食品工业科技Issue(2)：40-42,3.
木瓜乳酸发酵饮料的工艺研究
Study on the processing of chaenoneles lagenoria juice fermented by lactic acid bacteria
摘要
Abstract
Using chaenoneles lagenoria as main material to extract its juice to be fermented by lactic acid bacteria, the optimum fermenting technical condition was determined by orthogonal experiment. The result showed that the optimum density of chaenoneles lagenoria juice 50% ～ 60%, the optimum scale of L. bulgaricus: Str. thermophilus 1: 1, inoculation 4%, fermenting temperature 42℃ ,the first fermenting time 6～ 8 hours. The fermented drinks was stable,delicious,with optimum sweetness and sourness.关键词
木瓜乳酸发酵饮料正交试验分类
轻工纺织引用本文复制引用
谢主兰,吴文龙,雷晓凌..木瓜乳酸发酵饮料的工艺研究[J].食品工业科技,2001,(2):40-42,3.
