冬瓜酸乳饮料生产工艺优化研究 / Study on the Optimization of Production Technology of Wax Melon Sour Milk Beverage
- Resource Type
- Academic Journal
- Authors
- 陈占伟; 高映菊; 陈广泉; 张兴旭; CHEN Zhanwei; GAO Yingju; CHEN Guangquan; ZHANG Xingxu
- Source
- 甘肃农业科技 / Gansu Agricultural Science and Technology. 53(3):64-70
- Subject
- 冬瓜酸乳饮料;单因素法;响应曲面法;工艺优化
- Language
- Chinese
- ISSN
- 1001-1463
以新鲜冬瓜和鲜牛乳为试验材料,采用单因素试验与响应面试验筛选冬瓜酸乳饮料最佳配比及最优发酵条件.结果表明,冬瓜酸乳饮料最优工艺配方为冬瓜汁添加量10.52%、白砂糖添加量5.72%、复合稳定剂添加量1.33%;制备冬瓜酸乳饮料的最优发酵条件为发酵剂添加量(即发酵菌株或接种量)5.12%、发酵温度41.25℃、发酵时间5.5 h.