发酵型核桃猕猴桃饮料研究

Study on the Walnut and Kiwifruit Fermented Beverage

[目的]对发酵型核桃猕猴桃饮料的配方及工艺进行研究。[方法]以核桃乳为底物,加入益生菌为发酵剂进行发酵,对发酵温度、时间及乳化稳定剂的用量进行了考察;采用正交试验确定了发酵型核桃猕猴桃饮料的配方。[结果]核桃乳发酵温度43℃,时间5h,复合乳化稳定剂用量0.30%较佳。发酵型核桃猕猴桃饮料的最佳配方为:核桃发酵乳用量27%,猕猴桃汁用量10%,白砂糖用量11%。[结论]发酵型核桃猕猴桃饮料产品质量稳定,该研究为发酵型核桃猕猴桃饮料工业化生产提供了理论依据。

[Objective] The recipe and process of the fermented beverage by walnut and kiwifruit were studied.[Method] Taking walnut milk as substrate,probiotics was added as ferment.The temperature of fermentation,the time of fermentation and amount of emulsification and stabilizer were observed.The formulation of the beverage was determined by orthogonal test.[Result]The best temperature of fermentation about walnut milk was 43 ℃ and the appropriate time was 5 h.The best amount of the complex emulsification and the complex stabilizer was 0.30%.The optimum formulation of the beverage was fermented milk of peanut 26%,kiwifruit juice 10% and sucrose 12%.[Conclusion] The quality of the walnut and kiwifruit fermented beverage was stable and these primary research results might provided the theoretic basis for the industrial production of the walnut and kiwifruit fermented beverage.