| Compound juice fermentation experiment was carried out with apple and strawberry as raw materials and the fer⁃
mentation conditions were optimized. Lactobacillus acidophilus was used as fermentation strain, and the inoculation quanti⁃
ty, temperature, fermentation time was used as test factors to study the optimal conditions for compound juice fermentation,
using response surface method. The results indicated that in terms of texture and color, the optimum technology of com⁃
pound juice fermentation was: Lactobacillus acidophilus quantity 1.0%, fermentation temperature 37 ℃, fermentation time
40 h, 4 ℃ temperature stored at 6 h. The optimal ratio of apple and berry in compound juice was 1∶1, and the sugar content
was 15%. In conclusion, the fermented juice showed deep red color, unique flavor, uniform shape, taste sour and sweet, soft. |
