张 琦，黄海东，谢国芳，张明生^*

（贵州大学生命科学学院/山地植物资源保护与种质创新教育部重点实验室，贵州贵阳 550025）

摘要：以假酸浆（Nicandra physaloides（L.）Gaertn.）籽胶质为原料，牛奶和蔗糖为辅料，通过乳酸菌发酵制作发酵型果冻。应用单因素实验与Box-Behnken响应面法联用，从料液比、牛奶与蔗糖添加量、发酵温度、发酵时间等因素水平上优化乳酸菌发酵假酸浆果冻的制作工艺。结果表明在工艺参数：料液比1:18 g/mL、蔗糖添加量7%、牛奶添加量5%、发酵温度38 ℃时果冻品质最佳。以此工艺参数制作的假酸浆果冻所含活性物质总黄酮与总多酚含量分别是市售乳酸菌果冻的1.13和1.24倍，且DPPH·和ABTS⁺·清除率分别是市售乳酸菌果冻的1.80和2.42倍，大肠杆菌、霉菌、酵母菌均符合国家标准要求。

关键词：假酸浆果冻；乳酸菌发酵；制作工艺；理化指标

中图分类号：Q815   文献标识码：A   文章编号：1674-506X（2023）04-0028-0010

Box-Behnken Response Surface Methodology to Optimize the Production Process of Nicandra physaloides Jelly Fermented by Lactic Acid Bacteria

ZHANG Qi，HUANG Haidong，XIE Guofang，ZHANG Mingsheng^*

（Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region（Ministry of Education）, School of Life Sciences, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：The seed gum of Nicandra physaloides (L.) Gaertn. was used as raw material, milk and sucrose as auxiliary materials, and fermented jelly was prepared by lactic acid bacteria. The single factor experiment and Box- Behnken response surface method were used to optimize the production process of lactic acid bacteria fermentation N. Physaloides jelly from the aspects of solid-liquid ratio, milk and sucrose content, fermentation temperature and fermentation time. The results showed that the quality of N. Physaloides jelly was the best when the process parameters were: solid- liquid ratio 1∶18 g/mL, sucrose content 7%, milk content 5% and fermentation temperature 38 ℃. The content of total flavonoids and total polyphenols in the N. physaloides jelly prepared by this process parameter is 1.13 and 1.24 times of that of the commercially available lactic acid bacteria jelly, and the clearance rate of DPPH· and ABTS⁺· is 1.80 and 2.42 times of that of the commercially available lactic acid bacteria jelly, respectively. E. coli, mold and yeast all meet the requirements of the national standard.

Keywords：Nicandra Physaloides jelly; lactic acid bacteria fermentation; producing technology; phychemical indexes

doi：10.3969/j.issn.1674-506X.2023.04-005

收稿日期：2023-07-16

基金项目：贵州省科技计划重大专项课题（黔科合平台人才［2017］5411-06）；国家喀斯特石漠化防治工程技术研究中心建设项目（2012FU125X13）；贵州省中药材现代产业技术体系建设项目（GZCYTX-02）

作者简介：张琦（1997-），女，硕士。研究方向：发酵工程。

*通信作者：张明生（1963-），男，博士，教授，博士生导师。研究方向：植物生理化学与分子生物学研究。

引用格式：张琦,黄海东,谢国芳,等.Box-Behnken响应面法优化乳酸菌发酵假酸浆果冻的制作工艺[J].食品与发酵科技,2023,59(4):28-36,70.