| 台湾青枣乳酸发酵饮料的研制 |
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| 引用本文： | 蔡香珍,彭小燕,叶丹榕,林小晖.台湾青枣乳酸发酵饮料的研制[J].农产品加工．学刊,2020(3):1-4. |
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| 作者姓名： | 蔡香珍 彭小燕 叶丹榕 林小晖 |
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| 作者单位： | 漳州科技职业学院 |
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| 基金项目： | 福建省教育厅科技项目“青枣系列饮料的开发”（JAT171239） |
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| 摘 要： | 通过单因素试验(青枣果肉添加量、蔗糖添加量、奶粉添加量、接种量、发酵温度和发酵时间)研究青枣发酵饮料的感官品质,通过正交试验,确定台湾青枣发酵饮料的最佳配方为青枣果肉添加量30%,蔗糖添加量10%,奶粉添加量6%;青枣发酵乳酸饮料的最佳发酵工艺为发酵时间35 h,发酵温度30℃,接种量0.25%。
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| 关 键 词： | 台湾青枣 乳酸 发酵 饮料 配方 工艺 |
Development of Lactic Acid Fermented Beverage of Taiwan Green Jujube |
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| CAI Xiangzhen,PENG Xiaoyan,YE Danrong,LIN Xiaohui.Development of Lactic Acid Fermented Beverage of Taiwan Green Jujube[J].Nongchanpin Jlagong.Xuekan,2020(3):1-4. |
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| Authors: | CAI Xiangzhen PENG Xiaoyan YE Danrong LIN Xiaohui |
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| Institution: | (Zhangzhou College of Science&Technology,Zhangzhou,Fujian 363000,China) |
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| Abstract: | In this experiment,firstly,the sensory effects of green jujube fermented beverage were studied by single factor experiments(pulp,sucrose,milk powder,inoculation,fermentation temperature and fermentation time).Through orthogonal experiment,the optimum proportion of green jujube fermented beverage was determined as follows:the addition of green jujube pulp was 30%,sucrose 10%and milk powder 6%.The optimum fermentation technology for fermented lactic acid beverage of green jujube was as follows:fermentation time 35 h,temperature 30℃,and inoculation amount 0.25%. |
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| Keywords: | taiwan green jujube lactic acid fermentation drink formula process |
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