猕猴桃汁乳酸发酵工艺研究

Study on the Fermentation Technology of Chinese Kiwi Fruit Juice with Lactic Acid Bacteria

以猕猴桃汁为主要原料,采用驯化的保加利亚乳杆菌和嗜热链球菌按1∶1(体积比)的比例进行乳酸发酵,通过单因素试验和正交试验,得到最佳工艺参数:果汁浓度25%,接种量4%,发酵温度39℃,发酵时间8h。

The Lactobacillius Bulgaricus and Streptoccus Thermophilus （the ratio is 1 ∶1）has been used to ferment the Chinese kiwi fruit juice.The fermentation factors were optimized and the most suitable juice content,inoculum size,fermentation temperature and time were 25 %,4 %,39 ℃,8 h.