赵建云，侯保朝，胡国伟，钱永清，李言郡*

（杭州娃哈哈科技有限公司研发中心，浙江杭州，310018）

摘要：以白葡萄汁为原料，采用植物乳杆菌与酵母菌复配发酵，采用3 因素3 水平正交试验，以风味评价为指标，确定了发酵白葡萄汁原液的最佳工艺。其最佳工艺参数为：植物乳杆菌：酵母菌=5∶1，接种量4‰，发酵温度37℃，发酵时间10h，冷藏温度4℃，冷藏时间18h。利用发酵白葡萄汁原液进行发酵果汁成品的探索，果汁最佳配方为：发酵白葡萄汁原液25%、脱脂乳粉1%、蔗糖6%、果胶0.2%、大豆多糖0.1%。

关键词：白葡萄汁；植物乳杆菌；酵母菌；发酵

Development of LowAlcohol White Grape Juice With Double Fermentation

ZHAO Jian-yun，HOU Bao-chao，HU Guo-wei，QIAN Yong-qing，LI Yan-jun*

（Research and Development Center，WAHAHA Technology Company. Ltd，Hangzhou 310018，China）

Abstract: The study aimed to develop the optimumtechnology of fermented white grape juice，the grape juice was fermentedwith Lactobacillus plantarum and yeast. It was studied by means of 3 factors and 3 levelsorthogonal design experiments.with the method of sensory evaluation，the optimum technology was determined，as follows: Lactobacillus plantarum∶yeast=5∶1，the inoculation amount 4‰，fermentation temperature 43℃ ，fermentation time 10h，refrigerated storagetemperature 4℃，refrigerated storage time 18h. The final juice product was explored with fermented grape juice，the optimum formula was: fermented white grape juice 25%，skim milk power 1%，sugar 6% ，pectin 0.2%，soybeanpolysaccharide 0.1%.

Key words: white grape juice；Lactobacillus plantarum；yeast；fermentation

（2018年第21卷第4期）