摘要
以西瓜皮、蜂蜜为主要原料,借助微生物发酵技术,研制口感清新、营养价值丰富的蜂蜜西瓜皮汁乳酸发酵饮料。根据单因素试验结果,采用L9(34)正交组合设计,确定蜂蜜西瓜皮汁乳酸发酵饮料的最佳发酵工艺。结果表明:西瓜皮与水的质量比为1∶1、蜂蜜添加量为6%、发酵剂接种量为6%、发酵温度为42℃。该条件发酵得到的产品色泽呈淡乳白色、酸甜爽口,且拥有天然西瓜清香。
With watermelon peel and honey as the main raw materials and microbial fermentation technology,a lactic acid fermented beverage of honey watermelon peel juice with fresh taste and rich nutritional value was developed.According to the single factor experiment results,the optimum fermentation technology of lactic acid fermented beverage with honey watermelon peel juice was determined by L9(34)orthogonal combination design.The results showed that the mass ratio of watermelon cortex to water was 1∶1,honey was 6%,starter inoculation was 6%,and fermentation temperature was 42℃.The fermented products were milky white,sour,sweet and refreshing,and had natural watermelon fragrance.
作者
王虹玲
段笑影
曹冬冬
屠程凯
张平
蒋世苹
宣洁娣
WANG Hong-ling;DUAN Xiao-ying;CAO Dong-dong;TU Cheng-kai;ZHANG Ping;JIANG Shi-ping;XUAN Jie-di(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,Liaoning,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第3期117-122,共6页
Food Research and Development
基金
2018年度辽宁省普通高等教育本科教学改革研究项目（应用型本科院校生物工程专业创新型人才培养实践教学体系改革探究）
关键词
西瓜皮
蜂蜜
发酵
饮料
正交试验
watermelon skin
honey
fermentation
drinks
orthogonal test
