凤梨南瓜乳酸发酵保健饮料的研制  

PREPARATION OF PINEAPPLE-PUMPKIN COMPOUND JUICE FERMENTED BY LACTIC ACID BACTERIA

作　　者：刘国凌[1] 李银花[2] 

机构地区：[1]韶关学院食品系,广东韶关512005 [2]华南理工大学食品系,广东广州510640

出　　处：《食品研究与开发》2007年第7期86-88,共3页Food Research and Development

摘　　要：以凤梨、南瓜为主要原料,研制发酵型乳酸饮料,用正交试验确定其最佳工艺条件为:凤梨汁:南瓜汁=1:2,混合发酵剂用量为6%,发酵时间为24h。产品具有风味独特、酸甜适口、营养丰富的特性。Taking pineapple and pumpkin as materials, the best process conditions determined by orthogonal test was that the ratio of pineapple and pumpkin was 1：2,the dosage of lactic acid bacteria was 6 %,and the fermented time was 24 h. The result showsd that the product had good flavor and moderate sweet and sour. It is nutritional and healthy to people.

关 键 词：凤梨 南瓜 发酵 乳酸饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]