李达1，苗欣宇1，牛红红1，孙瑞悦2，王景会1*
（1 吉林省农业科学院农产品加工研究所，吉林长春130033；
2 延边大学食品科学与工程学院，吉林延吉133002）

摘要：4 株益生菌复配成混合发酵剂，通过添加黄瓜浆、低聚果糖，按一定发酵工艺条件，配制具有润肠通便功效的发酵果蔬饮料。以产酸能力、饮料中活菌数和抑制致病菌能力为指标，通过单因素实验并利用正交试验设计优化发酵果蔬饮料的配方和发酵工艺参数。结果表明：发酵果蔬饮料优化配方和工艺参数为：黄瓜浆添加量为10%，低聚果糖添加量为4%，发酵温度为36℃，发酵时间为22h，在此发酵条件下获得的饮料活菌数为9.9lgCFU/mL。该产品具有浓郁的黄瓜清香，酸甜适中，益生菌活菌量高，在功能性食品饮料市场上具有广阔前景。

关键词：益生菌；果蔬；饮料

Study on Fruit and Vegetable Beverage Fermented byMixed Probiotics

LI Da1，MIAO Xin-yu1，NIU Hong-hong1，SUN Rui-yue2，WANG Jing-hui1*
（1 Institute of Agro-food Technology，Jilin Academy of Agricultural Sciences，Changchun 130033，China；
2 College of Food Science and Engineering，Yanbian University Address，Yanji 133002，China）

Abstract: 4 strains of probiotics were mixed into a mixed starter. By adding cucumber juice and fructooligosaccharide，according to certain fermentation conditions，a fermented pulp and vegetable drink with the effect of nourishing the intestine and laxative was prepared. The formula and fermentation process parameters of fermented fruit and vegetable drinks were optimized by single factor experiment and orthogonal experiment，taking acid production capacity，the number of viable bacteria in the beverage and the ability to pathogenic bacteria as indexes. The results showed that the optimized formulation and technological parameters of fermented fruits and vegetables beverage were as follows: cucumber pulp content was 10%，fructooligosaccharide content was 4%，fermentation temperature was 36℃ ，fermentation time was 22h，and the viable count of the beverage was 9.9lgCFU/mL. This product has a strong cucumber fragrance， moderate sour and sweet，and a high amount of live probiotics. It has a broad prospect in the functional food and beverage market.

Key words: probiotics；fruit and vegetable；beverage

（2019年 第22卷 第6期）