苹果益生菌发酵饮料制作工艺研究

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关键词：苹果；益生菌；发酵；最佳工艺

中图分类号：TS255.44 文献标识码：A 文章编号：1002-204X（2025）09-0058-07

doi：10.3969/j.issn.1002-204x.2025.09.011

Abstract Taking redFuji apples as the main raw material and sensory evaluation as the main basis，key parameters suchas temperature，time，additionamountof microbial powderand sugarcontent during the fermentation process were optimized through single-factor experiments.Orthogonal experiments wereused to optimize the process formulaof apple probiotic fermentation beverages to determine themost suitablefermentation processconditions.And the physicalandchemicalindicatorsof theapple probioticfermentedbeverage，suchassolublesolids，pHvalue，totalacid， reducingsugar，polyphenolcontent，andtotal colonycount，were determined.Theresultsshow thatthequalityof apple probiotic beverage is the best under the conditions of fermentation at 37C for 27 hours，the addition amount of bacterial powder is 0.03g⋅100-1⋅mL-1 ， and the sugar content is 15% . Its soluble solid content is 16% ， the reducing sugar content is 1.33% ，the pH value is 3.61，the total acid content is 2.34mg⋅g-1 ， the polyphenol content is 0.516mg⋅g-1 ， and the viable bacteria count reaches 21.3×1010 cfu ⋅mL-1

Key Words Apple;Probiotics; Fermentation; Best craftsmanship

苹果不仅含有丰富的维生素和矿物质，还具有一定的抗氧化和抗炎作用，而且是维生素C的良好来源，有助于抵御自由基的损害，维持免疫系统的正常功能，对皮肤和组织的健康至关重要2]。（剩余8800字）