摘要
研究了以西瓜皮为原料,生产具有西瓜风味的乳酸菌发酵饮料的工艺过程。通过正交试验确定最佳发酵条件为:西瓜皮汁90%,牛乳10%,白砂糖6%,发酵剂5%,发酵液pH值6.5,在42℃的温度下发酵36h。
Watermelon Rind study as a raw material,production of lactic acid bacteria fermented beverage with the flavor of watermelon in the process.Fermentation by orthogonal tests to determine the optimum conditions for Watermelon Rind juice 90%,10% milk,sugar 6%,starter 5%,fermentation broth pH6.5,at 42℃ for 36h at the temperature of fermentation.
出处
《铜仁职业技术学院学报》
2008年第2期11-13,共3页
Academic forum of Tongren Polytechnic College
关键词
西瓜皮汁
乳酸菌
饮料
研究
juice watermelon rind
lactobacillus
beverage
research
