直投式乳酸菌发酵沙棘汁降酸工艺优化

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中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2025）11-0105-09

Abstract： In order to solve the problems such as strong acidity and poor taste of sea buckthorn juice， in this experiment，the effect of lactic acid bacteria fermentation on the acid-reducing effect of sea buckthorn juice is explored. The clear juice obtained through centrifugation treatment is fermented by selected lactic acid bacteria. Single factor experiment and response surface experiment are used to optimize the fermentation acid-reducing process of sea buckthorn juice，and the changes in main physicochemical indexes and antioxidant activity during fermentation are studied. The results show that the acid-reducing effect of clear sea buckthorn juice fermented byLactobacillus plantarum alone is superior to that of clear sea buckthorn juice fermented by Lactobacillus plantarum and Lactobacillus casei. The optimal acid-reducing process conditions obtained through response surface method optimization are initial pH of 3.8，fermentation time of 48h ， fermentation temperature of 35°C ，and strain inoculation amount of 8% . The total acid degradation rate of clear sea buckthorn juice after fermentation is 31.72% . After fermentation under the optimal conditions，the content of flavonoids， polyphenols and total soluble solids（TSS） in clear sea buckthorn juice increases，the pH increases，total acid content decreases， and the content of fructose and glucose firstly increases and then decreases. With the extension of fermentation time，the carotenoid content increases，the DPPH radical scavenging capacity decreases， and there is no significant difference in ABTS+ radical scavenging capacity （ P>0.05 .L．plantarum fermentation changes the organic acid content of clear sea buckthorn juice. At 48h of fermentation， the degradation rate of malic acid reaches 99.90% ，and lactic acid content increases by 26.84 times compared to that before fermentation. Therefore，the fermentation of clear sea buckthorn juice by L . plantarum can effctively reduce its acidity，improve its taste and quality，which has provided a theoretical basis for the acid-reducing process of sea buckthorn puree and the development of related products.

Key Words： sea buckthorn juice; lactic acid bacteria; acid-reducing process； antioxidant activity

沙棘具有抗旱、防风沙的特点，是一种“药食同源”植物，具有止咳化痰、祛巴达干等作用[1-3]。（剩余12406字）