摘要
[目的]优化莲雾发酵型乳饮料的加工工艺。[方法]以莲雾鲜果为原料,利用保加利亚杆菌、嗜热链球菌混合菌进行乳酸发酵。探究料液比、加糖量、发酵温度、发酵时间、接种量5个因素对莲雾发酵饮料的影响,并通过正交试验优化各因子对莲雾鲜果发酵的最佳组合。[结果]莲雾乳酸发酵饮料最佳组合为料液比1∶9(g/m L)、加糖量3%、发酵温度39℃、发酵时间14 h,此条件下莲雾发酵乳饮料酸甜适口,具有莲雾的芳香。[结论]研究可为莲雾水果型乳酸发酵饮料深加工提供参考依据。
[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.
作者
王作龙
邢顺果
马红梅
WANG Zuo-long;XING Shun-guo;MA Hong-mei(Nanlu Industry Co.,Ltd.,Sanya,Hainan 572022;of Life Sciences and Ecolgy,Hainan Tropical Ocean University,Sanya,Hainan 572022)
出处
《安徽农业科学》
CAS
2018年第10期145-147,209,共4页
Journal of Anhui Agricultural Sciences
基金
三亚市专项试制项目(2015KS17)
大学生创新创业训练计划项目(201311100038)
关键词
莲雾
乳酸发酵饮料
感官评价
PH
加工工艺
Wax-apple
Lactic acid fermentation beverage
Sensory evaluation
pH
Processing technology
