益生菌发酵葡萄汁饮料工艺研究

以巨峰葡萄为原料，进行益生菌发酵葡萄汁工艺研究。以嗜酸乳杆菌（Lactobacillus acidophilus）L2-16为发酵菌种，活细胞数和感官品质为评价指标，通过单因素试验及正交试验优化发酵工艺条件。结果表明，初始pH值、接种量、发酵温度和发酵时间对嗜酸乳杆菌活菌数和感官品质影响显著，益生菌发酵葡萄汁的最佳工艺条件为初始pH值4.5，接种量2.5%，发酵温度32 ℃，发酵时间26 h。在此优化条件下，发酵葡萄汁饮料活菌数对数值为8.87，感官评分为88.3分，酸度为90.1 °T，可溶性固形物含量17.2%。

Fermentation technology of grape juice beverage by probiotics

Using Kyoho grape as raw material, the fermentation process of grape juice by probiotics was researched. Using Lactobacillus acidophilus L2-16 as fermentation strain, and viable cell number and sensory quality as evaluation indexes, the fermentation conditions were optimized by single factor tests and orthogonal tests. The results showed that the effects of initial pH, inoculum, fermentation temperature and time on the viable L. acidophilus number and sensory quality were significant. The optimal technological conditions for the fermentation of grape juice by probiotics were obtained as follows: initial pH value 4.5, inoculum 2.5%, fermentation temperature 32 ℃ and time 26 h. Under the optimal conditions, the logarithmic value of the viable cell number of the fermented grape juice beverage was 8.87, the sensory score was 88.3, the acidity was 90.1 °T, and the soluble solid content was 17.2%.