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.
出处
《食品研究与开发》
CAS
北大核心
2007年第7期86-88,共3页
Food Research and Development
关键词
凤梨
南瓜
发酵
乳酸饮料
pineapple
pumpkin
fermentation
lactobacillus beverage
