobacillus plantarum microbial inoculum for kiwi fermentation according to any one of claims 1-2, comprising the steps of:
(1) inoculating a Lactobacillus plantarum strain selected from one or a combination of two or more of Lactobacillus plantarum NRRL B-14768, Leuconostoc mesenteroides ATCC8293, Lactobacillus lactis JCM 8130 and Lactobacillus paracasei JCM 8130 in a basal medium;
(2) fermenting and culturing at 30-32 deg.C for 12-16h, and concentrating the zymocyte liquid;
(3) adding a protective agent into the concentrated thalli, and freeze-drying to obtain the microbial inoculum.
4. The method according to claim 3, wherein the Lactobacillus plantarum used in step (1) is selected from Lactobacillus plantarum NRRL B-14768.
5. The method according to claim 3, wherein in the step (2), the fermented bacteria solution is centrifuged at 4000-; suspending the thallus concentrated in the step (3) by using sterile water to ensure that the concentration of the thallus is kept at 1010CFU/mL, adding 0.6% of Arabic gum, 3.0% of maltodextrin, 2.0% of whey protein and 6% of trehalose as protective agents according to the mass ratio of thalli, pre-freezing for 3-4h at-80 ℃, and carrying out vacuum freeze drying to obtain the microbial inoculum.
6. A kiwi fruit juice is prepared by taking kiwi fruits as a raw material and adding the lactobacillus plantarum microbial inoculum for kiwi fermentation prepared by the method of any one of claims 3-5 for fermentation.
7. A process for preparing kiwi fruit juice according to claim 6, comprising the steps of:
(1) preparing kiwi fruit into kiwi fruit juice;
(2) adding the lactobacillus plantarum microbial inoculum into kiwi fruit juice according to the addition amount of 0.2-0.3g/kg, and fermenting at 37 ℃ for 28-48h to prepare kiwi fruit juice.
8. The method of claim 7, wherein the kiwi juice is prepared by: cleaning, selecting, peeling and slicing kiwi fruits, freezing and unfreezing, crushing, squeezing, centrifuging and sterilizing the unfrozen sliced kiwi fruits after central ice crystals are melted to obtain kiwi fruit juice.
9. The method according to claim 7, wherein the initial colony count in the fruit juice is maintained at 10 after the Lactobacillus plantarum microbial inoculum is added in step (2)5CFU/mL。
10. Application of Lactobacillus plantarum NRRL B-14768 in preparation of kiwi fruit juice is provided.
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