乳酸菌发酵复合果汁工艺研究

Study on the Technology of Lactic Acid Bacteria Fermentation of Compound Juice

以苹果、梨、橘子、菠萝为主要原料,利用嗜酸乳杆菌、鼠李糖乳杆菌进行复合发酵果汁的工艺研究,优化发酵工艺条件。选择接种量、发酵温度、发酵时间为单因素,复合发酵果汁综合感官评定得分为试验指标进行正交试验。结果表明:在单因素基础上确定苹果汁、梨汁、橘子汁、菠萝汁的添加比例为1∶1∶2∶3,两种乳酸菌比例1∶1,白砂糖的添加量为2%,正交试验优化出嗜酸乳杆菌、鼠李糖乳杆菌的接种量为3%,发酵温度37℃,发酵时间12 h作为复合发酵果汁工艺条件,可以得到呈橘黄色,状态均匀,酸甜适口的复合发酵果汁。本试验结果可为发酵果蔬汁的发展提供研究基础。

Apple, pear, orange and pineapple were as main raw materials in the experiment, Lactobacillus acidophilus and Lactobacillus rhamnosus were used to study the technology of compound fermentation of fruit juice and optimize the fermentation conditions. The inoculation amount, fermentation temperature and fermentation time were selected as the single factors, and the comprehensive sensory evaluation score of compound fermentation juice was used as the test index for orthogonal test. Results showed: On the basis of single factor, the added ratio of apple juice, pear juice, orange juice and pineapple juice was 1 ∶ 1 ∶ 2 ∶ 3, the ratio of two Lactobacilli was 1 ∶ 1, and the added amount of white granulated sugar was 2%, the inoculation amount of Lactobacillus acidophilus and Lactobacillus rhamnosus was optimized as 3%, the fermentation temperature was 37 ℃, and the fermentation time was 12 h by orthogonal test, The compound fermentation juice with orange color, uniform state, sweet and sour taste can be obtained. The results of this experiment could provide a research basis for the development of fermented fruit and vegetable juice.