寒旱农业科学2025，Vol.4Issue(5)：459-466,8.DOI:10.3969/j.issn.2097-2172.2025.05.012
苹果-沙棘复合饮品益生菌发酵工艺优化研究
Optimization of Probiotic Fermentation Process for Apple-seabuckthorn Compound Beverage
摘要
Abstract
In order to improve the taste of apple-seabuckthorn juice,and enhance the nutritional function of the beverage,this study used apple-seabuckthorn juice as raw materials,based on two horizontal fraction factorial design method(25)to screen for the significant influencing factors,and then response surface methodology was used to optimize the process conditions for probiotic fermentation of apple-seabuckthorn juice.Through analyzing the impact of material-liquid ratio,inoculation volume,bacterial density,fermentation temperature,and duration on viable bacterial counts and titratable acidity in apple-seabuckthorn juice,the key factors identified were material-liquid ratio,fermentation temperature,and time.On this basis,a central composite design was employed,with viablebacterial counts and sensory score as evaluation indices,to determine the optimal fermentation parameters.The optimal conditions were determined as follows:a material-to-liquid ratio of 1∶1(V/V),6%inoculation,bacterial concentration of 8.00 lg(CFU/mL),fermentation temperature of 34℃,and fermentation time of 24 h.Under these parameters,the probiotic-fermented apple-seabuckthorn juice achieved a viable bacterial count of 8.78 lg(CFU/mL)and a sensory score of 33.91.The study demonstrates that apple-seabuckthorn juice serves as an excellent substrate for probiotic fermentation,and fermentation significantly improved the flavor profile of the juice compared to its unfermented counterpart.关键词
益生菌/发酵/苹果-沙棘汁/工艺优化Key words
Probiotic/Fermentation/Apple-seabuckthorn juice/Optimization分类
轻工纺织引用本文复制引用
袁晶,康三江,张海燕,苟丽娜,宋娟..苹果-沙棘复合饮品益生菌发酵工艺优化研究[J].寒旱农业科学,2025,4(5):459-466,8.基金项目
甘肃省农业农村厅科技项目(GNKJ-2024-42) （GNKJ-2024-42）
国家苹果产业技术体系(CARS-27-2025) （CARS-27-2025）
庆阳市科技计划项目(QY-STK-2023A-005) （QY-STK-2023A-005）
甘肃省农业科学院科研结余资金项目(2024JGS05). （2024JGS05）
