冬瓜汁乳酸发酵饮料工艺研究

以冬瓜汁为主要原料,配以黄瓜汁,进行新型冬瓜汁乳酸发酵饮料的研究。结果表明,冬瓜汁乳酸饮料最佳发酵条件为:冬瓜汁和黄瓜汁配比3∶1、加糖量4%、初始pH值6.0、接种量9%、发酵温度42℃、发酵时间48h;最佳调配方案为:白砂糖10%、柠檬酸0.10%;最佳稳定剂组合为:0.05%CMC-Na+0.05%黄原胶。

Study on the Technology of Beverage Fermented by Lactic Acid Bacteria of Wax Gourd Juice

With wax gourd juice as the main raw material,it was compounded with cucumber juice to study a new kind of beverage fermented by lactic acid bacteria of wax gourd juice.The results showed that its optimum fermenting conditions were the ratio of wax gourd juice to cucumber juice of 3∶1,sugar addition of 4%,initial pH value of 6.0,inoculation amount of 9%,fermentation tempreature and time of 42 ℃ and 48 h.The best blending scheme was white sand sugar of 10% and citric acid addition of 0.10%.The best stabilizer combination was 0.05% CMC-Na+0.05% xanthan gum.