复合果蔬皮乳酸发酵清凉乳饮料

Processing Technology of the Mixed Fermented Fruit-Vegetable Peel Cool Milk Beverage by Lactic Acid Bacteria

以西瓜皮、冬瓜皮和黄瓜皮为原料,利用乳酸菌对其进行发酵,通过单因素试验及正交试验对复合果蔬皮乳酸发酵清凉乳饮料的加工工艺进行研究。结果表明,最佳发酵工艺为:温度41℃、接种量4%、发酵时间1.5 h;最佳发酵配方为:白砂糖添加量4%、柠檬酸添加量0.06%、脱脂牛乳添加量14%、薄荷叶浸取液添加量5%;最佳稳定剂配方为:CMC 0.2%、黄原胶0.01%、单硬脂甘油酯0.09%、海藻酸钠0.08%。此条件得到的复合果蔬皮乳酸发酵清凉乳饮料具有诱人的瓜果清香味,且酸甜爽口。

The fermentation of watermelon’s peel, wax gourd’s peel and cucumber’s peel with lactic acid bacteria was studied by single factor experiment and orthogonal experiment. According to the results, the optimal fermentation parameters were temperature 41 ℃, inoculation quantity 4% and fermentation time 1.5 h;The optimal addition formula was white sugar 4%, citric acid 0.06%, skimmed milk 14% and peppermint leaf liquid extract 5%;The optimal formulation of stabilizer was CMC 0.2%, xanthan gum 0.01%, glycerin monostearate 0.09% and sodium alginate 0.08%. Under this condition, the beverage had an attractive flavor of melon and fruit, and holds a sweet and sour taste.