以甘蔗、番茄及胡萝卜为原料，嗜酸乳杆菌（La）、嗜热链球菌（St）、植物乳杆菌（Lp）为发酵菌种，利用响应面分析法优化益生菌发酵复合果蔬汁加工工艺。经过单因素实验得出：发酵复合果蔬汁最佳原料比为甘蔗汁:番茄汁:胡萝卜汁=5:1:2（V/V/V）；最优菌种混合比为嗜酸乳杆菌（La）: 嗜热链球菌（St）: 植物乳杆菌（Lp）=3:2:1（V/V/V）；最适初始pH在6.4；优化发酵温度为39~40 ℃、接种量为2.5%；响应面分优化实验得出最佳发酵工艺为：发酵温度37.91 ℃，初始pH 6.72，接种量2.88%；考虑实际操作，对各参数稍作调整：发酵温度为38 ℃，初始pH为6.7，接种量为3%。且此款发酵果蔬汁的感官指标、理化指标及微生物指标等各项质量指标均符合T/CBFIA 08003-2017中国生物发酵产业协会团体标准。

Using sugarcane, tomato and carrot as raw materials, Lactobacillus acidophilus (La), Streptococcus thermophilus (St), Lactobacillus plantarum (Lp) as fermenting strains, response surface analysis method was applied to optimize the probiotic fermentation technology of mixed fruit and vegetable juice. After single factor experiment, the best raw material ratio of fermented fruit and vegetable juice composite was sugar cane juice: tomato juice: carrot juice=5:1:2 (V/V/V); the optimal strains ratio was Lactobacillus acidophilus (La) : Streptococcus thermophilus (St) : Lactobacillus plantarum (Lp) = 3:2:1 (V/V/V); the optimum initial pH was 6.4; the optimized fermentation temperature was 39~40℃, and the inoculum was 2.5%; By response surface analysis, the optimum fermentation process was as follows: fermentation temperature 37.91℃, initial pH 6.72, inoculum 2.88%; considering the actual operation, the parameters were slightly adjusted: fermentation temperature was 38℃, initial pH was 6.7, inoculation amount was 3%. And the quality indicators such as sensory indicators, physical and chemical indicators and microbial indicators of this fermented fruit and vegetable juice were in line with the T/CBFIA 08003-2017 China Bio-Fragmentation Industry Association group standard.

农业部功能食品重点实验室开放基金项目（201806）