Ran Junjian, Tang Yuhan, Mao Weize, Meng Xia, Jiao Lingxia, Li Yongchao, Zhao Ruixiang, Zhou Haoyu
School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China.
School of Food Engineering, Xinxiang Institute of Engineering, Xinxiang, China.
Front Microbiol. 2024 Apr 2;15:1364448. doi: 10.3389/fmicb.2024.1364448. eCollection 2024.
The aim of the research was to obtain a high healthcare honeysuckle beverage with strong antioxidant activity. Honeysuckle () was used as the raw material in this experiment. The effects of fermentation temperature, fermentation time, lactic acid bacteria inoculation amount, and sugar addition amount on the sensory quality of honeysuckle beverage were investigated by single factor test and orthogonal test, and the best process was obtained. The physicochemical indexes and antioxidant activity of honeysuckle beverages fermented with lactic acid bacteria were studied. The results showed that the fermentation temperature of the beverage was 37 °C, the fermentation time was 24 h, the inoculation amount of and mixed starter (1:1) was 3%, and 8% white granulated sugar was added. The highest sensory score was 87.30 ± 0.17, which was the optimal process. The honeysuckle liquid mixed inoculation with and was fermented for 24 h. The number of viable bacteria reached 9.84 ± 0.02 lg cfu/mL, the pH value was 3.10 ± 0.01, and the total polyphenol content was 7.53 ± 0.03 mg GAE/g. The number of lactic acid bacteria, pH, total polyphenol content, and free radical scavenging rate were significantly increased ( < 0.05) compared with the non-inoculated and single-inoculated lactic acid bacteria. To sum up, it was concluded that a better quality beverage could be obtained by fermenting a solution of honeysuckle with and mixed fermentation agent, providing a new approach and new ideas for the development of deep processing and fermented beverages using honeysuckle.
本研究的目的是获得具有强抗氧化活性的高品质保健金银花饮料。本实验以金银花（）为原料。通过单因素试验和正交试验研究了发酵温度、发酵时间、乳酸菌接种量和白砂糖添加量对金银花饮料感官品质的影响，并得出了最佳工艺。研究了乳酸菌发酵金银花饮料的理化指标和抗氧化活性。结果表明，饮料的发酵温度为37℃，发酵时间为24h，嗜热链球菌和保加利亚乳杆菌混合发酵剂（1:1）的接种量为3%，添加8%的白砂糖。最高感官评分为87.30±0.17，此为最佳工艺。嗜热链球菌和保加利亚乳杆菌混合接种的金银花液发酵24h。活菌数达到9.84±0.02lg cfu/mL，pH值为3.10±0.01，总多酚含量为7.53±0.03mg GAE/g。与未接种和单一接种乳酸菌相比，乳酸菌数量、pH值、总多酚含量和自由基清除率均显著增加（<0.05）。综上所述，得出结论：用嗜热链球菌和保加利亚乳杆菌混合发酵剂发酵金银花溶液可获得品质更好的饮料，为金银花深加工和发酵饮料的开发提供了新途径和新思路。
