李喜層，趙慧博，路敏，徐姍，耿會，王影，高飛，齊兵*

（河北養元智匯飲品股份有限公司，河北衡水053000）

摘要：以枸杞為原料，通過單因素實驗和正交試驗對發酵枸杞汁的發酵溫度、發酵時間、接種量、蔗糖添加量4 個因素進行研究，旨在得到一款酸甜可口、狀態均一穩定的發酵枸杞汁。以發酵終點的pH值和產品的感官評分為評價指標，對最優發酵工藝進行研究。結果表明，品質最佳的發酵枸杞汁的發酵工藝條件為：發酵溫度37℃，發酵時間5 h，接種量5%，蔗糖添加量6%。

關鍵詞：枸杞汁；發酵；pH值；感官評分

Study on Fermentation of Lycium Barbarum Juice

LI Xi-ceng，ZHAO Hui-bo，LU Min，XU Shan，GENG Hui，WANG Ying，GAO Fei，QI Bing*

（Hebei Yangyuan Zhihui Beverage Co.，Ltd.，Hengshui 053000，China）

Abstract: Using lycium barbarum as raw material，the fermentation temperature，fermentation time，inoculumamount and sucrose addition amount of fermented lycium barbarum juice were studied by single factor test andorthogonal test，in order to obtain a sweet and sour taste, uniform and stable fermented Chinese wolfberry juice. Theoptimal fermentation process was studied by using the end-point pH and sensory score of the product as evaluationindexes. The results showed that the optimal fermentation conditions were as follows：fermentation temperature 37℃，fermentation time 5h，inoculum amount 5% ，sucrose addition amount 6% .

Key words: wolfberry；fermentation；pH；sensory evaluation

中圖分類號：TS278 文獻標志碼：A 文章編號：1007-7871（2020）06-0057-05

（2020年 第23卷 第6期）