安徽农业科学2018，Vol.46Issue(10)：145-147,209,4.
莲雾发酵型乳饮料的加工工艺研究
Study on Processing Technology of Wax-apple Fruit of Lactic Acid Fermented Beverage
摘要
Abstract
[Objective] To optimize the processing technology of fermented milk beverage wax-apple.[Method] Wax-apple fruit as raw materials,the mixed bacteria of Bacillus bulgaricus and Streptococcus thermophilus were used for lactic acid fermentation.5 factors of solid-liquid ratio,sugar content,fermentation temperature,fermentation time,inoculation amount of wax-apple fermented beverage were studied,and through the orthogonal test to explore the best combination of various factors on the fermentation of fresh apples.[Result] Wax-apple lactic acid fermentation beverage was the optimum combination of solid-liquid ratio 1∶9 (g/mL),sugar 3％,fermentation temperature 39 ℃,fermentation time 14 h,under this condition,the obtained fermentation beverage had unique flavor of wax-apple fruit and tasted well.[Conclusion] The research can provide reference basis for fruit wax-apple fermented beverage processing.关键词
莲雾/乳酸发酵饮料/感官评价/pH/加工工艺Key words
Wax-apple/Lactic acid fermentation beverage/Sensory evaluation/pH/Processing technology分类
轻工纺织引用本文复制引用
王作龙,邢顺果,马红梅..莲雾发酵型乳饮料的加工工艺研究[J].安徽农业科学,2018,46(10):145-147,209,4.基金项目
三亚市专项试制项目(2015KS17) （2015KS17）
大学生创新创业训练计划项目(201311100038). （201311100038）
