乳酸菌发酵红树莓山楂复合果汁品质分析

采用植物乳杆菌（Lactobacillus plantarum）、鼠李糖乳杆菌（Lactobacillus rhamnosus）、副干酪乳杆菌（Lactobacillus paracasei）三种乳酸菌按照1∶1∶1的比例复合发酵红树莓山楂复合果汁（1∶1），分析其发酵前后部分理化指标的变化。结果显示，发酵后红树莓山楂复合发酵饮料中含有16种氨基酸；共检出40种挥发性风味物质，主要为酯类、酮类、酸类以及酚类化合物等；总酚含量为0.061 g/100 g、维生素C含量为89.56 mg/100 g；发酵后有机酸含量增至4.19 g/L，特别是乳酸含量由0.12 g/L增至3.22 g/L；活菌数达到2.2×107CFU/m L。感官分析结果显示，乳酸菌发酵能提升发酵原液的风味，保护色泽，红树莓山楂复合发酵饮料感官评分为86分，是一款营养、健康的乳酸发酵饮料。

Quality analysis of red raspberry and hawthorn compound juice fermented by lactic acid bacteria

The red raspberry and hawthorn (1∶1) mixed juice was fermented by Lactobacillus plantarum, Lactobacillus rhamnosus and Lactobacillus paracasei with the ratio 1∶1∶1, the changes of some physical and chemical indicators before and after fermentation were analyzed. The results showed that red raspberry and hawthorn compound fermented beverage contained 16 kinds of amino acids, a total of 40 kinds of volatile flavor components were detected, mainly esters, ketones, acids and phenolic compounds, the total phenolic content was 0.061 g/100 g, and the vitamin C content was 89.56 mg/100 g. After fermentation, the organic acid content increased to 4.19 g/L, especially the lactic acid content significantly increased from 0.12 g/L to 3.22 g/L, and the number of viable bacteria reached 2.2×107 CFU/ml. The sensory analysis results showed that lactic acid bacteria fermentation could enhance the flavor of fermentation liquid and protect the color, red raspberry and hawthorn compound fermented beverage was a nutritious and healthy lactic acid fermentation beverage.