陈一萌，张 莉，刘 禹，高礼红，毛鹏煜，尹翔东

（四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：本研究以杧果浆和杧果丁为主料，辅以白砂糖，选用益生菌（动物双歧杆菌Bb-12）进行发酵，并结合真空冷冻干燥技术，研制益生菌杧果冻干品。通过单因素试验分析益生菌添加量、发酵时间、杧果浆与杧果丁质量比、白砂糖添加量4个因素对产品感官和乳酸菌数量的影响。在单因素试验基础上，利用四因素三水平的正交试验确定出最优的工艺条件：益生菌添加量0.25%，发酵时间30 h，杧果浆：杧果丁2∶1 g/g，白砂糖添加量8%，在此条件下得到的益生菌杧果冻干品色泽均匀、口感细腻酥脆，酸甜适宜，感官评分最高。本研究为杧果高值化加工和新产品开发提供理论依据。

关键词：杧果；益生菌；发酵；真空冷冻干燥

中图分类号：TS255.42      文献标识码：A      文章编号：1674-506X（2023）03-0065-0006

Optimization of Preparation Process of Probiotics Mango Freeze-dried Products

CHEN Yimeng,ZHANG Li,LIU Yu,GAO Lihong,MAO Pengyu,YIN Xiangdong

(Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130,China）

Abstract：Using mango pulp and mango diced as the main materials,supplemented with white sugar, probiotics (Bifidobacteria Bb-12) were selected for fermentation, a probiotics fermented mango freeze-dried products by vacuum freeze-drying technology was developed and produced. The single factor test was conducted to analyze the effects of four factors on the sensory and number of Lactobacillus of products, including the addition of probiotic, fermentation time, the weight ratio of mango pulp to mango diced, and the addition of white granulated sugar. On the basis of single factor test, the optimal process conditions were determined by orthogonal test with four factors and three levels as follows: the addition of probiotics was 0.25%, the fermentation time was 30 h, the weight ratio of mango pulp to mango diced was 2:1 g/g, the addition of sugar was 8%. Under this condition obtained probiotics fermented mango freeze-dried products had uniform color, delicate and crisp taste, sweet and sour suitable and the highest sensory score. This study provides a theoreticalbasis for high-value processing and new product development of mango.

Keywords： mango; probiotics; fermentation; vacuum freeze drying

doi： 10.3969/j.issn.1674-506X.2023.03-011

收稿日期：2022-12-12

基金项目：国家重点研发计划“特色水果贮藏保鲜及高值化加工技术研究与示范”（2021YFD1600804）

作者简介：陈一萌（1995-），女，硕士，助理工程师。研究方向：果蔬加工与贮藏。

引用格式:陈一萌,张莉,刘禹,等.益生菌杧果冻干品制备工艺优化研究[J].食品与发酵科技,2023,59(3):65-70.