香蕉胡萝卜复合果蔬汁的发酵工艺优化及抗氧化活性研究

以香蕉和胡萝卜为原料，植物乳杆菌（Lactobacillus plantarum）和发酵乳杆菌（Lactobacillus fermentium）为发酵菌种，在单因素试验的基础上，采用Box-Behnken响应面法对香蕉胡萝卜复合果蔬汁饮料发酵工艺进行优化，并评价发酵后复合果蔬汁的抗氧化活性。结果表明，复合果蔬汁饮料的最佳发酵工艺条件为香蕉汁与胡萝卜汁体积比1.7∶1.0，发酵时间50.0 h，菌种添加量4.4%，发酵温度32.0 ℃。在此优化工艺条件下，香蕉胡萝卜复合果蔬汁饮料的口感风味良好，感官评分为85分，活菌数为5.8×106 CFU/mL，pH值为3.29，可溶性固形物为12.00%，总酸为9.66 g/100 mL，还原糖为5.65 g/100 mL。该饮料对DPPH、ABTS、羟基自由基的最大清除率分别为53.60%、77.00%、46.97%，表明复合果蔬汁具有一定抗氧化活性。

Optimization of fermentation technology and antioxidant activity of banana carrot compound fruit and vegetable juice

Using banana and carrot as raw materials, Lactobacillus plantarum and Lactobacillus fermentium as fermentation strains, on the basis of single factor experiments, the fermentation process of compound fermented beverage with banana and carrot fruit was optimized by Box-Behnken response surface methodology, and the oxidation activity of the fermented beverage was evaluated after the fermentation. The results showed that the optimum fermentation conditions of compound fruit and vegetable juice beverage were obtained as follows: volume ratio of banana and carrot fruit 1.7∶1.0, fermentation time 50.0 h, inoculum 4.4%, and temperature 32.0 ℃. Under these optimal conditions, the sensory score of the compound fermented beverage with banana and carrot fruit was 85, the number of viable bacteria was 5.8×106 CFU/ml, pH was 3.29, soluble solids content was 12.00%, total acid was 9.66 g/100 ml, and reducing sugar was 5.65 g/100 ml. The scavenging rates of the beverage on DPPH, ABTS, hydroxy free radical were 53.60%, 77.00% and 46.97%, respectively, which indicated that the compound fruit and vegetable juice had certain antioxidant activity.