【作者】 吴琦；

【导师】 郑鸿雁；

【作者基本信息】 吉林农业大学 ， 食品加工与安全（专业学位）， 2019， 硕士

【摘要】 雪莲果(Smallanthus sonchifolius),属菊科(Asteraceae),是多年生草本植物根块。是产自南美洲安第斯山脉的一种纯天然食品,安第斯人称其为yacon。目前,雪莲果主要种植于我国贵州省、云南省、海南省、福建省等地。雪莲果属于热带高山水果,果树看起来像蓖麻,可生长到2.6-3.5m高。当雪莲果成熟的时候会在树枝顶端开3-5朵淡淡的黄花,雪莲果的外型与地瓜形状类似。雪莲果的食用部分是块茎,干物质中的主要成分是糖类,其中大部分是低聚果糖。本文以云南雪莲果为原料,通过护色、发酵等工艺,研制出具有调节血糖作用的功能性发酵饮品。本试验主要研究结论如下:1.雪莲果鲜果的各种营养成分中水分为85.6%,蛋白质含量为0.91%,脂肪含量为0.39%,比重为1.04,pH值为6.03,酒精度为0,低聚果糖的含量为31.59 mg/mL,经过本试验发酵研制后的雪莲果发酵饮品pH值为4.87,酒精度为0.2%,比重为1.1,低聚果糖含量为35.49 mg/mL。2.通过响应面模型试验对雪莲果的发酵工艺进行优化,最佳发酵工艺参数为发酵温度31℃,发酵时间32 h,接种量为4%。得到的雪莲果发酵饮品形态稳定无杂质、有淡淡的雪莲果清香味,色泽呈淡黄色、口感清爽、酸甜可口。3.雪莲果发酵饮品调节血糖功能试验:通过链脲佐菌素(STZ)诱导小鼠建立Ⅱ型糖尿病模型,以空腹血糖(FBG)、总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白(HDL-C)、低密度脂蛋白(LDL-C)为试验指标。实验结果表明雪莲果发酵饮品对II型糖尿病小鼠的FBG、TC、TG、LDL-C均有明显的降低效果(p<0.05或p<0.01),对HDL-C有显著的升高效果(p<0.05或p<0.01),说明雪莲果发酵饮品对II型糖尿病小鼠的血糖具有一定的调节作用。更多还原

【Abstract】 Yacon(Smallanthus sonchifolius),a kind of herbaceous perennid,which belongs to the composite family and sunflower.Its latin name is Smallanthus sonchifolius,a pure natural food from Andes,South America,also called yacon by Andeans.At present,it is planted in Yunnan,Fujian,Guizhou and Hainan provinces in China.The yacon is tropical alpine fruit and the fruit tree looks like geranium,which can grow 2.6-3.5m in height.There will be 3-5 pale yellow flowers at the top of the branch when the yacon is mature.The shape of the yacon is similar to pachyrhizus.The edible part of yacon is tuber,and the main component of limb is saccharides,mostly fructo-oligosaccharide.This paper takes the yacon as the raw material for developing fermentation drink of has the effect of regulating blood sugar care function through the process of color preservation and fermentation.The research conclusions of the experiment are as follows.1.The contents of basic nutritional ingredients of fresh yacon include moisture content 85.6%,fat content 0.91%,proportion 1.04,pH 6.03,alcohol content 0 and fructo-oligosaccharide content 31.59mg/mL while pH value of the yacon fermentation drink in the experiment is 4.87 with alcohol content 0.2%,proportion 1.1 and fructo-oligosaccharide content 35.49mg/mL.2.The fermentation process of yacon is optimized through response surface model test,hereby obtaining the parameters of best fermentation process,31℃fermentation temperature,32 h fermentation time and 4% inoculum concentration.the yacon fermentation drink food is stable in form with no impurities and has light yacon delicate fragrance with faint yellow color and refreshing taste,Sweet and sour.3.The experiment of Regulate blood sugar function of the yacon fermentation drink:Induction of type II diabetes by mice induced by streptozotocin(STZ)with fasting blood glucose(FBG),total cholesterol(TC),triglyceride(TG),high density lipoprotein(HDL-C),low density lipoprotein(LDL-C)is a test indicator.The results showed that yaconse fermented beverages had significant effects on FBG,TC,TG and LDL-C in type II diabetic mice(p<0.05 or p<0.01),and had significant effect on HDL-C(p<0.05 or p<0.01),indicating that yacon Fermented drinks have a certain regulatory effect on blood glucose in type II diabetic mice.更多还原