黑枸杞乳酸菌饮料发酵工艺优化及功能性成分研究

以青海的黑枸杞为主要原料，以植物乳杆菌（Lactobacillus plantarum）为发酵菌种，制备黑枸杞乳酸菌饮料，并采用单因素试验和响应面试验优化其发酵工艺条件。结果表明，最佳发酵工艺条件为固液比1∶25（g∶mL），植物乳杆菌接种量2.0%，发酵时间6 h，装液量40%。在此最佳条件下，黑枸杞乳酸菌饮料感官评分为9.3分，总糖含量为0.17 mg/mL，总酸含量为1.69 g/L，花青素含量为52.75 mg/L、总黄酮含量为0.07 mg/mL、总酚含量为0.99 mg/mL。

Fermentation process optimization and functional ingredients of black wolfberry lactic acid bacteria beverage

Black wolfberry (Lycium ruthenicum) lactic acid bacteria beverage was prepared with black wolfberry from Qinghai as main raw material and Lactobacillus plantarum as the fermentation strain, and the process conditions were optimized by single factor test and response surface tests. The results showed that the optimal fermentation process conditions were as follows: solid and liquid ratio 1∶25 (g∶ml), L. plantarum inoculum 2.0%, fermentation time 6 h and liquid loading volume 40%. Under the optimal conditions, the sensory score of black wolfberry lactic acid bacteria beverage was 9.3 points, the total sugar content was 0.17 mg/ml, total acid content was 1.69 g/L, and the contents of anthocyanin, total flavonoid, and total phenol were 52.75 mg/L, 0.07 mg/ml and 0.99 mg/ml, respectively.