【摘要】 以西瓜汁和奶粉为主要原料,杀菌后接种乳酸菌发酵得到西瓜发酵乳饮料,并通过正交试验确定出了最佳技术参数。该西瓜发酵乳饮料的原料最佳配比为西瓜汁添加量80%,奶粉添加量8%,蔗糖添加量8%;制备该西瓜乳饮料的最佳发酵工艺条件为:接种量为3%,发酵时间5.5h,温度为42℃。该产品的风味和组织状态较好,色泽淡红色,酸甜适中,口感细腻,具有西瓜和发酵乳的混合香味。更多还原

【Abstract】 Using the watermelon juice and milk powder as main materials and innoculated with lactic acid bacteria as starter for making fermented watermelon-milk drinks.The optimal technology parameters were gained through orthogonal experiment.The result showed that the optimal parameters were as followings: watermelon juice 80%,milk powder 8% and sugar 8%,innoculum 3%,fermentation temperature 42℃ and fermentation time 5.5 h.Under the conditions,products presented light red,good taste and good tissue,and owned mixed flavor of watermelon and milk.更多还原