摘要
结合农村水果滞销的现状,以黄浆水和滞销的山楂为主要原料,黄浆水经过预处理后添加山楂汁,经调配、均质和乳酸菌发酵技术得到功能饮品。以感官评价为指标,运用单因素实验和响应面分析实验设计优化了功能饮品配方。结果表明,在山楂汁与地瓜黄浆水质量比1∶1、糖添加量6%、稳定剂添加量0.5%、乳酸菌接种量1.5%,发酵时间6 h的条件下,产品酸甜适口,口感柔和,具有典型的地瓜香味和山楂清香,组织状态均匀一致、流动性良好,感官评分达到最高(95分)。为黄浆水的资源化利用提供了理论依据,减少环境污染,促进地瓜加工制品产业的全面发展。
The rural fruit was sold badly in the current situation.Yellow pulp water and hawthorn were taken as the main raw materials.After yellow pulp water was pretreated,hawthorn juice was added,and the functional drink was obtained through preparation,homogenization and lactic acid bacteria fermentation technology.With sensory evaluation as index,the single factor experiment and experimental design of response surface analysis design were used to optimize the formula of functional drinks.The results showed that when the ratio of hawthorn juice to cucumber pulp was 1∶1,the sugar addition was 6%,the stabilizer addition was 0.5%,the inoculation amount of lactic acid bacteria was 1.5%,and the fermentation time was 6 hours,the product was sour and sweet,tasted soft,with typical sweet potato flavor and hawthorn fragrance.The tissue state was uniform and good liquidity.The sensory score was highest(95 points).It provided theoretical basis for the resource utilization of yellow pulp water.It can provide theoretical basis for the resource utilization of yellow pulp water reduce environmental pollution.It can also promote the comprehensive development of processing products industry of sweet potato.
作者
伊静
李婷
袁冬
梁晓月
徐伟
YI Jing;LI Ting;YUAN Dong;LIANG Xiao-yue;XU Wei(College of Life Sciences,Liaocheng University,Liaocheng 252000,China)
出处
《食品工业科技》
CAS
北大核心
2019年第21期130-135,共6页
Science and Technology of Food Industry
基金
聊城大学2018年度大学生科技文化创新基金项目
关键词
地瓜黄浆水
乳酸菌
发酵
山楂
复合饮料
sweet potato yellow pulp water
lactic acid bacteria
fermentation
hawthorn
compound beverage
