摘要
以苦瓜为原料,研究具有苦瓜特殊风味的乳酸菌发酵饮料。使用保加利亚乳杆菌和嗜热链球菌为发酵菌种,通过正交试验确定最佳发酵条件为:白砂糖6%,奶粉5%,发酵温度42℃,发酵液pH6.5。稳定剂选用CMC和果胶1:1混合,用量为2%。均质条件为:65℃,(20-25)MPa,均质两次。
In this paper, the formulation and process ofMomordica charantia L fermented beverage were studied. Lactobacillus bulgaricus and Streptococcus thermophillus were used to ferment. The fermented beverage＇s optimum formula and processing conditions were selected by orthogonal test method. The optimum formula of fermented beverage is： sugar 6%, milk power 5%, fermentative temperature 42℃, ferment pH 6.5.2% pectin and carboxymethyl cellulose （CMC） （ratio 1：1） was chosen to stabile the beverage. The homogenize condition was： pressure, （20-25） MPa, temperature, 65℃.
出处
《食品工业》
北大核心
2008年第5期28-30,共3页
The Food Industry
关键词
苦瓜汁
发酵饮料
研制
Momordica charantia L
fermented beverage
study
