The present application belongs to the technical field of fermented
fruit juice, and particularly relates to a method for preparing high-quality
probiotic fermented strawberry juice based on
magnetic field assistance. The present application first uses
Lactobacillus plantarum CTCF-LP-1 to perform static
fermentation on the strawberry juice to be fermented in a
fermentation device for more than 24 hours, and then places the
fermentation device in a static
magnetic field. The static
magnetic field reduces the generation of
organic acid components by
Lactobacillus plantarum during the fermentation process of the strawberry juice, reduces the acidity, and improves the fermentation quality of the strawberry juice. The magnetic
field strength of the static magnetic field is 1.0-2.5 mT, and the fermentation time in the static magnetic field is 0.5-1.5 h. After the static fermentation and the magnetic field treatment, the content of
malic acid,
isocitric acid, glutaconic acid and other
organic acid components in the fermented strawberry juice is significantly reduced, while the content of
alcohol and ester components such as n-
octanol, 2-phenylethanol,
methyl benzoate, 3-hexyl hexanoate and butyl
valerate is increased, the types of
aroma components are more abundant, and the taste and quality of the strawberry juice are significantly improved.