葵仁乳酸发酵饮料的研究

Study on lactic acid fermented drink prepared from sunflower seed kernel

以向日葵籽仁为原料 ,先经粉碎、浸泡、磨浆等工艺制成葵仁乳 ,再经乳酸菌发酵 ,生产出风味及状态良好的葵仁乳酸饮料 ,采用正交试验法确定了最佳发酵工艺条件 ,并测定了发酵过程中 pH及总酸的变化。

Sunflower seed kernel was crushed, soaked and ground to prepare a pulp, which was in turn fermented by lactic acid bacteria to give a drink featured by nice flavour and good texture. The optimal fermentation conditions were determined by orthogonal tests, and the changes in pH and total acid were detected in the course of fermentation.