青钱柳-葛根复合发酵型饮料发酵工艺优化

以青钱柳液和葛根汁为原料，加入酵母菌和植物乳杆菌植物亚种（Lactobacillus plantarum subsp. plantarum），进行分步发酵生产青钱柳-葛根复合发酵型饮料。在单因素试验的基础上进行正交试验，优化青钱柳-葛根复合发酵型饮料发酵工艺。结果表明，青钱柳-葛根复合发酵型饮料最佳的发酵工艺为：青钱柳液与葛根汁比例1∶1（V/V），酵母接种量0.5%，一次发酵时间24 h，植物乳杆菌植物亚种接种量3.5%，二次发酵时间16 h。在此优化发酵工艺条件下，青钱柳-葛根复合发酵型饮料具有青钱柳和葛根的清香味，口感柔和，酸甜适口，感官评分达91.7分，酒精度为0.2%vol，总酸含量为2.49 g/L，糖度为8.3 °Bx，pH值为3.58，总黄酮含量达5.15 mg/g。

Optimization of fermentation technology of Cyclocarya paliurus-Radix Pueariae compound fermented beverage

Using Cyclocarya paliurus liquid and Radix Pueariae juice as raw materials, the C. paliurus-Radix Pueariae compound fermented beverage was fermented step-by-step by yeast and Lactobacillus plantarum subsp. plantarum. On the basis of single factor tests, the fermentation technology of the C. paliurus-Radix Pueariae compound fermented beverage was optimized by orthogonal tests. The results indicated that the optimal fermentation technology of the compound fermented beverage was C. paliurus liquid and Radix Pueariae juice ratio 1∶1(V/V), yeast inoculum 0.5%, first fermentation time 24 h, L. plantarum subsp. plantarum inoculum 3.5%, and second fermentation time 16 h. Under the optimal fermentation technology, the compound fermented beverage had the fresh scent of C. paliurus and Radix Pueariae, soft taste and sweet and sour taste. The sensory score of the compound fermented beverage was 91.7, alcohol content, total acid content, sugar content , pH, and total flavonoid content were 0.2%vol, 2.49 g/L, 8.3 °Bx, 3.58, and 5.15 mg/g, respectively.