| In this paper, the effects of different initial pH value, inoculation amount and temperatureto the process of debittering by Lactobacillus plantarum and Lactobacillus acidophilus weremainly studied. And the changes of pH value, total acid, the number of bacteria, the content ofnaringin and sensory evaluation during the process were discussed. Finally, there wasoptimization of fermented pomelo juice beverage. The results are as follows:1. By wavelength scanning, it was determined that the wavelength was430nm. Furtherdetermination of naringin standard curve can be obtained: y=0.0037x+0.0081, R=0.9989.Using50%ethanol as solvent and the average recovery rate reached98.8%. Comparingabsorption value for equimolar naringin and naringenin in430nm, it was found thatnaringenin absorbance was about1/4of naringin, so the method was available.2. The removal rate of naringin by LP in the pomelo juice was up to15%when the initialpH value was6.5, inoculation amount was107CFU/g and the fermentation temperature was32or37℃. At this time, the sensory evaluation showed that the degradation rate was up to35%.3. The removal rate of naringin by LA in the pomelo juice was close to20%when theinitial pH value was7.5, inoculation amount was107CFU/g and the fermentation temperaturewas37℃. At this time, the sensory evaluation showed that the degradation rate was up to40%.4. Comparing changes of main physicochemical properties between original pomelojuice and fermented one, it was found that the pH value had no obvious change, total acidincreased, while the total solids content, reducing sugar content decreased relatively sharply,ascorbic acid lost17%. Although it was darker, but did not obviously affect the sensoryevaluation.5. The optimization scheme was as follows: fermented pomelo juice20%, sugar6%,sodium citrate0.30%. By processing under the condition, fermented pomelo juice beveragehad bright colour, fruity and rich flavor. It was good taste, transparent and homogeneous. |
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