摘要
研究了以香瓜为主要原料,生产具有香瓜风味的乳酸菌发酵饮料的工艺过程。通过正交实验确定最佳发酵条件为:香瓜汁90%,牛乳10%,白砂糖6%,发酵剂5%,发酵液pH6.5,在42℃的温度下发酵36h。
The article studied on the technical course with muskmelon as main raw materials produce the lactic acid ferment beverage have tastes of muskmelon. Pass alternate experiment determine the best ferment condition： muskmelon juice 90%, milk 10%, refined sugar 6%, ferment reagent 5%, ferment juice pH 6.5, temperature 42 ℃, ferment time 36 h.
出处
《食品科技》
CAS
北大核心
2009年第5期64-66,共3页
Food Science and Technology
关键词
香瓜汁
乳酸发酵
饮料
muskmelon juice
lactic acid ferment
beverage
