火龙果汁发酵饮品的研制

Preparation of fermented pitaya beverage

火龙果不但营养丰富而且具有一定的保健功能。本试验以新鲜的红皮白肉型火龙果果实的榨汁为原料,分别对发酵工艺条件、蔗糖添加量、柠檬酸用量、稳定剂用量等条件进行了研究,通过单因素试验和正交试验,得到火龙果汁发酵饮料的最佳工艺配方。采用该工艺配方制备的发酵饮料澄清透明,具有清新的果香和淡淡的醇香,酸甜可口,口感顺滑。

Pitaya was abundant in nutrients with heahh-care function. In this experiment, pitaya flesh juice was used as material and effects on fermented pitaya beverage were investigated, including the inoculum size, fermentation technology, sucrose addition, citric acid addition, stabilizer addition and so on. By single factor test and orthogonal test, the optimum formula of fermented pitaya beverage was obtained. After fermented at 28℃ for 28 h, the fermented pitaya beverage was prepared by using this formula, which was clear and transparent, with fresh fruity flavor and the subtle fragrance. It tasted sweet, sour and smooth flavor.