木瓜乳酸发酵饮料的工艺研究  

Study on the processing of chaenoneles lagenoria juice fermented by lactic acid bacteria

作　　者：谢主兰[1] 吴文龙[1] 雷晓凌[1] 

机构地区：[1]广东湛江海洋大学食品科学与工程系,湛江524088

出　　处：《食品工业科技》2001年第2期40-42,共3页Science and Technology of Food Industry

摘　　要：对以木瓜为原料提取的木瓜浆进行乳酸发酵 ,采用正交试验法优选出最佳发酵条件。结果表明 ,木瓜浆浓度 5 0 %～ 6 0 % ,保加利亚乳杆菌∶嗜热链球菌最适比例为 1∶1,接种量 4% ,发酵温度 42℃ ,前发酵时间 6～ 8h ,研制的木瓜乳酸发酵饮料组织均匀 ,口感细腻 ,甜酸适度。Using chaenoneles lagenoria as main material to extract its juice to be fermented by lactic acid bacteria,the optimum fermenting technical condition was determined by orthogonal experiment. The result showed that the optimum density of chaenoneles lagenoria juice 50%～60%,the optimum scale of L.bulgaricus∶Str.thermophilus 1∶1,inoculation 4%,fermenting temperature 42℃,the first fermenting time 6～8 hours. The fermented drinks was stable,delicious,with optimum sweetness and sourness.

关 键 词：木瓜 乳酸发酵 饮料 正交试验 工艺研究 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]