西瓜发酵乳饮料的研制  

Development of fermented watermelon-milk drinks

作　　者：刘殿锋[1] 吴春昊[1] 任建辉[1] 张志轩[1] 朱学文[1] 王海英[1] 汪妮[1] 

机构地区：[1]濮阳职业技术学院生物工程与农业经济系,河南濮阳457000

出　　处：《中国酿造》2009年第1期161-164,共4页China Brewing

基　　金：濮阳市科技攻关重点项目(080504)

摘　　要：以西瓜汁和奶粉为主要原料,杀菌后接种乳酸菌发酵得到西瓜发酵乳饮料,并通过正交试验确定出了最佳技术参数。该西瓜发酵乳饮料的原料最佳配比为西瓜汁添加量80%,奶粉添加量8%,蔗糖添加量8%;制备该西瓜乳饮料的最佳发酵工艺条件为:接种量为3%,发酵时间5.5h,温度为42℃。该产品的风味和组织状态较好,色泽淡红色,酸甜适中,口感细腻,具有西瓜和发酵乳的混合香味。Using the watermelon juice and milk powder as main materials and irmoculated with lactic acid bacteria as starter for making fermented watermelon-milk drinks. The optimal technology parameters were gained through orthogonal experiment. The result showed that the optimal parameters were as followings： watermelon juice 80%, milk powder 8% and sugar 8%, innoculum 3%, fermentation temperature 42℃ and fermentation time 5.5 h. Under the conditions, products presented light red, good taste and good tissue, and owned mixed flavor of watermelon and milk.

关 键 词：西瓜 乳饮料 正交试验 发酵 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]