乳酸菌发酵苹果汁工艺研究

Study on the technology of apple juice fermented by lactic acid bacteria

以红富士苹果为主要原料,在单因素试验的基础上应用响应面进行乳酸菌发酵苹果汁工艺优化研究.利用嗜酸乳杆菌、嗜热链球菌、植物乳杆菌、鼠李糖乳杆菌按1∶1∶1∶1混合发酵苹果汁.结果表明:蔗糖添加质量分数为3%,苹果汁添加质量分数为30%,发酵温度为35℃,发酵剂接种质量分数为2%,发酵时间为35 h时,获得产品品质较好.其中感官评定为82.44分,活菌数为6.64×10^(8) CFU/mL.发酵后产品糖度和酸度均增加,此种发酵方式能够为乳酸菌发酵果汁饮品提供理论依据,为果蔬汁的发酵提供实际的使用价值.

In this paper,the Red Fuji Apple was used as the main raw material,and response surface methodology was used to optimize the fermentation process of apple juice by lactic acid bacteria on the basis of single factor experiment.Apple juice was fermented by lactobacillus acidophilus,lactobacillus streptococcus thermophilus,lactobacillus plantarum and lactobacillus rhamnosus in 1∶1∶1∶1 mixture.The results showed that the following conditions were required for a good quality of the product:A sucrose addition of 3%,an apple juice addition of 30%;a fermentation temperature of 35℃;a yeast inoculation quantity of 2%;a fermentation time of 35 hours.The sensory evaluation score was 82.44,and the viable count was 6.64×10^(8) CFU/mL.The results showed that the sugar and acidity of the fermented products increased,and the fermentation method was feasible.It can provide theoretical basis for lactic acid bacteria fermentation of fruit juice drinks,and provide practical use value with vegetable and fruit juice fermentation.