火龙果皮乳酸发酵饮料研究

Research on Processing Technology of Pitaya Peel Beverage Fermented by Lactic Acid Bacteria

为了挖掘火龙果加工副产物火龙果皮的潜在开发价值,对其进行加工再利用,以火龙果皮为主要原料,利用乳酸菌为发酵剂,通过单因素及正交试验对火龙果皮乳酸发酵饮料的加工工艺进行研究。结果表明:火龙果皮以6倍水,加入0.6%的D-异抗坏血酸钠进行护色打浆,可得到理想的浆料;火龙果皮乳酸发酵饮料的最佳工艺条件为白砂糖添加量9%,接种量2%,发酵温度34℃,发酵时间48 h;最佳稳定剂配方为黄原胶0.20%,瓜尔胶0.15%,CMC-Na0.12%,果胶0.09%。此条件下得到的火龙果皮乳酸发酵饮料色泽鲜亮、均匀,状态稳定,香气清新诱人,口感酸甜可口,细腻顺滑,风味与营养兼具。

Abstract To explore the potential development value and give further processing of by-products pitaya peel, taking the pitaya peel as main material, through single factor and orthogonal test, the processing technology of pitaya peel beverage fermented by lactic acid bacteria was studied. The results showed that the ratio of pitaya peel and water for pulping was 1 ： 6, and pulping with the color fixative of 0.6% D-ascorbic acid sodium, the consistency and color of the pulp were ideal; The optimum fermentation conditions were determined as follows： sugar content 9%, inoculum size 2%, fermentation temperature 34 ℃, fermentation time 48 h; The optimal stabilizer formula was as following： xanthan gum 0.20%, guar gum 0.15%, CMC-Na 0.12%, pectin 0.09%. Under these conditions, the fermented pitaya peel beverage had bright color, uniform and stable state, enticing aroma, sweet and smooth taste, both flavor and nutrition.