Optimization of Probiotic Fermentation Process for Vegetable-fruit Juice
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Abstract:
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.
