贺钟铃,彭震宇,张才英,李云成,龚传羡,唐远谋,孟凡冰

• 1:成都大学食品与生物工程学院
• 2:四川省内江市农业科学院

摘要(Abstract)：

以枇杷鲜果为原料，接种植物乳杆菌和嗜酸乳杆菌制备发酵枇杷汁饮料，探讨了发酵时间、接种量、发酵温度和菌种比例对发酵枇杷汁理化性质和感官品质的影响。正交实验结果表明，发酵枇杷汁的最佳工艺条件为发酵时间44.5 h、接种量3.2%、发酵温度32.66℃、菌种比例(植物乳杆菌∶嗜酸乳杆菌)2.3∶1。在此条件下对建立的模型进行验证，验证实验所得乳酸含量实际值为(3.532±0.012) mg/mL,预测值与实际值吻合良好。进一步筛选的发酵枇杷汁复合稳定剂最优配方为羧甲基纤维素钠0.05%、黄原胶0.15%、果胶0.22%,该工艺生产的发酵枇杷汁抗氧化性能良好，菌种丰富度高，为加工新型枇杷汁提供了理论依据。

关键词(KeyWords)： 乳酸发酵;响应面法;工艺优化;枇杷汁

Abstract:

Keywords:

基金项目(Foundation): 国家现代农业产业技术体系四川省创新团队项目(SCCXTD-2024-26);; 四川省科技计划项目(2025YFHZ0041)

作者(Author): 贺钟铃,彭震宇,张才英,李云成,龚传羡,唐远谋,孟凡冰

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