Development and quality evaluation of sea-buckthorn drink fermented by Lactobacillus plantarum
In order to explore the optimal process conditions for Hippophae rhamnoides drink fermented by Lactobacillus plantarum,seabuckthorn puree was used as fermentation materials and the number of viable bacteria and sensory evaluation were taken as indexes,which were optimized by single factor and response surface optimization test.The physicochemical and sensory quality of the fermented beverage after optimization were determined.The results show that the optimal fermentation process parameters for Hippophae rhamnoides drink fermented by Lactobacillus plantarum are 37 ℃ fermentation temperature,2％ inoculation amount and 18h fermentation time.The viable count of the Hippophae rhamnoides drink obtained according to this process is 8.79 lg(CFU/mL),and the sensory score is 93 points,total sugar content is 2.62 g/(100 mL),the total acid content is 2.17 g/L.The scavenging capacity of DPPH is increased from 45％ to 81％,the total antioxidant capacity is 1.92 times of that before fermentation.The research results can provide reference for the development of sea buckthorn industry.
Lactobacillus plantarumsea buckthorn drinkqualityfermentationorthogonal test
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