【摘要】 以红富士苹果作为主要原料，以感官评价为主要依据，采用正交试验对苹果益生菌发酵饮料工艺配方进行优化，确定最适发酵工艺条件，并且对苹果益生菌发酵饮料的可溶性固形物、pH值、总酸、还原糖、多酚含量、活菌数等理化指标进行测定。结果表明，在温度为37℃，发酵27 h，菌粉添加量为0.03 g·100^-1·mL^-1，糖度为15°Bx的条件下发酵的苹果益生菌饮料品质为最佳。其可溶性固形物含量为16%，还原糖含量为1.33%,pH值为3.61，总酸含量为2.34 mg·g^-1，多酚含量为0.516 mg·g^-1，活菌数达到21.3×10¹⁰cfu·mL^-1。更多还原

【Abstract】 Taking red Fuji apples as the main raw material and sensory evaluation as the main basis, key parameters such as temperature, time, addition amount of microbial powder and sugar content during the fermentation process were optimized through single-factor experiments. Orthogonal experiments were used to optimize the process formula of apple probiotic fermentation beverages to determine the most suitable fermentation process conditions. And the physical and chemical indicators of the apple probiotic fermented beverage, such as soluble solids, pH value, total acid, reducing sugar, polyphenol content, and total colony count, were determined. The results show that the quality of apple probiotic beverage is the best under the conditions of fermentation at 37 ℃ 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 2.34 mg·g^-1, the polyphenol content is 0.516 mg·g^-1, and the viable bacteria count reaches 21.3×1010 cfu ·mL^-1.更多还原