软枣猕猴桃复合酵素饮料的发酵及抗氧化活性研究

Research on Fermentation Process of Actinidia arguta Complex Ferment Beverage and Its Antioxidant Activities

以软枣猕猴桃等为原料研制软枣猕猴桃复合酵素饮料,在单因素试验基础上以总酸含量为响应值,以发酵时间、发酵温度和乳酸菌-葡萄酒酵母复合发酵剂接种量为考察因素,通过Box-Behnken中心组合试验原理进行响应面分析。结果表明软枣猕猴桃复合发酵饮料的最佳发酵工艺条件为:发酵时间62 d、发酵温度30.6℃、复合发酵剂接种量2.2%,测得产品平均总酸含量为3.78 g/L;以感官评分为评价标准进行全因子试验,得出产品最佳调配工艺为:白砂糖添加量5%,柠檬酸添加量0.04%,以上工艺条件制备的产品色泽均一稳定,口感清爽且富含果香,感官评分为96.54分,发酵后的产品具有良好的自由基清除能力,微生物指标与理化指标符合相关国家标准。

The Actinidia arguta and other fruits are used as raw materials to develop the Actinidia arguta compound enzyme beverage.Based on the single-factor test,the total acid content was used as the response value,fermentation time,fermentation temperature and compound starters inoculum amount were used as the investigating factors,the Box-Behnken central combination test was choosen to optimize the fermentation process.The results showed that the optimal fermentation conditions for the Actinidia arguta compound fermented beverage were as follows:fermentation time was 62 d,fermentation temperature was 30.6℃,inoculation with lactic acid bacteria-wine yeast compound starter was 2.2%,and the average total acid content of the product was 3.78 g/L.The sensory score was used as the evaluation standard to carry out a full factor test.The best product formulation method was as follows:white sugar was 5%,citric acid was 0.04%,the product prepared under the above process conditions has uniform and stable color,refreshing taste,and rich in fruit.Fragrant,the average sensory score was 96.54.The fermented product has good free radical scavenging ability,physical,chemical and microbial indicators were all met the relevant national standards.