猕猴桃乳酸菌饮料的研制

以猕猴桃为原料，以pH值和感官评价作为检测指标，依次经过菌种筛选、单因素试验及正交试验确定猕猴桃乳酸菌饮料的最佳工艺条件，并分析该饮料在保藏期期间总酚酸、维生素C以及乳酸菌含量的变化情况。结果表明，适用于猕猴桃乳酸菌饮料的最佳菌种为植物乳杆菌（Lactobacillus plantarum），最佳发酵工艺条件为初始pH值5.0，加糖量10%，料液比1∶1（g∶mL），接种量106 CFU/g，发酵温度37 ℃，发酵时间28 h。在此最佳工艺条件下，产品总酚酸含量174.89 mg/100 g，维生素C 46.84 mg/100 g，pH值4.27，可溶性固形物18%，活菌数对数值9.96，微生物指标符合相关标准。

Preparation of kiwifruit lactic acid bacteria beverage

Using the kiwifruit as the raw material, pH value and sensory evaluation as detection indexes, the optimum technology conditions of the kiwifruit lactic acid bacteria beverage were determined by bacteria screening, single factor experiments and orthogonal experiments. The changes of total phenolic acid, vitamin C and lactic acid bacteria during the storage period of the beverage were analyzed. The results showed that Lactobacillus plantarum was selected as the optimum strain for the beverage. The optimum fermentation process were initial pH 5.0, sugar 10%, solid-liquid ratio 1∶1 (g∶ml), inoculum 106 CFU/g, fermentation temperature 37 ℃ and time 28 h. Under the optimum process conditions, the total phenolic acid content, vitamin C content, pH value, soluble solid content and viable counts of the product were 174.89 mg/100 g, 46.84 mg/100 g, 4.27, 18%, and 9.96 log CFU/ml, respectively. The microbiological indicators were in accord with relevant standards.