王鸿志，顾霞萍

（味易威德香精香料（上海）有限公司，上海 201108）

摘要：以38 种水果蔬菜为原料，添加乳酸菌、酵母菌和醋酸菌，经过中温长时间发酵，生产出香气浓郁，口感酸甜爽口的发酵饮料。主要研究了果蔬原料的选择和处理，发酵菌种和发酵温度、时间的选择。

关键词：果蔬汁；发酵；乳酸菌；酵母菌；醋酸

Study on Mixing Fruit-vegetable Juice Beverage Fementation

WANG Hong-zhi，GU Xia-ping

（Virginia Dare China，Shanghai 201108，China)

Abstract: 38 species of fruit and vegetables are used as raw material. After low temperature fermentation for a long timewith lactic acid bacteria，yeast and acetic acid bacteria，fermented beverage that smells sweet and tastes sour and refreshingis produced. This study mainly studies the choice of fruit and vegetable as raw materials，the fermentation strains andfermentation temperature and time.

Key words: fruit and vegetable juice；fermentation；Lactic acid bacteria；Yeast；Acetic acid bacteria

（2017年第20卷第2期）