摘要
以甜瓜为原料,研究具有甜瓜特殊风味的乳酸菌发酵饮料。采用驯化的保加利亚乳杆菌和嗜热链球菌(1:1)为发酵菌种,通过正交试验确定最佳发酵条件为:白砂糖4%,奶粉5%,发酵温度42℃,接种量4%,发酵时间48h。稳定剂选用CMC+黄原胶1:1混合,用量为0.2%。研制的产品口感细腻,酸味可口,风味独特,是营养保健型发酵饮品。
In this paper, the preparation of cantaloupe （Cucumis melo L.） fermented beverage by Lactobacillus bulgaricus and Streptococcus thermophillus were studied. Orthogonal test showed that the optimum formula of fermented beverage were： refined sugar 4%, milk powder 5%, fermentative temperature 42 ℃, inoculation quantity 4%, and fermentation time 48h. Compound stabilizer was made using 0.2% xanthan gum and carboxymethyl cellulose （CMC） with their ratio of 1：1. The product had exquisite feeling and unique flavor.
出处
《现代食品科技》
EI
CAS
2009年第12期1458-1461,共4页
Modern Food Science and Technology
关键词
甜瓜汁
发酵
饮料
乳酸菌
Cantaloupe juice
Fermentation
Beverage
Lactic acid bacteria
