哈密瓜乳酸菌发酵饮料的研制  

Development of Hami Melon Lactic Acid Fermented Beverage

作　　者：陈莫林 赵昌会 CHEN Molin;ZHAO Changhui(School of Chemistry and Biological Engineering,Hunan University of Science and Engineering,Yongzhou 425199,China)

机构地区：[1]湖南科技学院化学与生物工程学院,湖南永州425199

出　　处：《现代食品》2023年第15期63-67,共5页Modern Food

基　　金：湖南省自然科学基金面上项目(2020JJ4324);湖南省教育厅科研项目(20C0837)。

摘　　要：本研究以新鲜哈密瓜为主要原料,通过单因素以及正交试验对哈密瓜乳酸发酵饮料的最佳工艺进行优化。最终确定哈密瓜乳酸发酵饮料最佳工艺条件为哈密瓜汁40%、白糖6%、奶粉4%,发酵时间为10 h,接种量为4%,发酵温度为42℃。产品质量检测结果表明液体饮料的感官指标、理化及微生物指标均符合国标(GB 7101—2022)要求,哈密瓜乳酸菌发酵饮料呈橙黄色,口感香滑、酸甜。In this study,fresh cantaloupe was used as the main raw material,and the optimum process of lactic acid fermented beverage of cantaloupe was optimized by single factor and orthogonal test.Finally,the optimum process conditions of lactic acid fermented beverage of hami melon were determined as 40%of Hami melon juice,6%of sugar,4%of milk powder,10%of fermentation time and 4%of inoculation,fermentation temperature 42℃.Under these conditions,the optimum formula of Hami melon lactic acid fermented beverage was obtained.The results of product quality test showed that the sensory index,physical and chemical index and microbial index of solid beverage met the national standard(GB 7101—2022).The lactic acid fermented beverage of Hami melon is orange yellow,with the flavor of Hami melon and the flavor of lactic acid fermentation,moderate sweet and sour,refreshing and soft.

关 键 词：哈密瓜 乳酸菌发酵 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]