使用两种商业益生菌作为起点,从废弃的面包粉中进行发酵饮料的表征
Teresa Sigüenza-Andrés1, Javier Mateo2, José M Rodríguez-Nogales1
1Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
Foods (Basel, Switzerland)
|March 28, 2024
概括
这项研究开发了一种新的植物性发酵饮料,由废弃的面包粉制成. 与乳酸细菌和Bifidobacterium共同培养导致消费者喜欢的功能饮料,保质期为15天.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 食品废弃物的利用,特别是废弃的面包粉,对于可持续的食品系统至关重要.
- 开发具有益生菌性质的新型功能饮料,为健康带来好处,并减少对环境的影响.
研究的目的:
- 使用废弃的面包粉开发一种基于植物的发酵饮料.
- 分析这种新型功能产品的特性,包括微生物生长,有机酸和挥发性化合物.
- 评估不同微生物培养,酶处理和矩阵淡化对饮料质量的影响.
主要方法:
- 废弃的面包粉是使用单种 (Lactobacillus rhamnosus) 或联合种 (乳酸细菌和Bifidobacterium) 发酵的.
- 氨基溶解酶和矩阵脱盐被调查为额外的因素.
- 发酵和储存 (15天和21天) 被监测微生物生长和有机酸含量.
- 在最终产品中分析了近距离成分,胺黄油酸和挥发性化合物.
主要成果:
- 研究的变量显著影响有机酸概况和关键的气味贡献挥发性化合物.
- 面包饮料的预计保质期被确定为15天.
- 感官分析表明,消费者更喜欢使用共同培养生产的饮料.
结论:
- 从废弃的面包粉中可以成功地开发出一种可行的植物性发酵饮料.
- 与乳酸细菌和Bifidobacterium共同培养是一种有前途的策略,可以提高饮料质量和消费者接受度.
- 这种方法有助于减少食物浪费和创建功能性食品产品.
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