期刊论文

Stability of Honey-peach Fermented Drink with Lactic Acid Bacteria

中文

湖南农业科学

1006-060X

2014

03

71-73

10.3969/j.issn.1006-060X.2014.03.024

(12B32):衡阳师范学院青年基金项目 (CX1206):湖南省大学生研究性学习与创新实验项目

本校为第一机构

以水蜜桃为材料，通过乳酸菌发酵，进行了水蜜桃乳酸菌发酵饮料的研制。通过感官评价和理化指标的检测，研究了水蜜桃汁与蒸馏水的配比、最佳发酵时间、稳定剂的选择等参数对产品的影响。结果表明：水蜜桃原汁与蒸馏水的最佳配比为9︰1，最适发酵时间为7 h，复合稳定剂的最适添加量为海藻酸钠0.10%、羧甲基纤维素钠0.05%、食用明胶0.15%；以最优参数研制的水蜜桃乳酸菌发酵饮料黏度适当、口感协调、具较高的稳定性。

The honey-peach was used as material to produce fermented drink with lactic acid bacteria. The optimal formula of the product was determined by the sensory evaluation and physiochemical indicators, and the influences of the ratio of honey-peach juice to distilled water, the fermented time and the choice of stabilizer on the product were also discussed. The results showed that the optimum formula of the product was as follows： the ratio of honey-peach juice to distilled water was 9︰1; the fermented time was 7 h; the stabilizer was combined by ...