苹果富含多种营养成分,具有抗氧化、抗炎等健康益处,为实现苹果的高值化利用,本文开发出一种新型益生菌果酱产品:该产品以苹果为主要原料,添加海藻酸钠包埋及植物乳植杆菌LIP-1为主要原料,通过单因素试验和正交试验的优化设计,结合感官评定,确定了活菌爆爆珠轻甜果酱的最佳工艺条件。研究结果显示,黄元帅苹果与花牛苹果的最佳配比为1:1,总糖含量应控制在30%,白砂糖与木糖醇的最佳添加比例为5:1,柠檬酸的添加量为0.5%。高活菌数益生菌爆爆珠的最佳制备条件为海藻酸钠浓度4%、氯化钙浓度3%,爆爆珠在果酱中的添加量为15 g/100g。这些优化条件为提升果酱的感官品质和营养价值提供了重要依据。Apples are rich in various nutrients and offer health benefits such as antioxidant and anti-inflammatory properties. To achieve high-value utilization of apples, this study developed a novel probiotic jam product. The product primarily uses apples as the main ingredient, with sodium alginate encapsulation and Lactobacillus plantarum LIP-1 as key components. Through single-factor and orthogonal experimental designs, combined with sensory evaluation, the optimal process conditions for the production of probiotic explosive beads jam with a mildly sweet flavor were determined. The results indicate that the best ratio of Huangyuanshuai apple to Huaniu apple is 1:1. The total sugar content should be controlled at 30%, and the optimal ratio of white sugar to xylitol is 5:1, with the addition of citric acid at 0.5%. The best preparation conditions for high viable probiotic beads are a sodium alginate concentration of 4% and a calcium chloride concentration of 3%, with an optimal addition level of 15 g/100g of probiotic beads in the jam. These optimized conditions provide an important foundation for improving the sensory quality and nutritional value of the jam.
为了研究在培养基中添加微量生长因子对菌株冷冻干燥存活率的影响,该研究以植物乳植杆菌LIP-1(Lactiplantibacillus plantarum LIP-1)为研究对象,探究培养基中添加尿嘧啶对菌株冷冻干燥存活率的影响及其作用机制。结果表明与未添加尿嘧啶的空白对照组相比,在培养基中添加0.05 g/L尿嘧啶能够显著提高植物乳植杆菌LIP-1的活菌数与冻干存活率(P<0.05)。对其作用机制进行探究,发现尿嘧啶的加入能够促使菌株合成更多的尿苷二磷酸(P<0.05),从而使肽聚糖含量显著增加(P<0.05),进而提高细胞壁的稳定性;同时尿嘧啶的加入抑制了乳清酸向尿苷二磷酸的转化,使胞内的乳清酸含量显著升高(P<0.05),菌株利用乳清酸的抗氧化能力减轻了活性氧对细胞膜不饱和脂肪酸的氧化程度,进而减少了细胞膜的损伤程度。结果表明植物乳植杆菌LIP-1通过代谢尿嘧啶减轻了细胞壁与细胞膜受到的冻干损伤,提高了菌株的冻干存活率。研究结果为提高菌株冷冻干燥存活率提供了新的方法和思路。
